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Seafood Chowder

A creamy and delicious seafood chowder that brings the essence of the ocean right to your table, perfect for any occasion.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course, Soup
Cuisine: American, Seafood
Keyword: comfort food, Creamy Soup, Hearty Meal, Seafood Chowder, Seafood Recipe
Servings: 6 servings
Calories: 600kcal

Ingredients

Base Ingredients

  • 3 tablespoons Butter
  • 3 tablespoons Olive Oil
  • 2 whole Leeks, thinly sliced
  • 4 stalks Celery, chopped
  • 2/3 cup All-Purpose Flour
  • 7 cups Homemade Seafood Stock
  • 6 whole Medium-Sized Potatoes, peeled and diced
  • 2 teaspoons Fresh Thyme, stems removed

Seafood Ingredients

  • 1 pound Cod or other firm white fish, cut into bite-sized chunks
  • 1 pound Shrimp, peeled and deveined
  • 3/4 pound Scallops
  • 1 pound Clams, washed and scrubbed
  • 1 pound Lump Crab Meat
  • 2 cups Sweet Corn

Finishing Touches

  • 2 cups Heavy Cream or Half and Half
  • to taste Chives, chopped for serving

Instructions

Preparation

  • In a large soup pot, heat the butter and olive oil over medium-high heat.
  • Add the sliced leeks and chopped celery. Cook until the leeks begin to brown lightly and soften, around 5 minutes.
  • Sprinkle the flour over the top of the vegetables, stirring well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.
  • Slowly pour in the seafood stock, stirring continuously to prevent lumps from forming.
  • Add the diced potatoes and fresh thyme, mixing everything thoroughly.
  • Bring the mixture to a simmer. Cover the pot and reduce the heat to low. Let it cook for 25 minutes or until the potatoes are tender.

Cooking

  • Stir in all of the seafood and sweet corn, ensuring that the clams are submerged in the soup. Return to a gentle simmer.
  • Cook for an additional 8-10 minutes, or until the clams open their shells. Discard any unopened clams after 15 minutes.
  • Remove the pot from heat and gently stir in the heavy cream or half and half for a creamy finish.

Serving

  • Serve hot, garnished with chopped chives if desired.

Notes

Serve with crusty bread or warm rolls for dipping. A fresh green salad complements the meal nicely. Optional: Offer lemon wedges for an extra zesty kick. For added flavor, consider using smoked fish or adding Worcestershire sauce.