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Creamy Seafood Chowder

A rich and velvety chowder featuring tender seafood in a delightful creamy broth, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 cups onion (diced into 1/2 inch pieces) Adds a sweet and aromatic base.
  • 0.75 cups celery (diced into 1/2 inch pieces) Contributes a vibrant crunch and freshness.
  • 0.5 cups carrots (diced into 1/2 inch pieces) Offers a touch of sweetness and color.
  • 10 oz red potatoes (diced into 3/4 inch pieces) Brings a satisfying bite.
Sauce Base
  • 2/3 cups salted butter Provides richness.
  • 1 cup all-purpose flour Essential for thickening.
  • 4 tablespoons fish base Infuses seafood essence.
  • 3 cups water Used to create the broth.
Seafood
  • 10 oz salmon Lends heartiness.
  • 10 oz halibut Balances the flavor.
  • 10 oz canned baby clams (shucked with clam juice) Enhances the seafood flavor.
  • 12 oz cocktail shrimp (peeled, deveined, tails removed) Adds flavor and texture.
Seasonings
  • 0.5 teaspoon white pepper Adds subtle spice.
  • 0.25 teaspoon cayenne pepper Provides a subtle kick.
  • 1.5 teaspoons basil dried (or 3 teaspoons fresh) Infuses freshness.
  • 1.5 teaspoons thyme dried (or 3 teaspoons fresh) Complements the seafood.
  • 1.5 teaspoons chopped garlic Adds depth to flavors.
Final Touches
  • 3 cups heavy cream Creates creamy consistency.
  • Optional fresh parsley for garnish Adds color and freshness.
  • Optional small cannonball French breads For serving the chowder.

Method
 

Preparation
  1. Cut the salmon and halibut into 1/2-inch chunks.
  2. In a small saucepan, boil the diced red potatoes until tender for about 10 minutes.
  3. In a 4-quart pot, cook the onions, celery, and carrots in salted butter over medium heat until translucent, about 5-7 minutes.
Cooking
  1. Stir in the flour to make the roux; cook for about 5 minutes until it's golden and fragrant.
  2. Add water, fish base, salmon, halibut, and clam juice into the pot, saving clams for later.
  3. Incorporate the cooked potatoes, white pepper, cayenne pepper, basil, thyme, and garlic; cook on medium heat for about 8 minutes.
  4. Stir in heavy cream, shrimp, and clam meat; let simmer for an additional 10 minutes.
Serving
  1. Garnish with fresh parsley and serve hot.
  2. For presentation, serve in small cannonball French bread bowls.

Notes

Use fresh seafood for best flavor; adjust seasoning to preference. Make it a day ahead for better taste.