Craving a comforting bowl of creamy, flavorful seafood chowder? This simple recipe delivers a delicious coastal experience without the fuss. Forget complicated techniques and long ingredient lists – this recipe focuses on fresh, high-quality ingredients and easy preparation, perfect for a weeknight meal or a weekend treat. Let's dive in!
What Makes This Seafood Chowder Recipe So Simple?
This recipe prioritizes simplicity without sacrificing flavor. We use readily available ingredients and minimize the number of steps, making it perfect for even novice cooks. The emphasis is on letting the natural flavors of the seafood and vegetables shine through. No need for fancy techniques or obscure ingredients – just pure, delicious seafood chowder.
Ingredients:
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups fish stock (or chicken broth for a lighter version)
- 1 cup heavy cream or coconut milk (for a vegan option)
- 1 pound mixed seafood (cod, haddock, shrimp, clams, mussels – your choice!), roughly chopped
- 2 potatoes, peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
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Add Potatoes and Broth: Stir in the potatoes, fish stock (or broth), thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
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Add Seafood: Add the seafood to the pot and cook until it's just cooked through, about 3-5 minutes. Overcooking will make the seafood tough.
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Stir in Cream: Gently stir in the heavy cream or coconut milk. Heat through, but do not boil.
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Serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve immediately with crusty bread for dipping.
Frequently Asked Questions (FAQ)
This section addresses common questions surrounding seafood chowder recipes.
Can I use frozen seafood?
Yes, you can absolutely use frozen seafood. Just make sure to thaw it completely before adding it to the soup. Frozen seafood can sometimes release extra water, so you may want to slightly reduce the amount of broth if using frozen ingredients.
What type of seafood is best for chowder?
The best type of seafood for chowder really depends on your preference! Firm, white fish like cod or haddock hold up well in the soup, while shrimp and scallops add a delightful sweetness. Mussels and clams provide a briny depth of flavor. Feel free to experiment with different combinations!
How can I make this chowder thicker?
If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Stir it continuously until the soup thickens to your desired consistency. Alternatively, you can use a roux (butter and flour cooked together) for a richer, slightly nuttier flavor.
Can I make this chowder ahead of time?
Yes, you can make this chowder ahead of time. It will keep well in the refrigerator for up to 3 days. However, we recommend adding the cream or coconut milk just before serving to prevent it from curdling. Reheat gently over low heat.
What kind of bread is best for dipping?
A crusty sourdough or a hearty artisan bread is perfect for soaking up the delicious chowder broth!
This simple seafood chowder recipe offers a delicious and easy meal perfect for any occasion. Enjoy the comforting warmth and delightful flavors of the sea! Remember to adjust seasonings to your preference. Happy cooking!
