Ultimate Creamy Seafood Chowder
Indulge in a bowl of our Ultimate Creamy Seafood Chowder, featuring succulent crab meat and tender shrimp immersed in a rich and velvety blend of potatoes and cream. This chowder combines the sweet flavors of fresh seafood with aromatic vegetables and herbs, resulting in a comforting dish that warms the soul. Perfectly thickened with a hint of nutmeg and a touch of black pepper, every spoonful promises a delightful experience. Serve it in a crusty bread bowl for an impressive presentation and an unforgettable meal. Ideal for family gatherings or cozy nights in, this chowder is sure to impress.
8
Servings
200
Calories
18
Ingredients
Ingredients
Butter
2-3 tablespoons (Melted)
Onion
1 cup (Chopped)
Shallot
1/4 cup (Chopped)
Celery
3/4 cup (Chopped)
Red Bell Pepper
1/4 cup (Diced small)
Garlic
1 clove (Minced)
Red Potatoes
3 1/2 cups (Cubed)
All-Purpose Flour
3 tablespoons (For thickening)
Heavy Whipping Cream
2 1/2 cups (Liquid)
Fresh Thyme
2 teaspoons (Chopped)
Ground Black Pepper
1/2-1 1/2 teaspoons (To taste)
Ground Nutmeg
1/4 teaspoon (To taste)
Cream-Style Corn
1 (15-ounce) can (Canned)
Chicken Broth
1 (14-ounce) can (Canned)
Lump Crab Meat
8 ounces (Cooked, shells removed)
Medium Shrimp
8 ounces (Precooked, shelled and deveined)
Fresh Parsley
3 tablespoons (Chopped)
Salt
To taste (Added based on preference)
Instructions
1
In a large saucepan over medium-high heat, melt 2 tablespoons of butter until it starts to foam.
2
Add the chopped onion, shallot, celery, red bell pepper, and minced garlic. Sauté for about 4 minutes or until the vegetables are softened and fragrant.
3
Introduce the cubed potatoes to the pan, and continue to sauté for an additional minute to mix the flavors.
4
Gradually sprinkle the flour over the vegetable mixture, one tablespoon at a time, stirring constantly to prevent clumping. Cook for another minute to toast the flour lightly.
5
For enhanced richness, add the remaining tablespoon of butter, stirring until melted and combined.
6
Pour in the heavy cream, followed by the fresh thyme, pepper, nutmeg, cream-style corn, and chicken broth. Mix well and bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
7
After reaching a simmer, cover the saucepan, reduce the heat to low, and let it simmer for 20 minutes, stirring occasionally until the potatoes are tender.
8
Finally, fold in the lump crab meat, shrimp, and chopped parsley. Cook for an additional 5 minutes or until the chowder reaches your desired thickness, stirring to incorporate the seafood carefully.
Nutrition Information
11.25g
Fat
16.25g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this seafood dish?
The dish is called Ultimate Creamy Seafood Chowder.
How many servings does this recipe yield?
This recipe makes 8 servings.
What types of seafood are included?
The chowder features lump crab meat and medium shrimp.
What is the calorie count per serving?
Each serving contains 200 calories.
What kind of potatoes are used in this chowder?
The recipe calls for 3 1/2 cups of cubed red potatoes.
How much fat is in a single serving?
There is 11.25g of fat per serving.
What are the total carbohydrates per serving?
Each serving has 16.25g of carbohydrates.
How much protein does this dish provide?
There is 6.25g of protein per serving.
What type of cream is used for the base?
The recipe uses 2 1/2 cups of heavy whipping cream.
How long should the potatoes simmer?
The potatoes should simmer for 20 minutes until tender.
What vegetables are sautéed at the beginning?
Chopped onion, shallot, celery, red bell pepper, and minced garlic are sautéed first.
How much butter is required for the recipe?
You will need 2 to 3 tablespoons of butter.
Does this recipe include corn?
Yes, it includes one 15-ounce can of cream-style corn.
What type of broth is used in the chowder?
The recipe uses one 14-ounce can of chicken broth.
How is the chowder thickened?
It is thickened using all-purpose flour and heavy cream.
What herbs are used for seasoning?
Fresh thyme and fresh parsley are used.
When should the seafood be added to the pot?
The seafood should be folded in during the last 5 minutes of cooking.
What spices are used for flavor?
Ground black pepper and ground nutmeg are used for flavor.
Should the shrimp be raw or precooked?
The recipe specifies using precooked, shelled, and deveined medium shrimp.
What is the suggested serving presentation?
It is recommended to serve the chowder in a crusty bread bowl.
How many cloves of garlic are needed?
One minced garlic clove is required.
How much lump crab meat is needed?
The recipe calls for 8 ounces of cooked lump crab meat.
How much celery is used?
The recipe uses 3/4 cup of chopped celery.
How much onion is required?
You need 1 cup of chopped onion.
What is the preparation for the red bell pepper?
The red bell pepper should be diced small.
What is the purpose of the flour in this recipe?
The flour is used as a thickening agent for the soup.
How long do you sauté the initial vegetables?
Sauté the vegetables for about 4 minutes until softened.
What heat setting should be used for simmering?
The chowder should be simmered on low heat.
How much ground nutmeg is added?
The recipe uses 1/4 teaspoon of ground nutmeg.
What is the final step of the instructions?
Fold in the seafood and parsley and cook for an additional 5 minutes until the desired thickness is reached.