Seafood Chowder

7
Robin Wellhouse

By
@rwellhouse

This seafood chowder is the epitome of comfort food. You can use any type of seafood - single variety or a combination. Great for a cool fall or cold winter's day. This is a total potluck pleaser or you can divide it into separate containers and freeze it for a rainy day!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several people or few. It freezes really well for enjoying at a later time!
Prep:
20 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

  • 1 lb
    bacon, chopped
  • 1 medium
    onion, diced
  • 2 Tbsp
    garlic, minced
  • 1 stick
    butter, unsalted
  • 4 c
    chicken broth or stock
  • 1 lb
    small potatoes (more or less), quartered
  • 1 tsp
    salt, seasoned or smoked
  • 1 Tbsp
    old bay seasoning (or chesapeake bay seasoning)
  • 1 lb
    fish filets, your choice, cut into bite sized pieces
  • 1 bag(s)
    frozen veggies (med sized - corn, carrots, green beans )
  • 1 lb
    imitation crabmeat (chunk style)
  • 1 lb
    shrimp (fresh or frozen, deveined and peeled)
  • 1 pkg
    lump crab meat (optional)
  • 2 c
    heavy cream
  • ·
    salt and pepper (to taste)

How to Make Seafood Chowder

Step-by-Step

  1. Sauté the bacon until it starts to crisp. Add in the onion, garlic, and butter. Cook until the onion gets translucent.
  2. Add in the broth/stock, potatoes, and seasoning. Bring to a boil, then reduce heat until to medium and cook until the potatoes start to get tender (about 10 minutes).
  3. Add in the fish and bring to a boil. When the liquid is “rolling”, add in the veggies and the rest of the seafood.
  4. Stir and bring to a boil. Reduce heat to simmer and add in the cream.
  5. Cover and let simmer for about 30 minutes. Serve hot and enjoy!

Printable Recipe Card

About Seafood Chowder

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy



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