40 salicylic acid topical ointment for corns: Seafood Chowder Recipes

Seafood Chowder Recipes

Few dishes offer the soul-warming comfort of seafood chowder. Creamy, hearty, and brimming with the flavors of the ocean, this beloved dish is a favorite in coastal kitchens and cozy family gatherings alike. While the classic New England version might be the most familiar, seafood chowder takes on many delicious forms across cultures and kitchens. Here, we’ll dive into three mouthwatering seafood chowder recipes—each with its own personality, from a creamy East Coast classic to a light Caribbean-inspired version and a bold tomato-based Mediterranean-style chowder.

1. Classic Creamy New England Seafood Chowder

This traditional chowder is everything you'd expect from a seaside café in Maine—rich, creamy, and loaded with fresh seafood. It’s a timeless recipe that showcases how simple ingredients can create something extraordinary.

Ingredients:

2 tbsp butter

1 small onion, finely chopped

2 celery stalks, diced

2 cloves garlic, minced

1 tsp thyme

1 bay leaf

1 cup diced potatoes (Yukon Golds are ideal)

3 cups seafood or clam broth

1 cup heavy cream

1 cup whole milk

1/2 lb shrimp, peeled and deveined

1/2 lb scallops

1/2 lb firm white fish (cod or haddock), cubed

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Oyster crackers or crusty bread, for serving

Instructions:

In a large pot, melt butter over medium heat. Sauté onion, celery, and garlic until soft and fragrant.

Add thyme, bay leaf, and potatoes. Pour in seafood broth and bring to a gentle boil. Reduce heat and simmer until potatoes are tender (about 12 minutes).

Stir in cream and milk. Add the shrimp, scallops, and fish. Simmer gently (do not boil) until seafood is cooked through, about 5–7 minutes.

Season with salt and pepper. Remove bay leaf.

Ladle into bowls and top with chopped parsley. Serve with oyster crackers or warm sourdough.

Why it works: The harmony of cream, broth, and ocean flavors creates a rich texture without overpowering the natural sweetness of the seafood.

2. Caribbean Coconut Seafood Chowder

For a lighter take that’s still full of flavor, this Caribbean-inspired chowder swaps dairy for coconut milk and adds a little island flair with lime and herbs. It’s perfect for summer dinners or anytime you want something warm yet refreshing.

Ingredients:

1 tbsp olive oil

1 onion, diced

1 red bell pepper, chopped

2 garlic cloves, minced

1 tsp fresh ginger, grated

1 small scotch bonnet pepper (optional, finely minced)

2 cups fish or vegetable broth

1 can (13.5 oz) coconut milk

1 large sweet potato, peeled and diced

1/2 lb mahi-mahi or snapper, cubed

1/2 lb medium shrimp, peeled and deveined

Juice of 1 lime

1 tbsp fresh thyme

Salt and pepper to taste

Chopped cilantro, for garnish

Instructions:

Heat oil in a pot over medium heat. Sauté onion, bell pepper, garlic, and ginger until soft.

Add the scotch bonnet pepper if using (for heat). Stir in broth and coconut milk.

Add diced sweet potatoes and bring to a boil. Reduce heat and simmer until potatoes are fork-tender (about 10 minutes).

Add the fish and shrimp. Simmer gently until cooked (about 5–6 minutes).

Stir in lime juice, thyme, salt, and pepper.

Serve hot, garnished with chopped cilantro.

Why it works: The tropical coconut base pairs beautifully with seafood and the mild heat. The sweet potato adds body without cream, making it lighter but still satisfying.

3. Rustic Mediterranean Tomato Seafood Chowder

This version of chowder ditches the cream in favor of a tomato-forward base, bursting with garlic, herbs, and a hint of wine. Think of it as part seafood soup, part stew—perfect for dipping crusty ciabatta bread.

Ingredients:

2 tbsp olive oil

1 small fennel bulb, thinly sliced

1 onion, chopped

3 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp red pepper flakes

1/2 cup dry white wine

1 can (14 oz) crushed tomatoes

2 cups fish stock or vegetable broth

1/2 lb mussels, scrubbed and debearded

1/2 lb shrimp

1/2 lb squid rings or calamari (optional)

1/2 lb firm white fish (such as grouper or sea bass), cubed

Salt and pepper

Fresh basil or parsley, for garnish

Instructions:

In a large soup pot, heat olive oil. Add fennel and onion. Cook until softened (about 5 minutes).

Stir in garlic, paprika, and red pepper flakes. Cook for another minute.

Deglaze with white wine. Let it simmer and reduce by half.

Add crushed tomatoes and broth. Bring to a simmer.

Add mussels first and cover for 5 minutes until they begin to open. Discard any that don’t.

Add the remaining seafood and cook just until opaque and tender (another 5–6 minutes).

Season with salt and pepper. Serve garnished with herbs and crusty bread.

Why it works: This chowder leans toward Mediterranean seafood stew, bursting with bright, robust flavors. It’s aromatic and deeply satisfying without the heaviness of cream.

Tips for Making the Best Seafood Chowder Every Time

Use fresh or high-quality frozen seafood. Avoid overcooking to keep texture tender and moist.

Layer flavor. Always start with aromatics (onions, garlic, herbs), then build with broth and seasoning.

Simmer gently. Boiling seafood can turn it rubbery. Keep the heat low.

Make it your own. Swap shrimp for lobster, add corn or leeks, or finish with a splash of sherry for added complexity.

Serving Suggestions and Pairings

Seafood chowder pairs wonderfully with:

Buttery biscuits or sourdough bread

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or even a dry rosé

Side salads with citrusy vinaigrettes to contrast the creamy or rich chowders

Whether you’re feeding a family on a chilly night or celebrating summer by the shore, seafood chowder brings comfort, flavor, and flexibility. With these three variations, you can take your tastebuds from the classic Northeastern coast to the sun-drenched Caribbean and across the Mediterranean with just a pot, some fresh seafood, and a little culinary curiosity.

40 salicylic acid topical ointment for corns

Sunday, 13 April 2025

Seafood Chowder Recipes

No comments:

Post a Comment