I could live on soup. A good soup that is full of veggies and protein, can be a meal all on its own, and this Seafood Chowder, a simple spin on my New England Clam Chowder, is no exception. Made with seafood broth and several kinds of seafood, you will absolutely love this creamy and delicious soup.
Tips and Tricks
Swap the bacon for butter. If your family doesn’t eat pork, eliminate the bacon and replace it with 3 tablespoons of butter. You will likely need to add more salt at the end of the recipe, but otherwise, once your butter is melted you can proceed with step two of this recipe. Don’t overcook your seafood. Since the seafood requires different cooking times, we add it in the order that it takes to cook it so that it is all ready at the same time. Adjust the consistency. Chowders are supposed to be thick and creamy. If your soup is too thick, add a little more seafood stock to thin it. Use cornstarch to thicken the soup. If you want to make this soup gluten-free, you can skip adding the flour and use cornstarch instead. At the end of the simmering time, whisk two tablespoons of cornstarch with two tablespoons of warm water until smooth. Then add the slurry to the soup and proceed with the recipe.
Storing and Reheating Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to three days. When you are ready to reheat leftovers, do so over low heat, stirring often. Only reheat the portion you plan to eat, as leftovers should not be reheated more than once. As with any recipe, please be sure to use your best discretion. We add them in a certain order to allow each to cook properly without overcooking.
Cod: Cut this white fish into small pieces. Shrimp: You can use fresh or frozen shrimp that has been thawed, deveined, and has the tails removed. See more on buying shrimp below. Clams: We are using canned baby clams which don’t need to be cooked, are more affordable, easier to keep on hand, and easier to eat.
Cook the bacon. In a large stock pot, cook the bacon until it is nice and crisp. It is key to cook the bacon as the first step. The fat rendered here will be used to make the roux. Add the onion and celery. Cook until they are translucent, about five minutes. Make the roux. Stir in all-purpose flour. This will make the roux (learn more about this in the section below). Now slowly stir in seafood stock. Add the potatoes. Stir in some dried thyme and two bay leaves. Bring everything to a simmer and cook over low heat for twenty minutes or until the potatoes are fork-tender. Add the seafood. First, add the cod and cook for five minutes. Then stir in the shrimp. Add the cream and clams. Let them heat through for a minute. Remove from the heat and stir in the fresh parsley. Taste the soup and add kosher salt and black pepper.
If you would like to make this recipe without bacon, you can start the recipe by melting three tablespoons of butter. Then proceed with the recipe as written. The key to this recipe working well is to add the stock really slowly, like two tablespoons at a time when you first start adding it. You want the liquid to be fully absorbed each time before you add in more. To use frozen shrimp in this chowder recipe, thaw the shrimp in the refrigerator overnight. Otherwise, you can run the shrimp under cold water until thawed. Please note that it is always best to follow the instructions on the shrimp package for how to thaw.
Freezing Seafood Chowder
Freezing cream-based soups is not my favorite, only because they are a little tricky to thaw and reheat, and they can separate. With that being said, it can still be done. Freeze any leftover chowder within a day or two of making it. Use a container that has room for the soup to expand. When you are ready to eat the leftovers, thaw the soup in your refrigerator overnight. Then reheat it on the stovetop over low heat, stirring often.
What to Serve With Seafood Chowder
Cheddar Bay Biscuits Caesar Salad Bacon Wrapped Asparagus
If you make this seafood chowder recipe or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
