Best Seafood Chowder Recipe (2024)

FAQs

What two ingredients must be present for the soup to be called a chowder? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc.

For a thicker texture, make a simple slurry by mixing together ¼ cup of flour with ¼ cup of water, add it to the soup and let it boil for 2-3 minutes before adding the fish.

Half-and-half and butter plus butter

You can also use half-and-half to replace heavy cream without adding butter in certain recipes, such as sauces and soups. To substitute for 1 cup (237 mL) of heavy cream, mix 7/8 cup (232 grams) of half-and-half with 1/8 cup (29 grams) of melted butter.

New England clam chowder is perhaps the most popular and well-known iteration of the dish. It's a classic combination of clams, onions, corn, celery, bacon or salt pork, and potatoes.

Customarily, chowder included onion, potatoes, and cream.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Lower the heat, cover, and simmer about 30 minutes, until broth has thickened slightly and the potatoes are tender. Remove bay leaf from pot. Using an immersion mixer (or blender), blend soup to a fine consistency. Stir in the clams and heavy whipping cream.

You really only have three choices when it comes to dairy for your chowder. You can use whole milk (hom*o milk), you can use heavy cream, or you can use a combination of the two. Any milk with a fat content lower than 3.25% is likely to split when heat, salt, acid, or even the seafood is added.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.

Can you use sour cream instead of heavy cream? ›

Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.

These three ingredients can be used in place of heavy cream with a one-to-one substitution with just a few caveats. Sour cream will add tanginess to your dish, and if you use it for soups or other hot dishes, it's best to add it in at the end to avoid curdling.

A roux is the most common thickener for sauces and soups and comes in three colors and strengths: white, blond, and brown.

Maine and Massachusetts may be the two states most associated with the cream-based clam chowder. In fact, it is known as one of Maine's most iconic dishes and is considered a classic in Boston's historic neighborhoods.

Many regional variations exist, but the three most prevalent are New England or "white" clam chowder, which includes milk or cream, Manhattan or "red" clam chowder, which includes tomatoes, and Rhode Island or "clear" clam chowder, which omits both.

What is Chowder? A chowder is a rich, hearty soup with seafood or chicken that starts with a base of salt pork or bacon and a mix of vegetables like onions, celery, and potatoes. Most chowders are creamy, but one in particular—Manhattan clam chowder—has a tomato base.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: clear soups and thick soups.

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.