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Seafood Chowder

I live in the south, and the winter weather can become cold enough in January to light the fireplace nightly. So, if I can’t transport myself to somewhere coastal and warm, I can think of nothing cozier or more satisfying than a steaming bowl of seafood chowder on a cold winter night.

One of my family’s favorite chowder recipes is from the best selling cookbook author and cook, Ina Garten. Her recipe is tried and true, yet I tend to put my own spin on this recipe by doubling some of the fresh seafood in the recipe and adding a small lobster tail on top of each bowl of chowder.

This recipe is sure to please anyone on your guest list, as a decadent and indulgent way to start the new year. Enjoy this seafood chowder recipe for your next special occasion with family or friends.

I hope you enjoy this easy, delicious and nutritious recipe as much as I am enjoying it! Bon Appetit!


  • 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)

  • 1/2 pound scallops

  • 1/2 pound monkfish

  • 1/2 pound fresh lump crabmeat, picked over to remove shells

  • 1/4 pound unsalted butter

  • 1 cup peeled and medium-diced carrots (4 carrots)

  • 1/2 cup medium-diced yellow onion (1 onion)

  • 1 cup medium-diced celery (3 stalks)

  • 1 cup medium-diced small white or red potatoes

  • 1/2 cup corn kernels, fresh or frozen

  • 1/4 cup all-purpose flour

  • 1 recipe Seafood Stock, recipe follows

  • 1 1/2 tablespoons heavy cream (optional)

  • 2 tablespoons minced parsley

  • Salt and freshly ground black pepper to taste

Seafood Stock:

  • 2 tablespoons good olive oil

  • Shells from 1 pound large shrimp

  • 2 cups chopped yellow onions (2 onions)

  • 2 carrots, unpeeled and chopped

  • 3 stalks celery, chopped

  • 2 garlic cloves, minced

  • 1/2 cup good white wine

  • 1/3 cup tomato paste

  • 1 tablespoon kosher salt

  • 1 1/2 teaspoons freshly ground black pepper

  • 10 sprigs fresh thyme, including stems

  • Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

  • In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock:

  • Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and sauté for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.


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