Seafood Chowder: A Delicious and Hearty One-Pot Meal

If you’re looking for a comforting and satisfying dinner, look no further than seafood chowder. This hearty one-pot meal is packed with chunks of shrimp, scallops, and cod in a creamy, flavorful broth. Not only is it delicious, but it’s also easy to make and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to make seafood chowder for 4 servings:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1/4 cup all-purpose flour
• 4 cups fish stock
• 1 cup heavy cream
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb scallops
• 1/2 lb cod, cut into chunks
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, celery, carrots, and red bell pepper. Cook until vegetables are soft, about 5 minutes.

2. Add flour and stir to coat vegetables.

3. Gradually add fish stock, stirring constantly, and bring to a boil. Reduce heat and simmer for 10 minutes, until slightly thickened.

4. Add heavy cream, shrimp, scallops, and cod. Season with salt and black pepper.

5. Simmer until seafood is cooked through and chowder is heated through, about 10-15 minutes.

6. Garnish with chopped fresh parsley and serve hot.

Vegetarian/Vegan Option

If you’re vegetarian or vegan, you can still enjoy the comforting flavors of seafood chowder by substituting the seafood with plant-based alternatives. Try using mushrooms, tofu, or tempeh in place of the seafood, and vegetable broth instead of fish stock. You can also use coconut milk or cashew cream instead of heavy cream for a vegan version.

Gluten-Free Option

To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Tips for Making Seafood Chowder

• Be sure to simmer the chowder gently to avoid overcooking the seafood and curdling the cream.
• For a richer broth, you can use a combination of fish stock and clam juice.
• If you’re using frozen seafood, be sure to thaw it before adding it to the chowder.
• Serve with crusty bread or oyster crackers for dipping.

Seafood chowder is a delicious and comforting meal that’s perfect for cooler weather. With this easy recipe, you can make a hearty chowder at home that’s sure to please everyone at the dinner table.

FAQ

What type of seafood can I use for Seafood Chowder?

You can use any type of seafood for Seafood Chowder. Common choices include shrimp, clams, scallops, and fish. You can also use a combination of different types of seafood.

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood for this recipe. However, be sure to thaw it in the fridge overnight before using it in the chowder.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream to make a lighter version of the chowder. However, the chowder will be less creamy and rich.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it before serving. However, be sure to store it in an airtight container in the fridge and reheat it gently over low heat to prevent the seafood from overcooking.

Can I freeze this recipe?

Yes, you can freeze this recipe. However, the texture of the seafood may change slightly upon thawing and reheating. We recommend consuming the chowder within 2-3 months of freezing.

Can I add other ingredients to the chowder?

Yes, you can add other ingredients to the chowder, such as potatoes, corn, or bacon. However, be sure to adjust the cooking time accordingly and consider how the additional ingredients will affect the overall flavor of the chowder.

Can I use vegetable or chicken broth instead of seafood broth?

Yes, you can use vegetable or chicken broth instead of seafood broth. However, the flavor of the chowder will be different and less seafood-forward.

Can I use a different type of onion instead of white onion?

Yes, you can use a different type of onion for this recipe, such as yellow onion or shallots. However, keep in mind that the flavor may be slightly different.

Can I use a different type of milk instead of whole milk?

Yes, you can use a different type of milk, such as skim milk or almond milk. However, keep in mind that the texture and flavor of the chowder may be different.

How long can I store leftovers in the fridge?

You can store leftovers in the fridge for up to 3-4 days. Be sure to reheat the chowder gently over low heat to prevent the seafood from overcooking.