Seafood Chowder

Lobster Bisque meets a seafood packed chowder.

Imagine combining the rich broth of a lobster bisque with the hearty, chunky texture of a chowder—then loading it with more seafood than filler. That’s exactly what this Creamy Seafood Chowder is. Designed for true seafood lovers, this comforting bowl delivers restaurant-quality flavor and indulgence, all from the comfort of your home. Its easy (I’m looking at you beginners) but bold enough to wow a crowd. Packed with carrots, corn, potatoes and a truck load of seafood this chowder might just become your next favorite soup.

WHY YOU’LL LOVE THIS RECIPE

I never really liked clam chowder growing up, I was always under the impression it was a creamy soup with minimal flavor and a whole lot of potatoes… maybe two or three clams if you were lucky. Well, this seafood chowder is not that. It’s swimming—and I mean SWIMMING—in seafood, which is the true flavor driver of the soup. Sure, we add potatoes for heartiness, but it also includes sweet corn, carrots, and a slight zing from cayenne pepper, with extra depth from tomato paste. It’s reminiscent of a lobster bisque, but actually substantial. If you have an hour, maybe on a weekend, this is a great recipe to make.

WHAT YOU’LL NEED FOR SEAFOOD CHOWDER

• Seafood Stock
• Chicken Broth – We’re using a combination of seafood stock and chicken broth here. Why? Because 100% seafood stock can be overpowering. The chicken broth softens it and rounds out the flavors, so you taste the seafood itself rather than an overly bold stock trying to taste like seafood.
• Carrot – 1 chunky carrot or 1 cup worth of chopped carrots.
• Celery
• Garlic – Fresh only!
• Shallots
• Thyme – Fresh is preferred, 1/2 tsp of dried works in a pinch.
• Cayenne Pepper – Cayenne is added for flavor not heat. Don’t worry this soup is accommodating even to those who are spice sensitive.
• All Purpose Flour
• Heavy Cream – Heavy cream, not milk or half and half.

SEAFOOD

• Shrimp – Small to medium shrimp (about 21–25 per pound) work best here. While I usually recommend large or extra-large shrimp for most of my recipes, this is where size matters in the opposite way—once cooked, these should be easy one-biters. For the sake of anyone enjoying this soup, make sure to clean the shrimp and remove both the shells and tails before adding them.
• Crab – This one is a must because it adds so much flavor. Claw meat is my favorite because it thoroughly incorporates into the soup and is more budget-friendly. Lump works too, as long as you’re buying refrigerated crab meat and not the shelf-stable tinned kind.
• Clams – Clam meat, to be exact. Please don’t throw in whole closed clams. While they’re easier to find, they’re a pain to eat and take up way too much real estate in the pot. Clam meat can sometimes be found behind the seafood counter or, surprisingly, in the frozen seafood section. Just make sure to defrost and drain it properly according to the package instructions before starting the soup.

• Lobster – Frankly, I think it’s a waste (I’m not the biggest lobster fan) BUT if you’re a lobster lover then feel free to add 3 4-5 oz worth of meat to the soup.
• Fish – Flaky cod or halibut would be a lovely addition or a great substitute for the top three choices. Stick with white fish and be mindful of how long you cook it. You don’t want to incinerate it.

TOOLS NEEDED

• Dutch Oven or Soup Pot – This is a large soup, 7 cups of liquid + all the ingredients.

HOW TO MAKE SEAFOOD CHOWDER

Prep the Seafood – Before starting the soup, prep all the seafood. This includes cleaning, peeling, and removing the tails from the shrimp; defrosting and draining the clams; and, if you’re using lobster, removing the meat from the shell and chop.

Sauté the Base – Add the butter to a large pot over low–medium heat. Once melted and hot, add the celery, shallots, garlic, carrots, thyme leaves, and cayenne pepper. Sauté for 3–4 minutes, until the celery begins to soften and the garlic and shallots are soft and fragrant. If at any point the cayenne or garlic starts to burn or brown, lower the heat.

Add the tomato paste and cook for another 5 minutes. Then add the flour and stir to incorporate. Because of the flour-to-butter ratio, the mixture will be a bit thick and a tad dry. Once combined, add the drained can of corn and mix to incorporate.

Make It a Soup – Add the seafood stock and chicken broth. Mix vigorously to incorporate the flour into the liquid without any clumps. Add the potatoes and cover the pot with a lid. Increase the heat to medium and bring the soup to a boil. Once boiling, reduce the heat to maintain a simmer and cook for 20 minutes.

Finish – After 20 minutes, add the heavy cream and bring the pot back to a gentle simmer. Add the seafood and cook for another 5 minutes, or until the shrimp are fully cooked.

STORING/REHEATING

This seafood chowder is best eaten fresh; however, leftovers can be stored in an airtight container in the refrigerator for 2–3 days. Because of the nature of seafood, I wouldn’t keep it much longer than that. To reheat, place the desired amount in a small pot and warm it over low heat, stirring occasionally until heated through.