Best 3 Triple Seafood Chowder With Dill Recipes

Indulge in a symphony of flavors with our Triple Seafood Chowder with Dill, a delectable dish that harmonizes the essence of the sea with the aromatic touch of fresh herbs. This chowder is an orchestra of culinary delights, featuring succulent shrimp, tender scallops, and flaky white fish, all enveloped in a creamy and flavorful broth. The harmonious blend of seafood is further elevated by the addition of aromatic dill, which adds a refreshing and herbaceous note to each spoonful. Served piping hot, this chowder promises a comforting and satisfying experience, perfect for a cozy meal or a special occasion.

In addition to the Triple Seafood Chowder with Dill, this article presents a collection of diverse and delectable seafood chowder recipes, each offering a unique taste adventure. From the classic New England Clam Chowder, with its rich and creamy broth, to the hearty and flavorful Manhattan Clam Chowder, with its tomato-based broth and abundance of vegetables, this article has something for every seafood lover.

For those who prefer a lighter and more refreshing option, the article includes a recipe for a seafood chowder made with a delicate white wine broth. And for those with dietary restrictions, there's a gluten-free seafood chowder that delivers all the flavor without compromising on quality.

Whether you're a seafood enthusiast or simply seeking a comforting and flavorful meal, this article has you covered with its selection of seafood chowder recipes. Dive into the culinary depths of the sea and savor the exquisite flavors that await you.

Let's cook with our recipes!

SALMON CHOWDER WITH DILL

Salmon Chowder with Dill image

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 cups bottled clam juice or low-sodium chicken broth
1 pound red-skinned potatoes, diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 white onion, diced
2 cloves garlic, minced
12 sprigs dill, plus chopped leaves for topping
12 sprigs parsley
6 sprigs thyme
2 bay leaves
1 wide strip lemon zest
1 pound salmon fillet (preferably wild), skin removed, cut into 4 pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
Chopped fresh chives, for topping

Steps:

Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.

DURTY NELLY'S SEAFOOD CHOWDER

Durty Nelly's Seafood Chowder image

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

Provided by Durty Nelly

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 51m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
4 ½ cups milk
1 (10.75 ounce) can condensed cream of celery soup
1 ½ cups diced potatoes
1 tablespoon dried dill weed
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
3 dashes hot pepper sauce (such as Tabasco®)
salt to taste
1 (8 ounce) salmon fillet, cut into cubes
8 ounces baby shrimp

Steps:

Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 21.1 g, Cholesterol 103.6 mg, Fat 12.4 g, Fiber 1.7 g, Protein 22 g, SaturatedFat 5.9 g, Sodium 609 mg, Sugar 10.3 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.

Tips:

To properly dice vegetables: Hold the vegetable firmly with one hand and use a sharp knife to make small, even cuts. For a consistent dice, make sure the cuts are roughly the same size.
For a creamy chowder: Use a combination of heavy cream and milk. This will give the chowder a rich, velvety texture.
Don't overcook the seafood: Seafood cooks quickly, so it's important to be careful not to overcook it. Overcooked seafood will become tough and rubbery.
Add fresh herbs: Fresh herbs, such as dill, parsley, and thyme, can really brighten up the flavor of the chowder.
Serve with crusty bread or crackers: Chowder is the perfect comfort food on a cold day. Serve it with a side of crusty bread or crackers for dipping.

Conclusion:

This triple seafood chowder with dill is a delicious and easy-to-make recipe that is perfect for a cold day. The combination of creamy broth, tender seafood, and fresh herbs makes this chowder a real crowd-pleaser. Serve it with a side of crusty bread or crackers for a complete meal.