I don’t think I’ve ever met a chowder I didn’t love. Seriously. I love all kinds of chowder, but i’m particularly a sucker for creamy chowders of the clam/seafood variety…especially if served in a massive bread bowl, with lots of hot sauce on the side. Since we already have a New England Clam Chowder and Roasted Corn Chowder recipe, we decided to go all out by making a Creamy Seafood Chowder (with corn of course, because yum).
Even though it might seem like there are a lot of ingredients going on, which there kind of is, this recipe is really easy, I promise you! Once you get the chowder together, you just throw all the seafood into the pot and simmer for a few minutes and you have a super flavorful and yummy chowder on your hands! You can also switch up the types of seafood you use, just make sure if you do this, the seafood you incorporate either cook at similar rates or you’re adding them in waves so they all cook properly and you’re not left with portions of overcooked seafood alongside portions of raw seafood, because that would be such a bummer, not to mention a waste of money and resources.
You can also make this chowder ahead of time by a day or two by making the recipe up until the part where you add the seafood. When you’re ready to eat the chowder, you just need to reheat it to a simmer, add the seafood, cover, and continue to simmer until everything has just cooked through. Enjoy! xx, Jenny
Creamy Seafood Chowder
Makes 2 quarts
5 1/2 tablespoons unsalted butter, divided
2 Yukon potatoes, cut into 1/2 inch cubes
1 medium yellow onion, diced
2 ribs celery, diced
1 1/2 tablespoons thinly sliced chives, divided
1 1/2 teaspoons minced thyme
1 1/2 teaspoons minced oregano
1 bay leaf
4 1/2 tablespoons all purpose flour
2 cups seafood stock (vegetable or chicken stock is fine)
2 cups whole milk
1 pound cod fish fillet, cubed
1 pound large shrimp, peeled and deveined
1/2 pound black mussels
1/2 pound manila clams
1 ear sweet corn kernels
salt and pepper to taste
1. Place a large Dutch oven over medium heat and melt 4 tablespoons butter.
2. Add potatoes, onion and celery, season with salt and pepper and sauté for 4 to 5 minutes.
3. Add 1 tablespoon of chives, the thyme, oregano, and bay leaf and continue to sauté for 2 minutes. Add remaining butter and melt.
4. Sprinkle flour over mixture and stir together until raw flour flavor is removed, about 3 to 4 minutes. Season with salt and pepper.
5. Pour stock into the mixture and stir together, removing any dry flour lumps.
6. Lower heat to medium-low and stir in the milk until fully incorporated and the mixture has thickened enough to coat the back of a wooden spoon.
7. Add all of the seafood into the pot and stir together. Cover for about 6 minutes or until the fish and shrimp have just cooked through and the clams and mussels have just opened up.
8. Uncover and stir in the corn kernels. Season with salt and pepper and simmer for an additional 2 minutes.
9. Finish with a sprinkle of the remaining chives and serve.