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Creamy, Hearty, Decadent Seafood Chowder Recipe
Rich, hearty and easy to make, this decadent chowder is loaded with fish, shrimp and scallops and heavy cream.
Chock full of fish, shrimp, scallops and heavy cream, this easy recipe is decadent and delicious.
Growing up on the land-locked plains of Texas, I never ate clam chowder or seafood chowder because my mom never made it. Because she never made it, I came to think of seafood chowder as some exotic dish that was difficult to make. After ordering it at a restaurant or two as an adult, I learned how delicious it is, but wouldn't have dreamed of making this "exotic" dish myself.
Several years ago I was craving seafood chowder as I listened to my father-in-law reminisce about something he called "Creekbank Stew." I decided that if he, basically a non-cook, could make it outside on a camping trip, that surely I could make it in my fully functional kitchen.
I had been making Smoked Chicken Chowder for years, so I used that chowder-making knowledge to develop a seafood chowder recipe. While experimenting with this recipe I learned that seafood chowder is easy to make, and other than fish, shrimp, scallops and cream, it contains ingredients that I probably have in my pantry or freezer already. With this seafood chowder recipe, you can quickly and easily whip up a hearty, rich seafood chowder that is deserving of company, but also makes fo great chow during a Super Bowl party, on Christmas Eve, or any evening spent by the fireplace.
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• ½ pound bacon
• 2 15-oz. cans diced potatoes, drained
• 1 or 2 T. chopped garlic
• 1 large onion, finely chopped
• 2 ribs celery, finely chopped
• ¼ cup flour
• 3 15-oz. cans chicken broth
• 1 lb. cod, cut into chunks
• 1 lb. shelled, deveined medium shrimp, tails removed
• 1 lb. small scallops, or large scallops, cut in halves or quarters
• 2 cups frozen corn, thawed
• ½ of a 15-oz.can diced carrots, drained
• 1 (2 cups) pint heavy cream
• Salt and pepper
Ingenious design lets you serve soups with broth and all, or strain out liquids.
In the bottom of your stock pot or Dutch oven, fry the bacon on medium heat, turning occasionally, until browned. Remove bacon and set on paper towel to drain. Sauté onion and celery in the bacon drippings until tender. Add garlic and sauté one minute more. Add flour and stir to mix flour with bacon drippings. Stir and cook two or three minutes longer. Add chicken broth and bring to a gentle boil. Simmer until liquid has thickened. Add corn, potatoes, carrots, cod, shrimp and scallops. Simmer until fish is cooked through and shrimp is pink. Add salt and pepper to taste. Add cream and heat until steaming. If you need to thicken the liquid a bit after adding the cream, bring chowder to a gentle boil and simmer a few minutes. Do not overcook, as shrimp and scallops will become tough and cream will curdle.
Serve in bowls or mugs, and crumble a slice of bacon over each serving.