Creamy Seafood Chowder – A hearty, succulent soup that warms the soul. The potatoes and onions lend a starchy filling while the mix of fresh shrimp, mussels, cod, and real cream makes this soup beyond satisfying.
I am sharing my secret weapon seafood chowder recipe today! This recipe has been a favorite of mine for several years and it’s the perfect soup for that time when fall isn’t quite in full swing yet.
I am not sure where the tradition started but many of my friends talk about having seafood on Christmas Eve, and when I heard of this, I started to make this Seafood Chowder every year on Christmas Eve. However, I’m pretty sure I can come up with any excuse to have a thick, creamy seafood chowder recipe like this.
How To Make a Great Seafood Chowder Recipe
The chowder recipe I am sharing is very chunky and full of texture. If you like your chowder a little more creamy in texture, you can cut your vegetables smaller. Add some corn for a sweet flavor, or celery and green onion to increase the amount of vegetables.
My basic recipe includes shrimp, cod, and mussels. I love how the mussels look in this dish with the creamy broth. They add something special, but they can be a pain for guests to remove the shells after serving. You might want to change up some of the seafood options in this chowder, and that’s perfectly ok. I change it up often as well depending on what’s available at the supermarket and sometimes just out of desire to do something a little different. Great additions would be lobster, crab meat, or substituting other fishes such as haddock and even red snapper.
Recommended Tools for Making Seafood Chowder
- When picking your seafood, you definitely want it fresh, especially the mussels. They are usually packaged in mesh at the seafood counter and still alive. Of course they should smell salty like the ocean. Check the freshness tag and also make sure that the mussels are still tightly closed. If the shells are slightly agape, try tapping on them. If they close relatively quickly, it’s fine.
- Chef’s Knife : My brother-in-law has had a set of these for a few years and I prefer them over my super expensive Wusthof set. They feel very nice in hand, but the constant honing and sharpening is a little tiresome. If I bought another set, this would definitely be the one.
LOOKING FOR MORE HEARTY SOUP RECIPES? CHECK THESE OUT:
- Cabbage Beef Soup
- Chicken and Wild Rice Soup
- French Onion Soup
- Creamy Sausage and Kale Soup
- Broccoli Cheese Soup with Real Cheese
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- 4 strips bacon chopped
- 1/2 medium yellow onion diced
- 1 Tbsp unsalted butter
- 1 Tbsp All Purpose Flour
- 1/3 cup dry white wine
- 3 bottles of clam juice 24 oz total
- 1 1/2 cup potato peedled and diced
- 1 lb large shrimp peeled and deveined
- 6-8 oz cod or other firm white fish cut into chunks
- 15 mussels cleaned and debearded
- 1/2 cup heavy cream
- 1 tsp thyme
- Over medium heat, saute bacon in a large pot until crispy. Transfer to a paper towel lined plate but leave the dripping in the pan. In the same pan, add the butter and diced onion and saute until translucent, about 5 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add wine and boil for 1 more minute.
- Next, stir in clam juice and potatoes. Bring to a boil, reduce heat, and simmer mixture until potatoes are tender. Around 8-10 minutes, depending on thickness.
- Add the shrimp and fish. Cook about 5 minutes or until mussels are open and shrimp are pink. Add in the mussels just before the cream and thyme.
- Add cream and thyme to soup and heat through. Discard any mussels that don't open. Season with salt and pepper as necessary. Garnish with crispy bacon pieces from the towel lined plate.
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