A Delicious Seafood Chowder Perfect for New England Winters

Delicious Seafood Chowder Western, CT In

What’s better than seafood chowder on a chilly winter day? The warm, savory broth heats you up without making you feel sluggishly full. Unlike many other comfort foods, seafood chowder is great for you! The rich creamy broth is packaged with lean protein and essential vitamins and minerals.

The trick to preparing the best seafood chowder is making your own seafood stock. Homemade seafood stock is full of flavor. If you don’t have time to make your own, you can substitute clam juice. The most important ingredient is fresh seafood for a fish market that you trust. Fresh scallops, shrimp and whitefish have a subtly sweet flavor that’s complemented by the tangy broth.

This is our favorite seafood stock recipe and seafood chowder recipe. (Adapted from the Homemaker’s Habitat.)

Seafood Stock

Ingredients

1 Tablespoon olive oil
Shells from 1 lb shrimp
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 cloves garlic, peeled and chopped
2 Tablespoons tomato paste
1 teaspoon Old Bay Seasoning
1/4 cup white wine
5 sprigs thyme
2 teaspoons Kosher salt
1 teaspoon pepper
Directions

In a large Dutch oven or heavy-bottomed pot, heat the olive oil.

Toss the onions, carrots and shrimp shells into the pot and sauté until they are browned (about 15 minutes).

Mix in the tomato paste then add the garlic and Old Bay seasoning. Cook for 2 minutes.

Stir in the wine and then slowly add the 8 cups of water.

Toss in the thyme sprigs and bring to a boil.

After it reaches a boil, turn the heat down to low. Simmer for one hour.

Pour the seafood stock into another container through a strainer with a fine mesh.

Throw away the solids caught in the strainer. Reserve the stock to use in soups and chowders.

This recipe will yield one quart of seafood stock.

Seafood Chowder Recipes in Rhode Island, CT

Seafood Chowder

Ingredients

2 Tablespoons olive oil
1 onion, peeled and diced
1 1/2 cups potatoes, diced
2 Tablespoons flour
2 Tablespoons butter
1-quart seafood stock (recipe below)
1/2 cup frozen corn kernels
1 pound scallops, chopped
1/4 pound white fish, diced into bite-sized pieces
1 pound shrimp, peeled and deveined
1 teaspoon paprika
Salt & Pepper to taste
2 Tablespoons parsley
1 Tablespoon heavy cream
Tabasco sauce (optional)

Directions

Pour olive oil into a Dutch oven or large heavy-bottomed pot. Heat over medium. Toss in the onions, carrots, and potatoes. Sauté until browned (about 15 minutes). Use a spoon to move them to the edges of the pot.

Add the butter to the middle of the pot. Once it has melted, slowly mix in the flour.

Cook for about one minute to create a roux or thick paste.

Slowly pour the seafood stock into the pot whisking it continuously to prevent lumps from forming.

Toss the corn kernels in. Bring it to a boil.

Once it’s boiling, reduce the heat to low. Simmer for 10 minutes.

Add the scallops, shrimp, and whitefish. Continue to let it simmer until the seafood is cooked (about 5 – 7 minutes). The seafood will look white instead of translucent when it’s cooked.

Remove the pot from the heat. Slowly stir in the heavy cream and Tabasco sauce (if desired).

Use the parsley as a garnish. Serve with thick slices of bread or oyster crackers.

Let us know in the comments if you like these recipes as much as we do! Don’t forget to swing by City Fish Market to find the best seafood in Connecticut!