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Seafood Chowder Recipe in a bowl with a spoonful

Seafood Chowder

Simple Kitchen Cooking
Creamy Seafood Chowder with chunky potatoes, shrimp, crab and lobster along with a divine homemade seafood stock.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup and Stews
Cuisine Seafood
Servings 5
Calories 539 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!
Keyword seafood chowder