Best 3 Golden Seafood Chowder Recipes

Welcome seafood lovers! Golden Seafood Chowder is the ultimate comfort food that warms your soul on chilly days. It's a hearty and flavorful dish featuring tender seafood swimming in a rich, creamy broth, along with vegetables, herbs, and spices that create a symphony of flavors. This chowder is a culinary masterpiece that showcases the best of the sea.

In this article, we'll take you on a culinary journey with three variations of Golden Seafood Chowder. Each recipe offers a unique twist on this classic dish, using fresh, high-quality ingredients and easy-to-follow instructions. Whether you prefer a traditional chowder brimming with seafood or a creamy version loaded with vegetables, we have a recipe that will tantalize your taste buds.

Our first recipe, Classic Golden Seafood Chowder, is a timeless dish that captures the essence of this beloved soup. Shrimp, scallops, and flaky white fish harmoniously blend in a velvety broth infused with aromatic vegetables, herbs, and a touch of white wine.

Next, we have our Creamy Vegetable Golden Seafood Chowder, a delightful variation that caters to those who love a chowder packed with vegetables. Tender pieces of seafood are nestled in a creamy broth brimming with potatoes, carrots, celery, corn, and peas. The combination of textures and flavors in this chowder is simply irresistible.

Last but not least, our Spicy Golden Seafood Chowder is a fiery delight that will satisfy those who crave a bit of heat. A zesty blend of spices, including cayenne pepper, paprika, and chili powder, adds a vibrant kick to the creamy broth. Shrimp, mussels, and calamari take center stage in this chowder, delivering a taste of the sea with every spoonful.

Get ready to embark on a culinary adventure with our Golden Seafood Chowder recipes. Whether you're a seafood enthusiast, a chowder aficionado, or simply someone who enjoys a warm and comforting meal, these recipes will surely hit the spot. So, gather your ingredients, prepare your taste buds, and let's dive into the world of Golden Seafood Chowder!

Let's cook with our recipes!

TRIPLE SEAFOOD CHOWDER WITH DILL

Triple Seafood Chowder with Dill image

Categories Soup/Stew Milk/Cream Fish Pork Potato Shellfish Dinner Lunch Seafood Cod Clam Winter Party Dill Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

8 ounces salt pork, trimmed, cut into 1/4-inch dice
1 3/4 cups chopped onion
1 1/2 cups chopped celery
3/4 teaspoon dried thyme
1/2 cup finely crushed saltine crackers
2 10-ounce cans baby clams, drained, juices reserved
1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
2 1/2 cups bottled clam juice
1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
1 cup half and half
1/2 cup whipping cream
1/4cup chopped fresh dill
Smoked Salmon Butter

Steps:

Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes. Using slotted spoon, remove salt pork pieces and discard. Add chopped onion, chopped celery and dried thyme to drippings in pot. Increase heat to medium and sauté until vegetables are pale golden, about 10 minutes. Add crushed crackers and stir until beginning to color, about 3 minutes. Add reserved juices from clams, potatoes and 2 1/2 cups bottled clam juice to pot. Bring mixture to boil. Reduce heat to low, partially cover pot and simmer until potatoes are almost tender, about 15 minutes. Add cod fillet pieces; simmer until fish is cooked through and potatoes are tender, about 5 minutes longer. Add 1 cup half and half, whipping cream and canned baby clams. Cook just until heated through, about 5 minutes (do not boil). Mix in chopped dill. Season chowder to taste with salt and pepper.
Ladle seafood chowder into serving bowls. Top each bowl with heaping tablespoon of Smoked Salmon Butter and serve immediately.

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

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.

Tips:

Use fresh, high-quality seafood. This will make a big difference in the flavor of your chowder.
Don't overcrowd the pot. If you add too much seafood, it will not cook evenly and the chowder will be watery.
Cook the seafood gently. Overcooking will make it tough and rubbery.
Use a good quality fish stock or broth. This will add flavor and depth to your chowder.
Add vegetables that will hold their shape in the chowder. Vegetables like potatoes, carrots, and celery are good choices.
Season the chowder to taste. Add salt, pepper, and other seasonings to your liking.
Serve the chowder hot with crusty bread or crackers.

Conclusion:

Golden seafood chowder is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a chowder that will impress your family and friends.