Soups & Stewsbillyparisi
Seafood Chowder Recipe
This easy Seafood Chowder packs a generous amount of white fish, shellfish, and potatoes in a rich and velvety broth.
👥 9 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- frying pan
- pan
📝 Preparation Steps
1
In a large rondeau pot over low to medium heat, add in the bacon and cook just until crispy brown. Set the lardons to the side.
2
In the rendered bacon fat, add in the shallots, gently season with salt, and sauté for ⏱️ 5 minutes or until browned. Turn the heat down to low and cook for ⏱️ 10 minutes, stirring occasionally, until caramelized.
3
Next, add in the celery and sweat for 6 to ⏱️ 7 minutes. Then stir in the garlic and cook just until fragrant, about 30 to ⏱️ 45 seconds.
4
Deglaze with the sherry and cook until only ¼ cup remains.
5
Add in the butter and cook until melted. Stir in the flour to make a roux.
6
Pour in the clam juice, cooked bacon, chicken stock, potatoes, tomatoes, and basil, and cook over low to medium heat for 15 to ⏱️ 20 minutes or until the potatoes are tender. This mixture will become thick from the roux and the potato starch. This is what you want.
clam juice16 ounceschicken stock4 cups
7
In the meantime, in a large non-stick frying pan over high heat, add 1 tablespoon of oil. Once it begins to lightly smoke, add the cod and calamari and sear for 2 to ⏱️ 3 minutes per side or until lightly browned. It’s ok if they are not completely cooked through. Set it aside on a plate.
8
In the same pan with another tablespoon of olive oil over high heat, repeat the process with the shrimp, scallops, and lobster, cooking for 1 to ⏱️ 2 minutes per side or just until lightly browned. Set them to the side with the other cooked seafood.
olive oil4 tablespoonsshrimp (peeled and deveined, medium diced)1 pound
9
Lastly, in the same pan over high heat, add 2 tablespoons of olive oil and the mussels and clams, and sauté until they just start to open.
olive oil4 tablespoonsfresh mussels1 poundfresh clams1 pound- ounce chopped clams (canned)8
10
At this point, the chowder should be done. Add all the cooked seafood to the pot along with the canned clams, cooked bacon, cream, parsley, vinegar, salt, and pepper.
fresh clams1 pound- ounce chopped clams (canned)8
11
Mix to combine and serve.
Nutrition Facts
calories
733 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
962 mg
protein Content
46 g
trans Fat Content
0.2 g
cholesterol Content
291 mg
carbohydrate Content
49 g
saturated Fat Content
17 g
unsaturated Fat Content
18 g
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