Creamy Seafood Chowder

Hey there! So, let me tell you about this amazing dish I’ve been hooked on – Seafood Chowder. You’ll savor juicy salmon chunks, halibut that effortlessly flakes, and, oh, those tender shrimp and baby clams – each a delight in its own right. They’re swimming in a creamy, rich broth that’s so flavorful! It’s the kind of comfort food that’s perfect for any day, whether it’s a chilly evening or just when you need something hearty and satisfying. This is one of the best seafood chowder recipes!

Last summer, when we were in Alaska, we were able to enjoy some great Alaskan seafood. One night, we had dinner in Anchorage at the 49th State Brewing Company. My husband ordered the highly recommended King Crabby Grilled Cheese, which was delicious. This grilled cheese sandwich was made with grilled sourdough bread, a crab meat blend, Swiss and cream cheeses and served with brewpub fries and our famous Alaskan seafood chowder for dipping. It was awesome, and the Alaskan Seafood Chowder on the side was really good. See the photo below.

I was determined to make this chowder at home, and I have to say that mine is the best seafood chowder recipe, but I’m a little biased, and I added shrimp!

Reasons to Love This Chowder

• Seafood Chowder combines diverse seafood like shrimp, clams, and fish, offering a symphony of flavors in every spoonful.
• Its rich, creamy broth provides a comforting, hearty experience, perfect for cozy evenings.
• Packed with high-quality protein and essential nutrients from various seafood, Seafood Chowder offers a healthy yet indulgent choice.
• It’s very adaptable to personal tastes and the availability of local seafood.

Recipe Ingredients

• Mixed Seafood: Including salmon, halibut, baby clams, and shrimp, these provide the chowder’s distinctive flavor and hearty texture.
• Heavy Cream: This adds the rich, creamy consistency that’s a hallmark of a classic chowder.
• Vegetables: The combination of onion, celery, and carrots forms a flavorful base and contributes to the overall depth of taste.
• Red Potatoes: They offer a starchy component that gives the chowder body a comforting, homely feel.
• Seasonings: Herbs and spices like basil, thyme, white pepper, and cayenne pepper enhance the flavor of the chowder. These spices make it more aromatic and savory.

See the recipe card for full information on ingredients and quantities.

Variations

• Gluten-Free Version: Replace all-purpose flour with a gluten-free flour blend for thickening. It caters to those with gluten sensitivities or preferences.
• Bacon Variation: Add crispy bacon bits for a smoky twist. Cook the bacon separately and sprinkle it on top of the chowder just before serving for a flavorful crunch.
• Seafood Extravaganza: Transform your Seafood Chowder into an extravagant delight by adding lobster and scallops. This medley of premium ingredients creates a seafood feast in every spoonful.
• Fish Substitution: Substitute another type of fish for the halibut, especially if halibut is hard to find in your area. Cod and Haddock also work well because their delicate flavor pairs well with the creamy base.
• Chicken Broth Option: Replace fish base and water with chicken broth for a lighter alternative.

Step #3: While the potatoes are boiling, use a 4-quart pot to cook the onion, celery, and carrots in butter over medium heat until the onions are translucent, about 5-7 minutes.

Step #4: Stir in the flour to make the roux, then cook for 5 minutes.

Step #5: Add the water, fish base, salmon and halibut chunks, and the clam juice (saving the clams for later).

Step #6: Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic. Cook the fish on medium heat, stirring frequently, until it cooks (about 8 minutes). Please note that this will be a thick paste, which is okay. You can add more water if needed. But do not add too much because the 3 cups of heavy cream, added in the next step, will lighten the thickness to make it a thick chowder.

Step #7: Add the heavy cream, shrimp, and clam meat. Cook for 10 minutes, stirring often.

Step #8: Garnish with fresh parsley and serve.

Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French bread. Then, scoop out most of the inside, and fill it with the chowder.

Expert Tips

• Gentle Simmer, Not a Boil: When cooking chowder, maintain a gentle simmer. Boiling can break down the cream and make the seafood tough. A slow simmer allows flavors to meld together perfectly.
• Final Thickness Adjustment: After adding all ingredients, if the chowder is too thick, thin it with a bit of fish stock or water. To thicken it without altering the flavor, use a cornstarch slurry if the chowder is too thin. Remember, the chowder will continue to thicken as it cools.
• Sauté Vegetables to Perfection: Take your time to sauté the onions, celery, and carrots until they are just translucent. This step builds a flavor foundation for the chowder without overcooking the vegetables.
• Roux Consistency Matters: When making the roux, ensure it’s cooked long enough to remove the raw flour taste but not so long that it darkens. This can alter the chowder’s flavor and color.
• Don’t Overcook the Seafood: Add the seafood towards the end of the cooking process. Overcooking can make seafood tough and chewy. The residual heat will continue to cook the seafood even after you turn off the stove.

Frequently Asked Questions

Storage Info

To store Seafood Chowder, place it in an airtight container in the refrigerator; it will remain good for up to 2-3 days. Freezing is possible, but be aware that the creamy texture might change slightly upon thawing. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent separation. Avoid reheating in a microwave, as it can unevenly heat and potentially spoil the delicate seafood.