Seafood Chowder

Servings: 4 people

Prep: 20 mins

Cook: 30 mins

I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.

Seafood Chowder, in its American-inspired iteration, is more than just a soup; it’s a culinary hug on a chilly day. This comforting and flavourful creation prioritizes heartiness and a luxuriously rich, creamy texture that will tantalize your taste buds.

Seafood chowder is believed to have originated in the north eastern United States, particularly in New England, in the 18th century. Early versions were likely brought to the region by French settlers who used a large pot called a “chaudière” for cooking, which may be the origin of the name “chowder”.

We’re embarking on a journey to craft a truly satisfying and soul-warming dish, utilizing a vibrant medley of fresh seafood, readily accessible vegetables, and a symphony of fragrant herbs. Imagine a velvety, creamy broth swirling with tender, succulent chunks of fish and shellfish, each bite a burst of oceanic delight. The bright, aromatic notes of freshly chopped parsley and chives dance on the palate, elevating the entire flavour profile to new heights.

What’s Special About Seafood Chowder?

Seafood Chowder isn’t your average soup; it’s a culinary experience. Prepare to indulge in a chowder that’s perfect for chasing away the winter blues on a cold evening or impressing your loved ones with a special weekend meal. It’s a celebration of fresh ingredients and comforting textures, guaranteed to leave you feeling nourished and utterly satisfied.

Ingredients

1 medium carrot, finely chopped
1 stick celery, finely chopped
3 medium potatoes, peeled and roughly chopped (about 1-inch pieces)
1 litre (4 cups) chicken stock
2 fresh corn cobs
500g (1.1 lb) seafood marinara mix (thawed if frozen) – Note: Ensure the mix contains a good variety of seafood like shrimp, mussels, calamari, and fish pieces. If not, supplement with extra shrimp or white fish.
200ml (¾ cup + 1 tbsp) thickened cream (heavy cream)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons butter or olive oil
Salt and freshly ground black pepper to taste
Optional: a pinch of cayenne pepper or a dash of hot sauce for a little kick

Suggested Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Sharp knife
Corn stripper or knife
Measuring cups and spoons

Instructions

Get Started:
Prepare Vegetables: Finely chop the carrot and celery. Peel and roughly chop the potatoes into bite-sized pieces. Using a corn stripper (or knife), remove the kernels from the corn cobs and set aside.
Thaw Seafood: If using frozen seafood marinara mix, ensure it is fully thawed and drain any excess liquid.
Building the Seafood Chowder:
Sauté Aromatics: In the large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped carrot and celery and sauté for 5-7 minutes, or until softened and slightly translucent. This step releases the flavours of the vegetables and builds a flavourful base.
Add Potatoes and Stock: Add the chopped potatoes to the pot and pour in the chicken stock. Bring to a simmer, then reduce the heat to low, cover, and cook for 12-15 minutes, or until the potatoes are tender and easily pierced with a fork.
Incorporate Corn and Seafood: Add the corn kernels to the pot and simmer for 3 minutes. Gently stir in the seafood marinara mix. Cook for another 5-7 minutes, or until the seafood is cooked through. Be careful not to overcook the seafood, as it can become rubbery.
Finishing Touches:
Stir in the thickened cream and gently heat through. Do not boil after adding the cream, as this can cause it to curdle. Season the chowder with salt and freshly ground black pepper to taste. Add a pinch of cayenne pepper or a dash of hot sauce, if desired.
Serve:
Ladle the seafood chowder into bowls. Garnish with fresh chopped chives and parsley. Serve immediately with crusty bread or oyster crackers, if desired.

Notes

Seafood Selection:
The quality of your seafood mix greatly impacts the flavor. Opt for a mix with a good variety of seafood and consider supplementing with additional shrimp or chunks of firm white fish, like cod or haddock if needed.
Freshness is Key:
Use the freshest ingredients possible, especially for the corn and herbs.
Don’t Overcook the Seafood:
Seafood cooks quickly. Keep a close eye on it and avoid overcooking, which leads to a tough, rubbery texture.
Adjust Consistency:
If you prefer a thicker chowder, you can mash a portion of the potatoes against the side of the pot to release more starch. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water and stir into the simmering chowder.
Variations:
Feel free to customize the recipe to your preferences. Add a bay leaf to the stock for extra flavour (remember to remove it before serving). You can also incorporate other vegetables like leeks or fennel.
Storage:
Leftover chowder can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream if needed to restore the desired consistency.