Best Seafood Chowder Recipe (2024)

FAQs

What two ingredients must be present for the soup to be called a chowder? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Oily fish, such as bluefish or herring, can be balanced by including acidic ingredients like tomatoes, lemon, or vinegar in the cooking process and/or finishing sauce. Think of it as making a well-balanced vinegrette.

How do you thicken seafood chowder? If you want a thicker base than whipping cream alone offers, add a tablespoon or two of all-purpose flour or cornstarch when you add the seafood to the pot.

Half-and-half and butter plus butter

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Use heavy cream instead of milk for a richer consistency. Sauté onions, celery, and potatoes in butter before adding to the soup. Add thyme and bay leaves for added aroma and flavor. Simmer the soup for a longer time to allow the flavors to meld together.

Rich Seafood Chowder

This creamy, delectable soup is even better the next day. It also works well with scallops or a flaky whitefish....

What Is Clam Chowder Supposed to Taste Like? New England clam chowder is a mix of creamy soup and briny, salty, chewy clams. This is complemented with soft onions, celery, and cubed potatoes. Seasonings like pepper enhance the soup, preventing it from being bland.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Can you make seafood chowder ahead of time? ›

Make ahead: This recipe can be made 2 days in advance and kept in the fridge, then reheated when ready to serve. Fish stock: If you happen to have fish stock, it can be used in place of the chicken stock and clam juice, which I have found is an easy alternative that I have much better access to all the time.

Unlike cream, which runs the risk of splitting once added, evaporated milk can be mixed into the chowder's entourage when the clams are added. Thus, a steamy bowl of clam chowder is created, whose flavor whole-heartedly sings with a warming fishy essence. It's rich, it's divine, it's utterly moreish.

Sour Cream, Crème Fraîche, or Mascarpone

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

We used just two slices of smoked bacon, which adds rich flavor without a lot of extra fat; corn and carrots provide fiber and nutrients. We substituted 2% milk for heavy cream--the starch from the potatoes makes the soup extra creamy.

What Is Chowder? A chowder is a thick, creamy soup featuring diced or chopped ingredients, left chunky for a hearty final result. Traditional chowder recipes feature seafood ingredients—for instance, clams or fish—while others forgo seafood in favor of vegetables or starches, like corn.

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, whereas Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead.

A chowder is a rich, hearty soup with seafood or chicken that starts with a base of salt pork or bacon and a mix of vegetables like onions, celery, and potatoes. Most chowders are creamy, but one in particular—Manhattan clam chowder—has a tomato base.

: a soup or stew of seafood (such as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (such as potatoes)