Seafood Delight Chowder

Description

The Seafood Delight Chowder is a culinary celebration of the ocean’s bounty. This rich and hearty recipe is designed for anyone with a love for seafood and comforting, creamy dishes. Packed with fresh fish, shellfish, and sweet corn, simmered in a flavorful broth, this chowder is more than a meal; it’s a comforting experience. Ideal for a chilly evening or as a festive centerpiece, you’ll find this chowder to be as satisfying as it is delicious.

Ingredients

• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 2 whole Leeks, thinly sliced until the light green part
• 4 stalks Celery, chopped
• 2/3 cups All-Purpose Flour
• 7 cups Homemade Seafood Stock
• 6 whole Medium Sized Potatoes, peeled and diced
• 2 teaspoons Fresh Thyme, stems removed
• 1 pound Cod or other firm white fish, cut into bite-size chunks
• 1 pound Shrimp, peeled and deveined
• 3/4 pound Scallops
• 1 pound Clams, washed and scrubbed
• 1 pound Lump Crab Meat
• 2 cups Sweet Corn
• 2 cups Heavy Cream or Half and Half
• Chives, chopped for serving

Step-by-step Directions

1. Sautee the Vegetables

In a large soup pot, heat the butter and olive oil over medium-high heat. Once hot, add the sliced leeks and chopped celery, cooking until the leeks start to lightly brown and the vegetables begin to soften.

2. Thicken with Flour

Sprinkle the flour over the sautéed vegetables and stir until well combined. This mixture will help thicken the chowder.

3. Gradually Add Seafood Stock

Gradually stir in the homemade seafood stock to the flour and vegetable mixture to prevent any lumps from forming. Ensure it’s well incorporated.

4. Cook the Potatoes

Add the diced potatoes and fresh thyme to the pot. Bring the chowder to a simmer. Cover the pot and reduce the heat to low, allowing the potatoes to cook for about 25 minutes or until they are tender.

5. Add the Seafood and Corn

Add all the seafood—cod, shrimp, scallops, clams, and crab meat—along with the sweet corn to the pot. Make sure the clams are submerged to help them open properly. Return the pot to a simmer and cook for another 8-10 minutes. Be sure to discard any clams that do not open after 15 minutes.

6. Stir in Cream and Serve

Remove the pot from heat. Stir in the heavy cream or half and half until well combined. Serve the chowder hot, garnished with chopped chives.

Servings & Preparation Time

• Servings: Serves approximately 8-10 people.
• Preparation Time: About 15 minutes to prepare, roughly 45 minutes cooking time.

Tips for Storage & Reheating

• Let the chowder cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chowder over medium heat, stirring occasionally. If the chowder is too thick, add a little extra stock or water to thin it to the desired consistency.
• Do not freeze the chowder as the dairy and potatoes may separate and become grainy upon thawing.

Conclusion

This Seafood Delight Chowder recipe offers a splendid taste of the sea in a bowl, perfect for those who adore rich, flavor-packed dishes. Combining a variety of seafood with creamy broth and hearty vegetables, it not only satisfies the palate but warms the soul. Whether for a family dinner or a special occasion, this chowder is sure to impress. Enjoy the depth of flavors and the joy of homemade comfort food at its best.

Seafood Delight Chowder

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• Author: Dulcia
• Total Time: 6 minute
• Yield: Serves approximately 8-10 people. 1x

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Description

The Seafood Delight Chowder is a culinary celebration of the ocean’s bounty. This rich and hearty recipe is designed for anyone with a love for seafood and comforting, creamy dishes. Packed with fresh fish, shellfish, and sweet corn, simmered in a flavorful broth, this chowder is more than a meal; it’s a comforting experience. Ideal for a chilly evening or as a festive centerpiece, you’ll find this chowder to be as satisfying as it is delicious.

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Ingredients

Scale 1x2x3x

• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 2 whole Leeks, thinly sliced until the light green part
• 4 stalks Celery, chopped
• 2/3 cups All-Purpose Flour
• 7 cups Homemade Seafood Stock
• 6 whole Medium Sized Potatoes, peeled and diced
• 2 teaspoons Fresh Thyme, stems removed
• 1 pound Cod or other firm white fish, cut into bite-size chunks
• 1 pound Shrimp, peeled and deveined
• 3/4 pound Scallops
• 1 pound Clams, washed and scrubbed
• 1 pound Lump Crab Meat
• 2 cups Sweet Corn
• 2 cups Heavy Cream or Half and Half
• Chives, chopped for serving

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Instructions

1. Sautee the Vegetables: In a large soup pot, heat the butter and olive oil over medium-high heat. Once hot, add the sliced leeks and chopped celery, cooking until the leeks start to lightly brown and the vegetables begin to soften.
2. Thicken with Flour: Sprinkle the flour over the sautéed vegetables and stir until well combined. This mixture will help thicken the chowder.
3. Gradually Add Seafood Stock: Gradually stir in the homemade seafood stock to the flour and vegetable mixture to prevent any lumps from forming. Ensure it’s well incorporated.
4. Cook the Potatoes: Add the diced potatoes and fresh thyme to the pot. Bring the chowder to a simmer. Cover the pot and reduce the heat to low, allowing the potatoes to cook for about 25 minutes or until they are tender.
5. Add the Seafood and Corn: Add all the seafood—cod, shrimp, scallops, clams, and crab meat—along with the sweet corn to the pot. Make sure the clams are submerged to help them open properly. Return the pot to a simmer and cook for another 8-10 minutes. Be sure to discard any clams that do not open after 15 minutes.
6. Stir in Cream and Serve: Remove the pot from heat. Stir in the heavy cream or half and half until well combined. Serve the chowder hot, garnished with chopped chives.

• Prep Time: About 15 minutes
• Cook Time: 45 minutes