A hearty and comforting seafood chowder is perfect for cold days or when you want a creamy, flavorful dish. This chowder is filled with a mix of shrimp, scallops, and clams, creating a delightful combination of textures and flavors. The rich broth, complemented by the smokiness of Turkey bacon and the creaminess of butter and heavy cream, is sure to satisfy your cravings.
Ingredients:
- 1 lb seafood mix (shrimp, scallops, clams)
- 4 slices Turkey bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 3 potatoes, peeled and diced
- 2 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1:
In a large pot, cook the chopped Turkey bacon over medium heat until it turns crispy and golden brown. This should take about 5-7 minutes. Once done, remove the Turkey bacon using a slotted spoon and set it aside on a plate lined with paper towels to drain the excess fat.
Step 2:
Using the rendered Turkey bacon drippings left in the pot, add the diced onion and sauté it until it becomes translucent and soft, which should take about 3-4 minutes. Add the minced garlic and continue to cook for another minute, making sure it doesn’t burn, as burnt garlic can give a bitter taste to the chowder.
Step 3:
Next, add the peeled and diced potatoes to the pot along with 2 cups of chicken broth. The chicken broth helps cook the potatoes and also forms the base of the chowder. Add 1 teaspoon of thyme to the pot, enhancing the flavor with its subtle earthy notes. Stir everything together, and bring the mixture to a gentle simmer. Cover the pot with a lid and let the potatoes cook for about 10-12 minutes or until they are fork-tender.
Step 4:
Once the potatoes are tender, stir in the butter, heavy cream, and milk. The combination of butter and dairy will give the chowder its creamy texture and rich taste. Allow the mixture to come to a gentle simmer—avoid boiling, as this could cause the cream to curdle. Stir occasionally to prevent sticking at the bottom of the pot.
Step 5:
Add the seafood mix (shrimp, scallops, and clams) to the simmering chowder. Cook the seafood for about 5 minutes, just until the shrimp turns pink, the scallops firm up, and the clams open up fully. Seafood cooks quickly, so be careful not to overcook, as it can become rubbery.
Step 6:
Season the chowder with salt and pepper to taste, ensuring that the flavors are well-balanced. Give the chowder a final stir, and allow it to rest for a minute or two. Just before serving, garnish with freshly chopped parsley and the reserved crispy Turkey bacon. The parsley adds a touch of freshness and color to the creamy dish.
COOKING Note:
- It’s important to use a combination of cream and milk to achieve the right texture—cream provides richness, while milk helps lighten the chowder.
- For an even more velvety texture, mash a few of the potatoes directly in the pot after they are fully cooked. This will naturally thicken the chowder without the need for additional thickening agents like flour.
- If you prefer a stronger seafood flavor, replace half of the chicken broth with clam juice or fish stock.
- Use fresh seafood whenever possible, as it will give the chowder a brighter, cleaner taste. If using frozen seafood, ensure it is thawed and drained before adding it to the chowder.
Serving Suggestions:
- This creamy seafood chowder is best enjoyed with crusty bread on the side. The bread can be used to soak up the rich broth, making for a satisfying meal.
- You can also serve it with a light salad of mixed greens and a tangy vinaigrette to balance the richness of the chowder.
- For a more substantial meal, serve it alongside roasted vegetables, such as carrots, parsnips, or Brussels sprouts.
- Pair it with a side of garlic butter croutons for added crunch and texture in each bite.
- If you’re serving this chowder as part of a larger meal, consider offering a light appetizer, such as a shrimp cocktail or a simple seafood salad.
Tips:
- Be cautious when cooking seafood; it cooks very quickly and can become tough if overdone. It’s better to slightly undercook it in the chowder since the residual heat will finish cooking it perfectly.
- If you don’t have access to a seafood mix, you can use individual types of seafood. For example, you can use just shrimp or scallops.
- For added flavor, try sautéing the onions and garlic in butter instead of Turkey bacon drippings, and then drizzle the cooked Turkey bacon on top.
- Adjust the thickness of the chowder by adding more or less milk, depending on your preference.
- To add some spice, you can sprinkle red pepper flakes or add a dash of hot sauce while serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving):
- Calories: 400 kcal
- Protein: 22g
- Sodium: 850mg
FAQs:
1. Can I use frozen seafood for this recipe?
Yes, frozen seafood works well in this chowder, but make sure to thaw and drain it thoroughly before adding it to the pot. This prevents excess water from thinning the chowder and helps the seafood cook evenly.
2. How can I make the chowder thicker?
Mashing a few of the cooked potatoes in the pot or adding a slurry of cornstarch and water can help thicken the chowder without compromising the flavor.
3. Can I make this chowder ahead of time?
Yes, you can prepare the chowder a day ahead, but add the seafood just before serving to prevent it from becoming overcooked when reheating.
4. What’s the best way to reheat seafood chowder?
Reheat the chowder gently over low heat on the stovetop, stirring occasionally. Avoid bringing it to a full boil, as the cream could curdle, and the seafood might become tough.
Conclusion:
This creamy seafood chowder is the perfect blend of rich flavors and comforting textures. The combination of fresh seafood, crispy Turkey bacon, and tender potatoes in a luscious cream broth makes this dish irresistible. Whether served as a main course or alongside a variety of side dishes, it’s sure to be a hit with seafood lovers. Don’t forget to enjoy it with a slice of crusty bread to soak up every drop of that delicious broth!
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Creamy Seafood Chowder
- Total Time: 45 minutes
Ingredients
Ingredients:
- 1 lb seafood mix (shrimp, scallops, clams)
- 4 slices Turkey bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 3 potatoes, peeled and diced
- 2 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt, to taste
- Pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation:
Step 1:
In a large pot, cook the chopped Turkey bacon over medium heat until it turns crispy and golden brown. This should take about 5-7 minutes. Once done, remove the Turkey bacon using a slotted spoon and set it aside on a plate lined with paper towels to drain the excess fat.
Step 2:
Using the rendered Turkey bacon drippings left in the pot, add the diced onion and sauté it until it becomes translucent and soft, which should take about 3-4 minutes. Add the minced garlic and continue to cook for another minute, making sure it doesn’t burn, as burnt garlic can give a bitter taste to the chowder.
Step 3:
Next, add the peeled and diced potatoes to the pot along with 2 cups of chicken broth. The chicken broth helps cook the potatoes and also forms the base of the chowder. Add 1 teaspoon of thyme to the pot, enhancing the flavor with its subtle earthy notes. Stir everything together, and bring the mixture to a gentle simmer. Cover the pot with a lid and let the potatoes cook for about 10-12 minutes or until they are fork-tender.
Step 4:
Once the potatoes are tender, stir in the butter, heavy cream, and milk. The combination of butter and dairy will give the chowder its creamy texture and rich taste. Allow the mixture to come to a gentle simmer—avoid boiling, as this could cause the cream to curdle. Stir occasionally to prevent sticking at the bottom of the pot.
Step 5:
Add the seafood mix (shrimp, scallops, and clams) to the simmering chowder. Cook the seafood for about 5 minutes, just until the shrimp turns pink, the scallops firm up, and the clams open up fully. Seafood cooks quickly, so be careful not to overcook, as it can become rubbery.
Step 6:
Season the chowder with salt and pepper to taste, ensuring that the flavors are well-balanced. Give the chowder a final stir, and allow it to rest for a minute or two. Just before serving, garnish with freshly chopped parsley and the reserved crispy Turkey bacon. The parsley adds a touch of freshness and color to the creamy dish.
Notes
COOKING Note:
- It’s important to use a combination of cream and milk to achieve the right texture—cream provides richness, while milk helps lighten the chowder.
- For an even more velvety texture, mash a few of the potatoes directly in the pot after they are fully cooked. This will naturally thicken the chowder without the need for additional thickening agents like flour.
- If you prefer a stronger seafood flavor, replace half of the chicken broth with clam juice or fish stock.
- Use fresh seafood whenever possible, as it will give the chowder a brighter, cleaner taste. If using frozen seafood, ensure it is thawed and drained before adding it to the chowder.
- Prep Time: 10 mins
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal
- Sodium: 850mg
- Protein: 22g