Unravel The Sensational Flavors Of A Homemade Seafood Chowder Recipe 

Indulge in the harmonious symphony of fresh marine delicacies with our seafood chowder recipe, a timeless classic brimming with luscious flavors. The moment your spoon pierces the creamy surface, an enchanting aroma of the ocean takes over, enticing your senses. 

Every spoonful unveils tender morsels of fish, prawns, scallops, and clams, a testament to the sea’s bounty. This culinary masterpiece, simmered in a rich, velvety broth, promises comfort on chilly evenings and a culinary adventure at any time. 

Infused with earthy herbs, aromatic vegetables, and a hint of smoky bacon, this Chowder, steeped in tradition yet refined for contemporary tastes, delivers an extraordinary gastronomic experience. 

Feast on this luxurious bowl of heartwarming Seafood Chowder, as it is a testament to the beauty and simplicity of coastal cuisines. The taste is sure to linger, drawing you back to revisit this exquisite melange of taste and texture. Discover the maritime in every mouthful. Welcome to the joy of the Seafood Chowder.

What Is Seafood Chowder?

Seafood Chowder is a rich, creamy soup originating from maritime cultures. It combines an array of oceanic delights like fish, shrimp, scallops, and clams, creating a taste sensation that speaks of the sea.

These ingredients are simmered together with aromatic vegetables, herbs, and often a touch of bacon in a velvety broth. Seafood Chowder, steeped in tradition yet embraced by contemporary tastes, serves as both a comforting meal on colder days and a sophisticated dish for any occasion, presenting a luscious blend of the ocean’s bounty.

History Of Seafood Chowder

Seafood Chowder’s roots trace back to Europe’s coastal regions, especially Britain and France. In the 16th century, fishermen would toss their catch into a communal pot, creating a hearty stew. Immigrants brought this tradition to North America, where Chowder took on a life of its own. 

In New England, the abundant Seafood dictated the dish’s evolution. Clams, a staple in the area, made their way into the chowder pot alongside fish and other shellfish. Dairy was later introduced, giving the Chowder its signature creaminess. 

Today, Seafood Chowder reflects regional variations, incorporating local ingredients, but it’s comforting essence remains the same.

Interesting Facts About Seafood Chowder 

• Variations: While the common perception of Seafood Chowder is a creamy soup, it can also be broth-based, especially in regions like Rhode Island, where tomato-based Chowder is famous.
• Diversity: Chowder isn’t limited to Seafood; there are variants with corn, chicken, and even vegetables. The primary factor is the locality and the availability of fresh ingredients.
• Uniqueness: Unlike most soups, Chowder often incorporates a starch like potatoes or crackers, giving it a heartier, more filling nature.
• Tradition: Chowder festivals, where chefs compete to present the best Chowder, are held across North America, showcasing the dish’s cultural importance.
• Recognition: Massachusetts proclaimed clam chowder as the official state food in 1939, demonstrating its historical and cultural significance.

What Makes The Chowder Special?

Seafood Chowder’s uniqueness lies in its harmonious blend of the ocean’s bounty – fish, shrimp, scallops, and clams; all encapsulated in a single bowl. The ingredients simmer together, their flavors mingling and amplifying each other, resulting in a nuanced and robust taste. 

This dish celebrates its roots, using local, fresh produce that sings of the sea. Yet, the Chowder’s comforting, hearty nature truly sets it apart. The velvety broth, infused with the essence of earthy herbs and aromatic vegetables, often with a touch of smoky bacon, warms you from the inside out. 

Whether you’re seeking solace on a cold winter’s night or a sumptuous treat on a summer day, Seafood Chowder delivers. It’s a timeless classic, steeped in tradition, that continues to charm with its simplicity and depth of flavor.

Ingredients List

Ingredients	Quantity
Knob of butter	1
Medium onion, peeled and chopped	1
Large potatoes, peeled and chopped	2
Fish stock/broth	750ml / 3 cups
Salt	1 tsp
Scallops, cooked	400g / 14oz
Milk	250ml / 1 cup
Fresh ground black pepper	½ tsp
Fresh parsley, chopped	1 tbsp
Spring onions/scallions, chopped	2

Ingredient Tips 

• Freshness is Key: The quality of your seafood chowder largely depends on the freshness of your Seafood. Choose fresh fish, clams, prawns, and scallops when available. When using frozen Seafood, ensure it’s properly thawed before cooking.
• Variety: Use a variety of seafood to give depth to your chowder. A mix of fish and shellfish adds complexity and richness.
• Potatoes: Choose a waxy variety like Yukon Gold or red potatoes. They hold their shape during cooking, providing the chowder with a hearty texture.
• Dairy: Full-fat dairy like heavy cream or half-and-half gives the chowder a rich, velvety texture. If you’re watching your fat intake, you can use whole milk instead.
• Aromatics: Fresh herbs, onions, celery, and garlic are essential for layering flavor. Don’t rush this step; allow the veggies to soften and caramelize for maximum flavor.
• Thickeners: Traditionally, a roux (butter and flour mixture) is used to thicken the soup. You can also use cornstarch or even pureed potatoes for a gluten-free option.
• Seasoning: Don’t skimp on seasoning. Freshly ground black pepper, a pinch of cayenne, and sea salt can elevate the flavors tremendously.
• Smokiness: Adding smoked bacon or pancetta provides an underlying smoky note that beautifully complements the Seafood.

Can You Vary The Seafood Chowder With Other Ingredients? 

Seafood Chowder is versatile and can be adapted to various dietary preferences:

• Keto: Use heavy cream for the broth and replace the traditional potatoes with a low-carb alternative like cauliflower. Ensure the bacon is sugar-free.
• Paleo: Swap regular dairy with full-fat coconut milk and use arrowroot powder instead of flour for thickening. Stick to seafood and vegetables, and omit any corn or legumes.
• Gluten-free: Use cornstarch or gluten-free flour for the roux, or even pureed potatoes. Ensure all other ingredients, like broth and bacon, are gluten-free too.
• Whole30: Use compliant broth and bacon. Replace regular dairy with full-fat coconut milk. Ensure your seafood is fresh and not preserved with non-compliant additives.
• Vegetarian: Swap seafood with hearty vegetables like mushrooms, corn, and root vegetables. Use vegetable broth instead of seafood broth.
• Vegan: Along with the vegetarian swaps, replace cream with coconut milk or a non-dairy alternative, and use olive oil or vegan butter for the roux.

Recipe Directions

• Heat a knob of butter in a large pot over medium heat. Sauté the chopped onion and garlic until they turn golden and become translucent.

• Pour the fish stock/broth into the pot and bring it to a boil. Reduce the heat to low and let it simmer gently.

• Add the peeled and chopped potatoes to the simmering broth. Allow them to cook until they become tender when pierced with a fork. This usually takes around 15-20 minutes.

• Once the potatoes are cooked, stir in the cream, cooked Seafood (such as scallops), and corn. Let the Chowder simmer until the Seafood is fully cooked. This usually takes about 5-7 minutes.

• Season the Chowder with salt and fresh ground black pepper to taste. Adjust the seasoning according to your preference.

• Serve the seafood chowder in bowls, and garnish each serving with freshly chopped parsley.

Variations, Add-Ons, And Toppings

Variations

• Regional Variations: You could incorporate elements of different regional styles. For instance, the Manhattan style uses tomatoes for a tangy twist, while the Rhode Island style features a clear broth.
• Dairy-free: For a dairy-free version, coconut milk can be a great substitute for heavy cream. It also adds a tropical touch to the chowder.

Add-Ons

• Bacon: Crispy, cooked bacon adds a layer of smokiness and texture to the chowder.
• Additional Seafood: Consider adding other seafood like mussels or lobster for a more luxurious version.
• Vegetables: Adding extra veggies like celery, carrots, or bell peppers can enhance the chowder’s nutritional profile and add color.

Toppings

• Fresh Herbs: Besides parsley, fresh dill or chives can be sprinkled on top for added freshness.
• Crackers or Croutons: Adding these just before serving can provide a pleasing crunch.
• Cheese: A sprinkle of sharp cheddar or Parmesan can add a lovely richness and depth of flavor.
• Drizzle of Cream or Olive Oil: This can make the dish look more gourmet and add an additional layer of flavor.

Scaling The Recipe

Scaling a recipe like Seafood Chowder can be straightforward if you maintain the ratios between ingredients.

Scaling Up

• If you want to double or triple the recipe for a larger gathering, multiply all the ingredients by the number of batches you want to make. For instance, if the recipe calls for 2 cups of broth and you want to make a double batch, you’d use 4 cups. 

• Similarly, if the recipe calls for 1 pound of mixed Seafood, you’d use 3 pounds for a triple batch. Be sure to use a pot large enough to accommodate the increased volume.

Scaling Down

• If you’re cooking for a smaller group or just for yourself, you can halve or even quarter the recipe. Divide all ingredient amounts by the number you want to scale down to. 
• If an ingredient quantity doesn’t divide evenly, round to the nearest practical measure.

What Is Used For Garnishing?

Garnishing can add a final touch of flavor, color, and texture to Seafood Chowder. Here are some popular choices:

• Fresh Herbs: Parsley is a traditional garnish for chowder, but chives, dill, or even a little thyme can also be used for a pop of color and freshness.
• Crumbled Bacon: If you’ve used bacon in your chowder, reserving some crispy bits for garnish can add a delicious smoky crunch.
• Cheese: A sprinkle of shredded sharp cheddar or grated Parmesan can provide a lovely visual touch and extra flavor.
• Crackers or Oyster Crackers: These not only add a satisfying crunch but also a traditional touch, especially in New England chowder.
• Paprika or Cayenne Pepper: A light dusting of one of these can add color and a hint of heat.
• Drizzle of Cream or Olive Oil: This gives your dish a polished, restaurant-quality look.
• Freshly Ground Black Pepper: A touch of this on top can highlight the chowder’s savory flavors.

Can I Make Seafood Chowder In A Slow Cooker Or Instant Pot?

You can prepare Seafood Chowder in a slow cooker and an Instant Pot. Here’s a general guide on how you might adapt the cooking process:

Slow Cooker

• Start by sautéing your onion, garlic, and any other aromatics in a skillet until they’re softened and fragrant. If you’re using bacon, cook it in this step too.

• Transfer the sautéed mixture to your slow cooker, then add your broth and potatoes.

• Cover and cook on low for about 6-8 hours or until the potatoes are tender.

• About 30 minutes before serving, stir in your Seafood, corn, and heavy cream. Switch the slow cooker to high and cook until the Seafood is done.

• Season to taste before serving, garnishing as desired.

Instant Pot

• Use the Sauté function to cook your onion, garlic, and other aromatics right in the pot. If you’re using bacon, you can cook it in this step too.

• Add your broth and potatoes, then secure the lid and set your Instant Pot to Manual or Pressure Cook on high for about 10 minutes. After the cooking time is up, carefully quickly release the pressure.
• Switch back to the Sauté setting and stir in your seafood, corn, and heavy cream. Cook just until the seafood is done, which should only take a few minutes.
• Season to taste before serving, garnishing as desired.

Can I Use Store Broth, Or Should I Make My Own?

You can certainly use store-bought broth in your Seafood Chowder. It’s a convenient and time-saving option that can still yield delicious results. However, when choosing store-bought broth, consider these factors:

• Quality: Opt for a high-quality, organic broth if possible. These generally have a more robust flavor profile and fewer additives.
• Sodium Content: Broths can vary significantly in their sodium levels. Choose low-sodium or unsalted broth for better control over the saltiness of your Chowder.
• Flavor: You can use vegetable, chicken, or seafood broth. Each will impart a different flavor to the chowder.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

You can easily adapt it to your personal tastes or what you have on hand. Here are some ideas:

• Meat/Fish:The classic Chowder uses a mix of white fish, clams, scallops, and shrimp, but you can use any seafood you prefer. For a decadent touch, consider adding lobster or crab. If you don’t have access to fresh Seafood, canned fish like salmon or tuna can work in a pinch. 
• Pasta:While pasta isn’t a traditional ingredient in Chowder, it could be used for a unique twist. Small shapes like ditalini or shells could work well. Just be aware that adding pasta will change the dish significantly from a chowder to more of a soup or stew.
• Vegetables: Potatoes and corn are classic chowder ingredients, but feel free to add other vegetables for more nutrition and flavor. Celery, bell peppers, carrots, or peas could be lovely additions. For a different taste profile, you could also consider root vegetables like parsnips or sweet potatoes.

Success Tips – Tips And Tricks For Making Soup 

Making soup can be pretty simple and forgiving, but a few tips and tricks ensure you always get a delicious result. Here are some prepping and cooking tips to consider:

Prepping Tips

• Plan Ahead: Prepare your ingredients ahead of time. Having everything ready to go (a technique known as mise en place) makes the cooking process much smoother.
• Consistent Size: Cut your ingredients into even sizes. This not only makes your soup look more appetizing, it also ensures everything cooks evenly.
• Wash Veggies Well: Ensure all your vegetables are thoroughly washed, especially if they grow close to the ground, like potatoes, to avoid grit in your soup.
• Thaw Properly: If you’re using frozen seafood, be sure to thaw it thoroughly and pat it dry before adding it to your soup to prevent a watery chowder.

Cooking Tips

• Sauté Aromatics: Start by sautéing your aromatic vegetables (like onions and garlic) to enhance their flavors before adding your liquids.
• Don’t Boil: Except for when you’re cooking your potatoes, you typically don’t want your soup to boil. A slow simmer is often best for melding flavors without making the ingredients tough.
• Add Seafood Last: Seafood cooks quickly and can become rubbery if overcooked, so it’s usually added towards the end of the cooking time.
• Season Gradually: Start with a small amount of salt and add more as needed throughout the cooking process. It’s easy to add salt, but it’s difficult to fix a soup that’s too salty.
• Taste Often: Always taste your soup at various stages of cooking and adjust the seasoning as needed. This is the best way to ensure a flavorful result.
• Let It Rest: If you have time, let your soup rest for a few minutes off the heat before serving. This allows the flavors to meld together even more.

Nutritional Values

Indulge in a comforting bowl of seafood chowder packed with a medley of delicious flavors. This creamy delight offers a rich source of protein, essential omega-3 fatty acids, vitamins, and minerals for a nourishing and satisfying meal.

What Are Total Calories In The Soup?

The total calories in a Seafood Chowder can vary widely depending on the exact ingredients and quantities used. However, on average, a serving of homemade Seafood Chowder might contain anywhere from 300 to 500 calories.

This estimation considers common ingredients like butter, onions, garlic, potatoes, a variety of Seafood, cream, and corn. If you use lower-calorie alternatives like milk instead of cream or if you add additional ingredients like cheese or bacon, the calorie count will change.

Dietary Restrictions For Seafood Chowder

Seafood Chowder can be subject to various dietary restrictions based on its traditional ingredients. Here are a few:

• Seafood Allergies: This is an obvious one. Anyone allergic to fish, shellfish, or both, should avoid traditional Seafood Chowder.
• Lactose Intolerance or Dairy Allergy: Traditional Seafood Chowder often includes dairy products like butter and cream. Those who are lactose intolerant or allergic to dairy should avoid it unless dairy substitutes are used.
• Gluten Sensitivity/Celiac Disease: While Seafood Chowder is typically gluten-free, it’s important to check the ingredients of any store-bought broth, as some may contain gluten. Similarly, if the chowder is thickened with flour, it’s not suitable for those with gluten intolerance or celiac disease.
• Vegetarian/Vegan: As a seafood-based dish, traditional Seafood Chowder is not suitable for vegetarians or vegans. However, there are vegetable and/or mushroom-based chowder alternatives.
• Low-Carb/Keto/Paleo Diets: Traditional chowder includes potatoes and corn, which are high in carbs and not suitable for low-carb or keto diets. Paleo diets also don’t typically include corn. However, the recipe could be modified to suit these diets, such as by replacing potatoes with cauliflower.
• Low Sodium Diets: Chowder can be high in sodium, especially if using store-bought broth. A low-sodium diet would require modifications, like using low-sodium broth and minimizing added salt.

Health Benefits Of Seafood Chowder

Seafood Chowder, like many recipes, can be packed with various nutrients that contribute to a balanced diet. Here are some health benefits that can come from the ingredients typically used in a Seafood Chowder:

• High-Quality Protein: Seafood is an excellent source of high-quality protein necessary for building and repairing body tissues, among other functions.
• Omega-3 Fatty Acids: Many types of seafood are rich in omega-3 fatty acids, which are associated with heart health, brain health, and reducing inflammation.
• Vitamins and Minerals: Seafood provides several essential vitamins and minerals, including B vitamins, vitamin D, iodine, zinc, selenium, and more.
• Potassium: Potatoes, a common ingredient in chowder, are an excellent source of potassium, which is important for heart health and muscle function.
• Fiber: Vegetables used in the chowder, like onions, potatoes, and corn, provide dietary fiber, which aids in digestion and promotes feelings of fullness.
• Antioxidants: Many ingredients in the Chowder, like garlic and onions, are rich in antioxidants, which can help protect your body from damage by free radicals.

Nutrition Table 

How Can I Make Seafood Chowder Lower In Sodium? 

Reducing sodium in your Seafood Chowder can be achieved by making a few key modifications:

• Use Low-Sodium Broth: One of the primary sources of sodium in the Chowder could be the broth. Opt for a low-sodium or unsalted variety. If you’re making your own broth, you have complete control over the amount of salt added.
• Limit Added Salt: Be mindful of how much salt you add during cooking. You can always add a bit at the end if needed, but fixing an oversalted soup takes longer.
• Increase Herbs and Spices: Boost the flavor with herbs and spices instead of relying solely on salt. For instance, thyme, bay leaves, and paprika can enhance the chowder’s flavor profile.
• Fresh Ingredients: Use fresh Seafood whenever possible. Canned or prepackaged Seafood can often contain added salt as a preservative.
• Homemade Cream: Instead of using store-bought cream, which can sometimes have added sodium, make your own by mixing milk and butter.
• Rinse Canned Vegetables: If you’re using canned corn or other canned vegetables, rinse them thoroughly before adding them to your soup. This can help to wash away some of the added sodium.

How Can I Make Seafood Chowder Lower In Sugar?

Traditional Seafood Chowder generally isn’t high in sugar unless it’s added in some form. The slight sweetness usually comes from the natural sugars in the ingredients such as corn and onions. However, if you want to make sure your chowder is as low in sugar as possible, consider these tips:

• Watch Your Broth: Some store-bought broths can have added sugars, so read the label carefully or make your own to ensure no sugar is added.
• Choose Low-Sugar Vegetables: Replace corn, which is relatively high in natural sugars, with lower-sugar vegetables like celery or zucchini.
• Avoid Sweetened Dairy: Some types of cream, especially flavored ones, might have added sugars. Use plain cream or a non-sweetened dairy alternative.
• Control Your Ingredients: One of the benefits of homemade cooking is the ability to control what goes into your food. Make sure you’re using fresh ingredients without any added sugars.

How To Serve The Seafood Chowder Best?

Seafood Chowder is a versatile dish that can be served in a variety of ways. Here are a few suggestions to make the most out of your chowder:

• Bread: A side of crusty bread like a baguette or sourdough is classic. It’s perfect for sopping up the flavorful broth. For an extra touch, you could hollow out a round loaf of bread and serve the chowder inside, making a bread bowl.
• Salad: A fresh salad with a light vinaigrette can balance the richness of the chowder. Consider a green salad with crisp lettuce, cucumbers, cherry tomatoes, and red onions.
• Wine: Seafood Chowder pairs beautifully with a variety of wines. Consider a white wine like a Chardonnay or Sauvignon Blanc. The acidity and fruitiness of these wines can complement the creamy, rich chowder.
• Garnish: Don’t forget the garnish! A sprinkle of fresh herbs like parsley or chives adds color and freshness. Other options include a squeeze of lemon for acidity, a dash of hot sauce for heat, or even some crispy bacon bits for a smoky crunch.
• Crackers: Oyster crackers or saltine crackers are traditional accompaniments to chowder. They add a nice crunch and are great for dipping.
• Serving Dish: Serve the chowder in warm bowls to keep it hot for longer. If you’re hosting a dinner party, you might consider individual ramekins for an elegant presentation.

Perfect Side Dishes To Compliment Seafood Chowder Recipe

Pairing your Seafood Chowder with the right side dishes can create a well-rounded and satisfying meal. Here are a few side dish suggestions that pair well with Seafood Chowder:

• Crusty Bread: Few things pair with a hearty chowder better than a fresh loaf of crusty bread, such as a baguette or sourdough. It’s perfect for sopping up the flavorful broth.
• Green Salad: The richness of Seafood Chowder pairs well with a light, fresh salad. Try mixed greens with a tangy vinaigrette or an arugula salad with lemon and Parmesan.
• Roasted Vegetables: Simple roasted vegetables can complement the chowder without overpowering it. Consider veggies like asparagus, Brussels sprouts, or green beans.
• Grilled Corn on the Cob: If your chowder contains corn, carry that flavor into your side dishes. Grilled corn on the cob with a bit of butter and sprinkling of herbs can be a delightful addition.
• Oyster Crackers or Saltines: These are traditional accompaniments for chowder. They add a crunchy texture contrast that can be particularly satisfying.
• Coleslaw: A crisp, tangy coleslaw can provide a nice contrast to the creamy chowder. Try a classic cabbage slaw or mix it up with a carrot and apple slaw.

How Long Can We Store The Soup?

Seafood Chowder, like most soups, can be safely stored in the refrigerator for about 3-4 days. It’s crucial to store it in a tightly sealed container to keep it fresh and prevent it from absorbing other flavors in the fridge.

If you want to keep your Chowder longer, you can freeze it for up to 2-3 months. Again, use a tightly sealed container, and be sure to leave some room at the top, as the soup will expand when it freezes. To reheat, dry the soup in the fridge overnight, then gently warm it on the stove.

Remember that Seafood Chowder is a cream-based soup; its texture may change slightly upon thawing and reheating. The cream may separate a bit, and the potatoes could become grainy. A good stir and gentle heating should help bring everything back together.

Can I Make Soup In Advance?

You absolutely can prepare Seafood Chowder in advance. Making it a day before you plan to serve it allows the flavors to meld together and intensify, making the Chowder even tastier.

However, there are a couple of things you’ll want to keep in mind:

• Seafood Cooking Time: Seafood can become challenging and overcooked if cooked for too long. If you’re making the soup ahead of time, consider cooking everything except the Seafood, and then add the Seafood when you reheat the soup before serving. This way, the Seafood will be perfectly cooked and not overdone.
• Storage: Once the Chowder has cooled, store it in an airtight container in the refrigerator. Before serving, gently reheat the soup on the stove until it’s hot, stirring frequently.
• Freezing: If you want to make the Chowder more than a few days in advance, you can freeze it. However, be aware that the texture may change slightly when you thaw and reheat it, mainly because it’s a cream-based soup.  

What Can We Do With Leftovers? 

Leftover Seafood Chowder can be utilized in a number of creative ways, adding delicious flavors and textures to other dishes:

• Seafood Pasta: Toss the leftover chowder with cooked pasta for a creamy seafood pasta dish. Add some freshly grated Parmesan on top for a flavorful finish.
• Seafood Pot Pie: Use the chowder as a filling for a seafood pot pie. Simply pour it into a pie dish, cover it with puff pastry or pie crust, and bake until golden.
• Baked Potato Topping: Spoon the heated chowder over a baked potato and garnish with fresh herbs.
• Rice Medley: Stir the chowder into cooked rice for a hearty risotto-like dish.
• Seafood Crepes: Use the chowder as a filling for crepes. Add a sprinkle of cheese and bake until golden.

Special Tools/Equipment

While Seafood Chowder doesn’t require any special, hard-to-find kitchen tools, having the following equipment can make the process smoother and more enjoyable:

• Large Soup Pot or Dutch Oven: The most important tool you’ll need is a large pot to cook your chowder in. A heavy-bottomed pot or Dutch oven is ideal because it distributes heat evenly and prevents the chowder from scorching.
• Wooden Spoon: A sturdy wooden spoon is useful for stirring the chowder and scraping the bottom of the pot to prevent sticking.
• Sharp Knife: A good, sharp knife is essential for chopping the vegetables and seafood.
• Cutting Board: A large cutting board provides plenty of space for chopping your ingredients.
• Ladle: A ladle is handy for stirring and serving the chowder.
• Measuring Cups and Spoons: Accurate measurements can make the difference between a good chowder and a great one.
• Colander: If you’re using canned or frozen seafood, a colander is useful for draining and rinsing.

Frequently Asked Questions 

Can I Use Frozen Seafood In My Chowder?

Yes, frozen seafood can be a great option, especially if fresh isn’t available. Just make sure to thaw it completely and pat it dry before adding it to the chowder.

My Chowder Is Too Thin. How Can I Thicken It?

If your chowder is thinner than you’d like, you can create a roux with equal parts flour and butter. Cook this mixture until it’s golden, then whisk it into your chowder. Continue to cook the chowder until it reaches your desired thickness.

Can I Substitute Milk For The Heavy Cream In The Chowder

Yes, you can substitute milk for heavy cream if you’re looking to cut down on fat and calories. However, keep in mind that this will result in a less creamy texture.

I Don’t Have Any Fresh Herbs On Hand. Can I Use Dried Herbs Instead? 

While fresh herbs provide a brighter flavor, dried herbs can be used in their absence. As a rule, you should use a third of the amount of dried herbs as you would fresh since dried herbs have a more concentrated flavor.

I’m Allergic To Shellfish. Can I Still Make Chowder?

Yes, you can make a delicious chowder without shellfish. You can substitute the shellfish with other types of fish, or even chicken for a different take on chowder. Just be sure to adjust your cooking times accordingly.