Seafood Chowder: The Ultimate Comfort Food Recipe
Introduction to Seafood Chowder
Seafood chowder is a delightful dish that warms the heart and soul. This creamy, rich soup is packed with fresh seafood and hearty vegetables, making it a perfect meal for any occasion. Whether you’re enjoying a cozy dinner at home or entertaining guests, this chowder is sure to impress with its comforting flavors and textures.
A Personal Story Behind My Seafood Chowder Journey
Growing up, my family often gathered around the table to enjoy hearty meals, and seafood chowder was a staple in our household. The aroma of simmering seafood and bacon would fill the kitchen, creating a sense of warmth and togetherness. This recipe has been passed down through generations, and every time I make it, I’m reminded of those cherished moments with loved ones. It’s more than just a meal; it’s a connection to my roots and a celebration of family traditions.
What Makes This Seafood Chowder Recipe Special?
What sets this seafood chowder apart is its perfect balance of flavors and textures. The combination of fresh scallops, succulent shrimp, and tender haddock creates a seafood lover’s dream. The rich, creamy base, enhanced by crispy bacon and fragrant herbs, elevates this dish to another level. Plus, it’s incredibly versatile; you can easily modify the ingredients based on what’s available or your personal preferences. This chowder is not just a recipe; it’s an experience!
The Full Seafood Chowder Recipe
Ingredients
- 12 large scallops
- 6 strips bacon, cut into bits
- 4 cups water
- 2 large potatoes, chopped into ½ inch pieces
- 2 large carrots, sliced into ¼-inch coins
- 1 teaspoon salt, divided
- 3 cups 35% whipping cream
- 1 cup haddock, cut into bite-sized pieces
- 1 cup cooked lobster, chopped
- 18 large shrimp, tails removed, deveined, chopped or whole
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, finely chopped
- ¼ teaspoon ground black pepper
Instructions
- Pat dry the scallops with paper towels. Dry scallops sear better. Set aside.
- In a large pot over medium-high heat, cook the bacon until almost crisp. This will take about 5-7 minutes. Transfer the bacon to a paper towel-lined plate, reserving the grease in the pot.
- Using the same pot, sear the scallops in the hot bacon grease until golden, about 2-3 minutes per side. Make sure not to overcrowd the pan. Remove and set aside.
- Add water, potatoes, carrots, and half of the salt to the pot. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 12-15 minutes.
- Pour in the cream and bring to a simmer. Cook for an additional 10 minutes, stirring occasionally.
- Add haddock, lobster, and shrimp to the pot. Simmer for 5 minutes, allowing the seafood to cook through.
- Stir in the cooked bacon, chives, dill, pepper, and remaining salt. Adjust seasoning to taste. Ladle the chowder into bowls, ensuring each serving has plenty of seafood. Top with pan-seared scallops and fresh dill.
- Serve hot with rolls or biscuits for a complete meal.
Serving Suggestions and Variations for Seafood Chowder
This seafood chowder is delicious on its own, but you can elevate the experience even further. Serve it with crusty bread or warm biscuits to soak up the creamy goodness. For a touch of freshness, consider adding a squeeze of lemon juice before serving. If you want to modify the recipe, you can substitute different types of seafood based on what you have on hand, or add in seasonal vegetables like corn or bell peppers for extra flavor and nutrition. For a richer flavor, try substituting some of the water with seafood or vegetable broth.
Frequently Asked Questions About Seafood Chowder
Can I make seafood chowder ahead of time?
Yes, seafood chowder can be made ahead of time. Simply store it in the refrigerator for up to 2 days. Reheat gently on the stove before serving, adding a splash of cream if needed to restore its richness.
Can I freeze seafood chowder?
While you can freeze seafood chowder, it’s best to do so without the seafood added, as freezing can change the texture. Prepare the chowder base and freeze it, then add fresh seafood when you’re ready to enjoy it.
What can I use instead of scallops?
If you can’t find scallops, you can substitute them with more shrimp or even crab meat for a different flavor profile.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Calories per Serving: 480
- Servings: 6
Seafood Chowder
Ingredients
Main Ingredients
- 12 large scallops
- 6 strips bacon, cut into bits
- 4 cups water
- 2 large potatoes, chopped into ½ inch pieces
- 2 large carrots, sliced into ¼-inch coins
- 1 teaspoon salt, divided
- 3 cups 35% whipping cream
- 1 cup haddock, cut into bite-sized pieces
- 1 cup cooked lobster, chopped
- 18 large shrimp, tails removed, deveined, chopped or whole
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh dill, finely chopped
- 0.25 teaspoon ground black pepper
Instructions
- Pat dry the scallops with paper towels. Dry scallops sear better. Set aside.
- In a large pot over medium-high heat, cook the bacon until almost crisp. Transfer the bacon to a paper towel-lined plate, reserving the grease in the pot.
- Using the same pot, sear the scallops in the hot bacon grease until golden, about 2-3 minutes per side. Remove and set aside.
- Add water, potatoes, carrots, and half of the salt to the pot. Scrape up any browned bits from the bottom. Bring to a boil, then simmer until vegetables are tender, about 12-15 minutes.
- Pour in the cream, bring to a simmer, and cook for an additional 10 minutes.
- Add haddock, lobster, and shrimp to the pot. Simmer for 5 minutes.
- Stir in the cooked bacon, chives, dill, pepper, and remaining salt. Adjust seasoning to taste. Ladle the chowder into bowls, ensuring each serving has seafood. Top with pan-seared scallops and fresh dill. Serve hot with rolls or biscuits.