CREAMY SEAFOOD CHOWDER with chunky potatoes, shrimp, crab and lobster along with a divine homemade seafood stock. It is a delicious filling chowder for all seafood lovers.
This simple seafood chowder comes together rather quickly honestly! If you have the seafood stock made ahead of time this chowder comes together in under 20 minutes. More on the homemade seafood stock below though.
Hands down, this recipe is one of our favorite ways to enjoy eating seafood. We truly believe the secret to this brilliant chowder is the stock. It is truly so easy to make and it really does take the dish to the next level.
How to Make Seafood Stock
Making seafood stock from scratch is a rather simple process it just takes a bit of time. It’s very similar to making vegetable stock from scratch. You simply throw it all in a pot with some liquid and let the magic happen.
To make seafood stock you can use whatever bits and seafood leftovers to make the stock. In this case we used lobster, shrimp and crab shells that would otherwise be discarded. We personally love when you can reuse scraps and make something delicious out of it. The entire seafood stock recipe is below in the recipe card.
As we mention in the recipe below you can use ANY variation of seafood to of your choice in this seafood chowder. If you want to make this a more budget friendly you can always opt out of with the lobster and use additional shrimp, crab, salmon, haddock, cod in it’s place. Pretty much any variation of seafood you’d like.
Not making the seafood stock From scratch short cut.
You can use a fish stock cube in replacement of making the seafood stock from scratch. Either you are using all fish for your chowder and there isn’t many shells extract flavour from or you just simple don’t have the extra time.
You will want to end up with at least 945ml of liquid. I would strongly advise to ‘doctor up’ the fish stock cube mixture with the white wine and tomato paste. It really does make for a delicious addition to the stock.
What goes Well with seafood chowder?
One of the reasons we probably adore this chowder is that it’s a really filling meal. We personally like to enjoy a few rolls with them and a nice white wine. These Cheddar Herb Biscuits are actually REALLY good with a chowder. Bonus, is they don’t require any yeast to make them. I find
Other recipes you may enjoy:
- Curry Lentil Soup
- Easy Clam Chowder by ItsYummi.com
- Dutch Oven Lobster Bisque by CastIronRecipes.com
- 2 Tablespoons extra virgin olive oil
- 2 small carrots diced small
- 1 large large onion diced small (white or yellow)
- 1 stalk celery diced medium
- 2 cloves garlic minced
- 2 Tablespoons flour
- 946 ml seafood stock (homemade stock recipe below)
- 1 large potato diced medium
- 3/4 teaspoon salt (more or less to your taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 118 ml cup whole milk
- 450 g cooked mixed seafood of your choice (I used shrimp, chopped lobster tail, and crab meat)
Homemade Seafood Stock
- 2 Tablespoons olive oil
- shells from fresh seafood (I used lobster, shrimp, and crab shells)
- 2 large onions chopped (peeled or unpeeled, your choice)
- 2 large carrots unpeeled and chopped
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1419 ml water
- 118 ml white wine
- 75 g tomato paste
- 1 tbsp kosher salt
- 1 1/2 tsp black pepper
- 6 sprigs fresh thyme with the stems
- Making Seafood Stock
- Warm oil in a stockpot over medium heat.
- Add the seafood shells, onions, carrots, and celery and saute for 10 minutes, or until lightly browned. Add the garlic and cook 1 more minute.
- Add water, wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Strain stock through a sieve, pressing the solids.You should have approximately 946ml of stock. You can make up the difference with water or wine if you need to.
Making Seafood Chowder
- Add olive oil to a 3 litre or larger soup pot over medium heat. When oil begins to shimmer, stir in carrot, onion, and celery, and saute until onion is translucent, about 3 minutes. Add garlic and saute for another minute, stirring constantly so that garlic doesn't burn.
- Sprinkle flour over the vegetables and stir to combine. They will appear pasty. Turn heat up to medium high and slowly whisk in seafood stock, about 60ml at a time, until all stock has been incorporated.
- Turn heat to high and bring to a light boil. Add potatoes and all seasonings and reduce heat slightly. Cook 8 minutes, stirring occasionally, until potatoes are fork tender.
- In the final 3 minutes of cooking time, stir in cooked seafood and half and half or milk. Taste and add additional seasonings as desired.
- Ladle into soup bowls and enjoy!