Can I use frozen seafood for this Creamy Seafood Chowder recipe?

Absolutely! While fresh seafood is ideal, frozen seafood can work well too. Just ensure it's properly thawed and drained before adding it to your chowder. Fresh or frozen, the key is that it's deliciously seafood-y!

Can I substitute the heavy cream for a lighter option?

Sure thing! You can use half-and-half or even whole milk for a lighter version of this chowder. Remember that the cream's richness plays a significant role in the chowder's creaminess and flavor, so there will be a slight difference in taste and texture.

Can I freeze leftover Creamy Seafood Chowder?

Yes, you can freeze it. Just be aware that the texture might change a bit due to the cream when it's thawed. But don't worry, the flavor will still be fantastic. Store it in an airtight container, leaving space for expansion, and thaw it in the fridge before reheating. Enjoy your leftovers!

Easy Creamy Seafood Chowder

Description

Savor the flavors of the sea with this Creamy Seafood Chowder recipe. A comforting and delicious dish to warm your soul.

Ingredients

Units Scale

1 small onion, diced
3 celery stalks, diced
3 garlic cloves, minced
1 lb. Andouille Sausage, sliced
2 1/2 tbsp. Butter
2 tbsp. Flour
5 c. chicken broth (seafood or vegetable broth is fine)
2 1/2 c. heavy cream
2 large russet potatoes, peeled and diced
15 oz. sweet corn
8 oz. lump crab meat
6 oz. Clams in juice, chopped
1 lb. large raw shrimp (peeled, deveined, and tail off)
1 tbsp. Old Bay Seasoning
2 tsp. Onion powder
2 tsp. Garlic powder
2 tbsp. White wine vinegar
1 tsp. smoked paprika
Salt and pepper to taste
Garnish: chopped parsley and oyster crackers

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Instructions

In a large pot over medium heat, melt 2 tablespoons of butter.
Add the diced onion, celery, and minced garlic. Sauté until they become translucent, which should take about 5 minutes.
Add the sliced Andouille sausage to the pot. Sauté for an additional 5 minutes, until the sausage is lightly browned.
Sprinkle 2 tablespoons of flour over the ingredients in the pot. Stir continuously to create a roux, cooking for about 3-4 minutes to eliminate the raw flour taste.
Pour in 5 cups of chicken (or seafood/vegetable) stock while stirring to eliminate large clumps. Bring to a simmer to allow the broth to thicken, about 5-7 minutes.
Add the diced potatoes and sweet corn. Bring the mixture to a gentle boil and let it simmer for 15-20 minutes or until the potatoes are tender.
Stir in the lump crab meat, chopped clams, Old Bay Seasoning, onion powder, garlic powder, white wine vinegar, and smoked paprika. Season with salt and pepper to taste.
Simmer for an additional 10-15 minutes, allowing the flavors to meld together.
Add the heavy cream.
About 10-15 minutes before serving, gently add the raw shrimp to the soup. Cook until the shrimp turn completely pink, indicating they are cooked through.
Ladle the hot soup into bowls or bread bowls, ensuring each portion has a generous mix of seafood and vegetables.
Garnish with chopped parsley for a fresh touch.

Notes

You can use bacon instead of sausage if you want.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Cook
Cuisine: American