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Creamy Seafood Chowder with Shrimp and Clams
I’m so excited to share one of my all-time favorite recipes with you today—*Creamy Seafood Chowder with Shrimp and Clams*! This dish always brings back memories of cozy family gatherings around the dinner table, where the air is filled with laughter and the delicious aroma of seafood simmering on the stove. Growing up, my mom would whip up a big pot of this chowder on chilly evenings to warm us up, and let me tell you, it was magic in a bowl!
What makes this chowder truly unique is the delightful combination of tender shrimp, juicy clams, and flaky white fish, all swimming in a rich and creamy broth. It’s like diving into a warm ocean embrace every time I take a spoonful. So, put on your apron, and let’s get started on this cozy bowl of goodness!
What’s in Creamy Seafood Chowder?
– 1 lb large shrimp: I’m all for fresh seafood! Large shrimp, peeled and deveined, add a sweet and succulent touch. Opt for wild-caught if you can find it for the best flavor!
– 1 lb clams: Fresh clams are absolutely the way to go for authenticity, but canned will work too in a pinch. Just be sure to clean them well—nobody likes gritty chowder!
– 1 lb white fish fillets: I usually go for cod or haddock. They’re perfect for this chowder because they’re mild and flaky, and they soak up the flavors wonderfully.
– 4 slices bacon: Because everything is better with bacon! It adds a smoky richness that complements the seafood perfectly.
– 1 medium onion: Diced for a touch of sweetness and depth that forms the base of our flavorful chowder.
– 2 celery stalks: Adds a nice crunch and fresh flavor, giving our chowder a lovely texture.
– 2 medium carrots: Diced for sweetness and color—who said chowders can’t be vibrant?
– 3 garlic cloves: Minced to take everything up a notch. Garlic is a true hero in the kitchen, and its aroma is irresistible!
– 1/4 cup all-purpose flour: This helps thicken the chowder, giving it that creamy consistency we all crave.
– 4 cups seafood or chicken broth: You can’t have chowder without a good broth! I lean towards seafood broth for a deeper flavor.
– 2 cups heavy cream: For that luscious, creamy goodness that makes this chowder so comforting.
– 1 cup corn: Fresh or canned—either works! It adds sweetness and texture.
– 1 tsp dried thyme: A fragrant herb that pairs beautifully with seafood.
– 1 tsp Old Bay seasoning: A classic! This seasoning is a must for that authentic seafood chowder flavor, but feel free to adjust it to taste.
– Salt and black pepper: To taste, of course! Seasoning is key.
– Fresh parsley: Chopped for garnish, it adds a pop of color and freshness to your bowl.
– Crusty bread: The perfect sidekick! Trust me; you’ll want to dip that bread into the chowder.
Is Creamy Seafood Chowder Good for You?
Now, you might be asking, “Is this chowder a waistline wrecker?” Well, here’s the scoop! Let’s break it down.
– The shrimp and white fish are excellent sources of lean protein, helping to keep you full and satisfied.
– Clams aren’t just tasty; they’re also packed with essential minerals like iron and vitamin B12, giving your body a little boost.
– Of course, we can’t ignore the heavy cream; it adds richness but also calories, so maybe serve this chowder on particularly chilly days, or when you need a little comfort food!
– A lovely addition of vegetables—like carrots and celery—brings fiber and vitamins to the table. And let’s not forget the corn, which provides a delightful sweetness!
Overall, this chowder is definitely a treat, so enjoying it in moderation is key—especially with that crusty bread calling your name!
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 lb clams (fresh or canned, cleaned)
– 1 lb white fish fillets (e.g., cod or haddock), diced
– 4 slices bacon, chopped
– 1 medium onion, diced
– 2 celery stalks, diced
– 2 medium carrots, diced
– 3 garlic cloves, minced
– 1/4 cup all-purpose flour
– 4 cups seafood or chicken broth
– 2 cups heavy cream
– 1 cup corn (fresh or canned)
– 1 tsp dried thyme
– 1 tsp Old Bay seasoning (or to taste)
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
– Crusty bread (for serving)
How to Make Creamy Seafood Chowder?
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot. Ah, the aroma of bacon sizzling is enough to make anyone start drooling!
2. Add the diced onion, celery, and carrots to the pot and sauté until softened, about 5-7 minutes. Your kitchen will start smelling heavenly!
3. Stir in the minced garlic and cook for an additional minute. That garlic is going to elevate this dish!
4. Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 2-3 minutes to remove the raw flour flavor. This step is critical for our creamy texture!
5. Gradually pour in the seafood or chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer. Take a moment to inhale that delicious smell!
6. Add the diced white fish and clams to the pot. Cook for 5 minutes or until the fish is opaque, and the clams have opened (make sure to discard any clams that don’t open. That’s a no-no!).
7. Stir in the heavy cream, corn, cooked bacon, thyme, Old Bay seasoning, salt, and black pepper. Let it simmer for another 5-10 minutes until the chowder is heated through and slightly thickened.
8. Now, it’s time to add the shrimp! Cook until they turn pink, about 3-4 minutes. You’ll know it’s close when that lovely pink hue starts to show, and your tummy begins to rumble!
9. Taste and adjust seasoning if necessary, then remove from heat. Let it sit for a few minutes to allow the flavors to meld.
10. Serve the chowder hot, garnished with fresh parsley, and with slices of that crusty bread on the side. A hearty meal is waiting for you!
Creamy Tidbits and Tips
– This chowder can be made ahead of time and reheats wonderfully on the stovetop. Just be mindful not to overcook the seafood when reheating!
– Feel free to adjust the seafood mix according to your preference or what you have handy. I love adding mussels or even some diced scallops for variety.
– For a little kick, consider adding a dash of hot sauce or some red pepper flakes before serving.
– Pair it with a crisp salad or more crusty bread, and you’ve got yourself a perfect meal!
I can’t wait for you to try this recipe! I hope it brings warmth and joy to your kitchen as it has in mine. Please let me know how it turns out and any little tweaks you made—I love hearing your stories and recommendations! Happy cooking!
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