Seafood Chowder

5 from 3 votes

Seafood Chowder yields succulent prawns, fresh mussels, clams, and fish fillets in a rich, creamy soup. It's a delicious chowder recipe that comes together in less than 30 minutes. Warm and flavorful, it makes a comforting meal for any occasion.

Prep Time10

Cook Time30

Course: Seafood

Cuisine: American Recipes

Keyword: Seafood Chowder

Servings: people

Author: Bee Yinn Low

Ingredients

1 tablespoon extra virgin olive oil
2 sticks celery trimmed, sliced
2 cloves garlic thinly sliced
2 tablespoons all-purpose flour
1 2/3 cups milk
3 1/4 cups canned fish stock
3 potatoes peeled, sliced
1 pound fresh black mussels
1 pound fresh clams
13 ounces firm white fish fillets cut into three pieces
12 medium prawns peeled, deveined, tail intact
1/4 cup fresh thyme
salt to taste
ground black pepper to taste
1/4 cup fresh parsley finely chopped, for garnish
8 slices toasted sourdough for serving

US Customary - Metric

Instructions

Heat olive oil in a heavy-bottomed pot over medium-high heat. Add celery and cook until tender. Add garlic and sauté for 1 minute until fragrant. Stir in flour and remove from the heat.
Whisk in milk until smooth. Return to the heat, add fish stock, and bring the mixture to a boil. Add potatoes, reduce heat, and simmer for 10 minutes or until the potatoes are almost tender, stirring occasionally to prevent sticking.
Meanwhile, brush and clean the fresh mussels under water. In a separate saucepan, add the mussels, cover, and cook over medium-low heat for 5 minutes, or until the mussels open. Drain, remove half of them from their shells, and keep the rest in their shells. Rinse the clams, drain, and set aside.
Add the fish fillets and prawns to the pot. Cook for 5 to 8 minutes, or until the fish is firm and the prawns are pink. Stir in all of the mussels, clams, and half of the thyme. Season with salt and ground black pepper. Simmer for 5 minutes, then turn off the heat.
Sprinkle with freshly chopped parsley and the remaining thyme. Serve immediately with toasted sourdough.

Video

Notes

Recipe Source: taste.com.au

Use fresh, high-quality seafood for the best taste.

Prepare a flavorful base by using a good-quality fish or seafood stock. You can make it your own or use the store-bought ones as a convenient option.

Cook the chowder with milk, heavy cream, or half-and-half to achieve a rich and creamy texture.

Do not overcook the seafood. Keep an eye on the chowder while cooking, add the seafood towards the last few minutes of the cooking time to retain a succulent texture.

Nutrition