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There’s nothing cozier than a warm bowl of chowder, and here in the Pacific Northwest, we have access to some great seafood! Paired with a crisp, buttery baguette and there’s simply nothing better! This recipe is surprisingly simple, but packs a punch of flavor!
Seafood Chowder:
- 1/4 cup butter
- 1 onion, diced
- 1 tsp fresh thyme
- 1/4 cup flour
- 2 stacks celery, sliced
- 1 lb potatoes, cubed
- 4 cups broth (seafood, chicken or veggie)
- 1/2 cup white wine
- 1/2 cup Dungeness crab
- 2 (6 oz) cans chopped clams (save the liquid!)
- 1/2 cup bay shrimp
- 2 cups half and half
- 1 tsp dried parsley
- 1 garlic clove, minced
- 5 strips of cooked bacon, chopped
- 2 TBSP fresh parsley
- salt and pepper, to taste
Melt the butter in a frying pan. Add the onions, flour, and thyme and cook for 2-3 minutes. Add the garlic and continue to cook for 30 seconds.
Add the celery, potatoes, broth, wine, and the reserve liquid from the clams. Bring to a boil and reduce heat to a simmer, cook for 4 minutes.
Stir in the half and half, and half of the bacon (reserve the rest for garnish). Cook until the potatoes are tender, about 6 minutes. Add in your seafood and cook for 4 more minutes. Stir in the parsley and season with salt and pepper.
Top off with chopped bacon and extra parsley. Serve with bread. Enjoy!
PrintSeafood Chowder
Description
This Seafood Chowder is loaded with flavor and makes a cozy meal on a cold night!
Ingredients
- 1/4 cup butter
- 1 onion, diced
- 1 tsp fresh thyme
- 1/4 cup flour
- 2 stacks celery, sliced
- 1 lb potatoes, cubed
- 4 cups broth (seafood, chicken or veggie)
- 1/2 cup white wine
- 1/2 cup Dungeness crab
- 2 (6 oz) cans chopped clams (save the liquid!)
- 1/2 cup bay shrimp
- 2 cups half and half
- 1 tsp dried parsley
- 1 garlic clove, minced
- 5 strips of cooked bacon, chopped
- 2 TBSP fresh parsley
- salt and pepper, to taste
Instructions
- Melt the butter in a frying pan
- Add the onions, flour, and thyme and cook for 2-3 minutes
- Add the garlic and continue to cook for 30 seconds
- Add the celery, potatoes, broth, wine, and the reserve liquid from the clams
- Bring to a boil and reduce heat to a simmer, cook for 4 minutes
- Stir in the half and half, and half of the bacon (reserve the rest for garnish)
- Cook until the potatoes are tender, about 6 minutes
- Add in your seafood and cook for 4 more minutes
- Stir in the parsley and season with salt and pepper
- Top off with chopped bacon and extra parsley
- Serve with bread
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