Best 5 Best Seafood Chowder Recipe Ever Recipes

Indulge in a culinary journey with our collection of seafood chowder recipes, a symphony of flavors that will tantalize your taste buds. From the classic New England Clam Chowder, a creamy delight brimming with tender clams, potatoes, and smoky bacon, to the hearty Manhattan Clam Chowder, a tomato-based broth bursting with clams, vegetables, and a hint of spice, our recipes cater to every seafood lover's fancy.

Dive into the depths of seafood chowder variations, exploring the rich flavors of the Portuguese Caldeirada, a vibrant stew brimming with an array of seafood, tomatoes, and aromatic herbs. Experience the unique charm of the Italian Cioppino, a flavorful medley of seafood, tomatoes, and white wine, or savor the creamy goodness of the French Bouillabaisse, a luxurious seafood soup infused with saffron and a touch of brandy.

Each recipe is meticulously crafted to guide you through the culinary process, ensuring a delectable outcome. Discover the secrets to creating a rich, flavorful broth, selecting the freshest seafood, and incorporating aromatic herbs and spices that elevate the dish to new heights. Whether you prefer a classic chowder or are adventurous enough to try international variations, our recipes will inspire you to create a seafood feast that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Mom's Nova Scotia Seafood Chowder image

Being from the Easy Coast, I've tried a lot of different chowders; however, my Mom's takes the cake. She makes a huge pot of this chowder every Christmas Eve and all of it is gone by Christmas night. Although it is not very healthy, it is an awesome treat once in awhile for any of us that love seafood! I normally throw in a dash of garlic and onion powder. Enjoy!

Provided by Ashley_86

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

Ingredients

2 large onions, diced
3 carrots, sliced
7 potatoes, cubed
1 pound salmon, cut into chunks
1 pound cod, cut into chunks
1 pound scallops
1 pound shrimp, peeled and deveined
6 ounces cooked lobster meat, shredded
1 (6 ounce) can crabmeat, drained and flaked
2 (6.5 ounce) cans chopped clams, drained
4 ¼ cups heavy whipping cream
2 cups half-and-half
1 ½ cups butter, cut into chunks
salt and ground black pepper to taste

Steps:

Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Nutrition Facts : Calories 525.4 calories, Carbohydrate 18.8 g, Cholesterol 201.6 mg, Fat 37.8 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 22.6 g, Sodium 324.8 mg, Sugar 1.8 g

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

SEAFOOD CHOWDER

Seafood Chowder image

A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.

Provided by MyVintageMommy

Categories Soups, Stews and Chili Recipes Chowders

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 ½ cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

Steps:

Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g

SEAFOOD CHOWDER

Seafood Chowder image

Provided by Ina Garten

Time 2h10m

Yield 3 quarts

Number Of Ingredients 26

Ingredients

1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
1/2 pound scallops
1/2 pound monkfish
1/2 pound fresh lump crabmeat, picked over to remove shells
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced yellow onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock, recipe follows
1 1/2 tablespoons heavy cream (optional)
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.
Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

SEAFOOD CHOWDER

Seafood Chowder image

I was brought up on seafood and this is not cheap to make but it is my favorite. I made it for a pot luck supper because there was going to be 3 chefs there. I got a big number one. The supper had to be all seafood.

Provided by NoraMarie

Categories Chowders

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 cup onion, minced and saute
5 diced potatoes
1 teaspoon salt
1/4 teaspoon pepper
1 (6 1/2 ounce) can clams, chopped including juice
1 (4 1/2-6 ounce) can shrimp (whole or chopped)
1 (6 1/2 ounce) can lobster meat (or 1 can lobster tail, chopped)
1/2-1 lb sliced scallops
2 cups light cream
2 cups milk
2 tablespoons butter
paprika

Steps:

Sauté onions; add potatoes, salt, pepper and clam juice.
Simmer until potatoes are done.
Add all your seafood, cream, and milk.
Do not boil at this point.
I transfer it to my crock pot so I can keep it hot.
Sprinkle a bit of paprika on top.

Nutrition Facts : Calories 297.4, Fat 14.1, SaturatedFat 8.5, Cholesterol 101.5, Sodium 431.5, Carbohydrate 25.4, Fiber 2.6, Sugar 1.6, Protein 17.7

Tips:

Use fresh seafood. Fresh seafood will give your chowder the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
Don't overcook the seafood. Overcooked seafood is tough and chewy. Cook it just until it is opaque and flakes easily with a fork.
Use a good quality clam juice. Clam juice is the base of the chowder, so it's important to use a good quality brand. Look for clam juice that is low in sodium and has a clear, golden color.
Add vegetables that you like. Chowder is a great way to use up leftover vegetables. Some good options include celery, carrots, onions, potatoes, and corn.
Season the chowder to taste. Chowder should be flavorful, but not too salty or spicy. Add salt, pepper, and other spices to taste.
Serve the chowder hot. Chowder is best served hot, with a side of crackers or crusty bread.

Conclusion:

Seafood chowder is a classic comfort food that is perfect for a cold day. It's easy to make and can be tailored to your own taste. With these tips, you can make the best seafood chowder ever.