Seafood Chowder Recipes

There's nothing like a hearty, delicately flavored, piping hot seafood chowder to make a wonderful, wholesome meal. You can add a variety of locally available fresh seafood such as sea scallops, crabs, salmon, and so on to create variations of the seafood chowder recipes given below. Accompany it with a few freshly made rolls or sourdough bread, a salad with French dressing, along with a glass of bubbly to make the meal a memorable one. So, here goes, try out these seafood chowder recipes and you're sure to get plenty of kudos from your family and friends.

Creamy Seafood Chowder

18 prawns, peeled and de-veined
18 scallops
500 gm snapper fillet, cubed
1 onion, chopped
2 large potatoes, peeled and diced
2 sticks celery, chopped
4 cloves garlic, chopped
1 small fennel bulb, diced finely
1 liter fish stock
2 tbsp olive oil
200 ml cream
fennel leaves, finely chopped

Heat the olive oil in a saucepan and fry the garlic, onion, fennel bulb, and celery until they become translucent. Add the potatoes into this and stir to mix well, and then pour the fish stock over it, and allow it to come to a boil, and then simmer until the potato is cooked. Then take it off the heat and allow it to cool. After it becomes cool, blend or process until it becomes a smooth consistency, adding the cream gradually. When it needs to be served, reheat the soup, letting it come to a boil, then add the seafood and allow it to simmer for about 3 to 5 minutes. Serve right away garnished with chopped fennel leaves.

Quick 'n Tasty Seafood Chowder

1 lbs crab, or shrimp, or clam, or scallops or clam, or a mixture of these
2 cans of cream of potato soup, undiluted
cup butter
1 onion, cut into small pieces
1 stalk of celery, minced
tsp thyme, dried
tsp cayenne pepper
tsp marjoram, dried
3 cups milk
3 tbsp flour
fresh parsley, finely chopped for garnish

Begin by melting the butter in a saucepan on low heat. Saut the onion and celery in it until they become tender. Then, add the flour, marjoram, thyme, and cayenne pepper, stirring until they become smooth. Next, add the soup and milk and keep stirring until it becomes hot. In the meantime, clean and cut the seafood, and then add them to the hot soup and cook on medium heat until they are cooked. Ladle the soup into bowls and garnish with fresh parsley, and serve with a salad and crusty bread.

Garlicky Seafood Chowder

4 lbs assorted shellfish, cleaned (shrimp, crabmeat, shucked oysters, lobster meat, whole mussels and clams)
1 potatoes, cut into quarters
cup carrot, diced
2 cups onions, chopped
2 cups sweet corn kernels, fresh
1 cup celery, chopped
4 cups clam juice
1 tsp garlic, chopped
cup fresh parsley, chopped finely
4 bay leaves
Cayenne pepper
1 tbsp vegetable oil
2 tbsp fresh parsley leaves, chopped finely
Salt

Put the oil in saucepan and place over medium heat. Once the oil becomes hot add in the onions, carrots and celery, and season them with the bay leaves, cayenne and salt. Stir fry for a few minutes, until the vegetables become tender and soft. Add the tomatoes and the clam juice and allow it to come to a boil. Then, add the corn and potatoes and simmer until the potatoes are cooked. Add cayenne and salt to the seafood to season, then add them to the simmering soup, and cook for about 5 minutes. Add in the parsley and ladle the hot soup into bowls for serving.