Dive into flavor with our irresistible Creamy Seafood Chowder! Packed with succulent salmon, halibut, shrimp, and baby clams, this recipe is a tidal wave of deliciousness for every seafood enthusiast.
Prep Time: 30minutes mins
Cook Time: 25minutes mins
Total Time: 55minutes mins
Servings: 10
 servings Calories: 552kcal
Ingredients
â–¢1 ½ cups onion – diced into ½ inch pieces
▢¾ cup celery – diced into ½ inch pieces
▢½ cup carrots – diced into ½ inch pieces
â–¢2/3 cup salted butter
â–¢1 cup all-purpose flour
â–¢4 Tablespoons fish base
â–¢3 cups water
â–¢10 oz. salmon
â–¢10 oz. halibut
â–¢10 oz. canned baby clams shucked with clam juice
â–¢10 oz. red potatoes – diced into ¾ inch pieces
â–¢1/2 teaspoon white pepper
â–¢1/4 teaspoon cayenne pepper
â–¢1 ½ teaspoons basil dried – or 3 teaspoons fresh
â–¢1 ½ teaspoons thyme dried – or 3 teaspoons fresh
▢1 ½ teaspoons chopped garlic
â–¢12 oz cocktail shrimp peeled – deveined and the tails removed. (Left whole or chopped into ½ inch chunks.)
â–¢3 cups heavy cream
â–¢Optional: Fresh parsley for garnish
â–¢Optional: Small cannon ball French breads for a bread bowl
Instructions
Cut the salmon and halibut into 1/2-inch chunks.
In a small saucepan, boil the diced red potatoes until tender, about 10 minutes.
While the potatoes are boiling, use a 4-quart pot to cook the onion, celery, and carrots in butter over medium heat until the onions are translucent, about 5-7 minutes.
Stir in the flour to make the roux, then cook for 5 minutes.
Add the water, fish base, salmon and halibut chunks, and the clam juice (saving the clams for later).
Add the potatoes, white pepper, cayenne pepper, basil, thyme, and garlic. Cook the fish on medium heat, stirring frequently, until it cooks (about 8 minutes). Please note that this will be a thick paste, which is okay. You can add more water if needed. But do not add too much because the 3 cups of heavy cream, added in the next step, will lighten the thickness to make it a thick chowder.
Add the heavy cream, shrimp, and clam meat. Cook for 10 minutes, stirring often.
Garnish with fresh parsley and serve.
Serving note: If you want to serve this amazing seafood chowder in a bread bowl, buy small cannon ball French bread. Then, scoop out most of the inside, and fill it with the chowder.
Storage Info:
To store Seafood Chowder, place it in an airtight container in the refrigerator; it will remain good for up to 2-3 days. Freezing is possible, but be aware that the creamy texture might change slightly upon thawing. To reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent separation. Avoid reheating in a microwave, as it can unevenly heat and potentially spoil the delicate seafood.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 21g | Protein: 26g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 244mg | Potassium: 667mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2677IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 2mg
