Best 2 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!

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

GOLDEN CLAM CHOWDER

Golden Clam Chowder image

This is comfort food at its best! Yes, you can have a warm bowl of homemade clam chowder for dinner tonight or any night. The soup is seasoned expertly and thyme adds a great dimension of flavor. -Amanda Bowyer, Caldwell, Idaho

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 7 servings.

Number Of Ingredients 15

Ingredients

2 celery ribs
2 medium carrots
1 medium onion
2 teaspoons olive oil
4 garlic cloves, minced
4 medium potatoes, peeled and diced
2 cans (6-1/2 ounces each) minced clams, undrained
1 bottle (8 ounces) clam juice
1 cup plus 1 tablespoon water, divided
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (12 ounces) evaporated milk
2 teaspoons cornstarch
2 bacon strips, cooked and crumbled

Steps:

Finely chop the celery, carrots and onion. In a Dutch oven, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, clams, clam juice, 1 cup water, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until potatoes are tender., Gradually stir in milk; heat through. Combine cornstarch and remaining 1 tablespoon water until smooth; stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.

Nutrition Facts : Calories 195 calories, Fat 5g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges

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.