Seafood Chowder – RecipeTin Eats
Stir gently, then bring to a simmer and cook for just 3 minutes. The seafood will continue to cook in the hot broth even after you turn off the heat, so don’t overcook it at this stage. Cooked seafood – Add the cooked seafood and stir gently to warm through. Taste test – Check for seasoning, adding more fish sauce for saltiness if needed. If you want it richer, add more cream. Serve – Ladle into bowls and garnish with chives or parsley if using. Enjoy your delicious Seafood Chowder! Storage – This chowder keeps well in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. Do not boil vigorously as this can cause the seafood to become tough. Freezing – Chowder with cream doesn’t freeze well as the cream can split upon reheating. If you plan to freeze leftovers, consider omitting the cream and adding it when you reheat the chowder. FAQs Can I use different vegetables in this Seafood Chowder? Yes! You can swap out the carrots and corn for your favourite vegetables. Some great options include diced celery, leeks, peas, or bell peppers. Just make sure to cook them until tender before adding the seafood. Can I use different seafood in this recipe? Absolutely! Feel free to mix and match your favourite seafood in this chowder. Some great options include scallops, crab meat, lobster, or even chunks of firm white fish like cod or haddock. Just make sure to adjust cooking times accordingly based on the type of seafood you use. Can I make this Seafood Chowder dairy-free? Yes, you can make this chowder dairy-free by omitting the cream and butter. Instead, use a neutral vegetable oil for sautéing and add a splash of coconut cream or a dairy-free cream alternative at the end for creaminess. The broth will still be flavorful and delicious without the dairy. So there you have it – a delicious Seafood Chowder recipe that is easy on your time and your wallet, but big on flavour! Give it a try and let me know what you think. Enjoy!
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