High-Protein Seafood Chowder

There’s something magical about a pot of seafood chowder simmering on the stove. The comforting aroma wafts through the kitchen, while the creamy broth beckons you to dive in. Did you know that this dish is not just a winter warmer, but a powerhouse of nutrients? Packed with protein and omega-3 fatty acids, each bowl supports heart health and strengthens brain function. So, let’s don our aprons and get ready to whip up a chowder that promises to soothe both body and soul.

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How to Make Seafood Chowder in 30 Minutes

When it comes to cozy meals that don’t require hours of prep, seafood chowder is a top contender. In just 30 minutes, you serve up a satisfying dish that gives the whole family something to talk about—it’s like a meal and a conversation starter rolled into one. Ready to impress? Let’s get started!

What You’ll Need

• 4 slices thick cut bacon, diced into small pieces
• 1 small onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups seafood stock
• 1 1/2 pounds red potatoes, diced into 1/2 inch pieces
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 8 ounces cod, cut into bite-sized pieces
• 8 ounces shrimp, raw, deveined and tails removed
• 10 ounces whole baby clams, drained
• 8 ounces heavy cream
• 2 tablespoons well minced parsley
• Salt and pepper to taste

Let’s Cook

1. In a large stock pot, cook the bacon over medium heat until crispy, stirring often. (Tip: Use a slotted spoon to remove excess fat while leaving some for flavor.)
2. Add the celery and onions, cooking until they are translucent and very soft, about 5 to 7 minutes. (Tip: Keep stirring to prevent sticking and burning.)
3. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds. (Tip: Garlic burns quickly, so watch this step closely.)
4. Stir in the flour, coating all of the veggies and the bacon, and continue cooking for about a minute. (Tip: This helps thicken the chowder, so don’t rush this step.)
5. Gradually pour in the seafood stock, whisking it into the flour and veggie mixture until fully absorbed. (Tip: Whisking helps avoid lumps in your chowder.)
6. Add the potatoes, thyme, and bay leaves; bring to a boil, then reduce to a simmer and cook for 15 minutes. (Tip: The potatoes should be fork-tender but not falling apart.)
7. Add the cod and cook for 5 minutes, then add the shrimp and cook for 3 minutes. (Tip: Shrimp are done when they turn pink and opaque.)
8. Stir in the cream and clams, letting it heat through for a minute. (Tip: Don’t boil after adding the cream; it could curdle.)
9. Remove from heat and stir in the fresh parsley. (Tip: Fresh herbs brighten the dish, so add them off the heat for best flavor.)
10. Season with salt and pepper to taste. (Tip: Taste and adjust! Every palate is different.)

Balanced Bites

This seafood chowder serves up a generous portion packed with vital nutrients. Each serving contains approximately 400 calories, making it a hearty yet manageable way to nourish your body. You’ll find around 25 grams of protein, 30 grams of carbohydrates, and 20 grams of healthy fats per bowl, along with a decent amount of fiber from the veggies. This blend not only fills you up but also supports a balanced diet—perfect for those cold days when you need a little comfort food.

Table-Ready in Minutes

When your chowder is ready, ladle it into warm bowls. A sprinkle of chopped parsley on top adds a pop of color. Pair it with crusty bread or a light salad for a well-rounded meal. It’s delicious at family gatherings and seasonal get-togethers, ideal for cozy nights in or hosting friends for seafood-themed dinner parties.

How to Store It Right

To keep your chowder fresh, allow it to cool down to room temperature, then transfer it to an airtight container. It will last about 3-4 days in the fridge and can be frozen for up to 2 months. (Tip: To prevent freezer burn, press plastic wrap directly on the surface of the chowder before sealing it.)

Smart Reheat Tricks

When it’s time to enjoy those leftovers, reheat on the stovetop over low heat, stirring often. If the chowder seems too thick after refrigeration, add a splash of seafood stock or water to revive its creaminess.

Pro Notes

1. For extra depth of flavor, consider adding a splash of white wine after cooking the garlic.
2. Use different seafood like scallops or crab for a gourmet twist.
3. If you love heat, throw in a pinch of red pepper flakes to the initial onion mixture.
4. Experiment with fresh herbs like dill or tarragon for a flavor boost.
5. Don’t skip the bacon! It infuses a smoky richness that elevates the entire chowder.

Seasonal Twists

1. Fall Flavors: Incorporate butternut squash for a creamy sweetness that complements the seafood.
2. Gourmet Adventure: Add saffron strands for a luxurious touch and an eye-catching color.
3. Playful Punch: Top with crispy fried onion rings for added texture and a fun crunch!

Learn from My Mistakes

1. Too Thin Chowder: If it’s watery, try simmering it longer without a lid to reduce the liquid and thicken it.
2. Overcooked Seafood: Keep an eye on timing when adding shrimp and cod; they cook quickly! Remove from heat as soon as they’re done.
3. Flavorless Broth: Ensure you season the layers as you cook—building flavor from the bacon to the final seasoning is crucial.
4. Lumpy Texture: Whisk thoroughly when adding the stock to avoid lumps from the flour.
5. Burnt Garlic: Use a lower heat if garlic tends to burn; it should just be fragrant, not brown.

Creative Second-Day Ideas

1. Chowder Tacos: Use corn tortillas to create scrumptious seafood tacos topped with a bit of slaw and a squeeze of lime!
2. Chowder Pot Pie: Use the chowder as a filling for a savory pot pie—top with puff pastry and bake until golden brown.
3. Seafood Pasta: Stir your leftover chowder into al dente pasta for an easy yet elegant seafood pasta dish that’s comforting and satisfying.

Curious Cooks Ask

Can I freeze seafood chowder?

Yes, you can! Just make sure it’s completely cooled and stored properly in an airtight container. It can last for up to 2 months in the freezer.

How can I thicken seafood chowder?

If it’s not thick enough, consider simmering it uncovered to reduce liquid, or mix a bit of cornstarch with cold water and add it while cooking.

What seafood works best in chowder?

Cod, shrimp, and clams are classics, but feel free to mix in your favorites like scallops or even crab for a gourmet touch.

How long does chowder last in the fridge?

Properly stored in an airtight container, seafood chowder will last about 3-4 days in the refrigerator. Just make sure to reheat it gently!