Seafood Chowder

Name: Seafood Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp Unsalted butter, divided; 1 large Large onion, finely chopped; 1 stalk Celery stalk, finely chopped; 1 tbsp Old Bay seasoning; 1 tsp Freshly ground black pepper, plus more to taste; 1 tbsp Dry sherry or mirin; 2½ cup Clam juice, divided; 2 cup Fish or seafood stock; 1 lb Potatoes, peeled and cut into ½-inch pieces; 1¼ lb Mixed white fish (such as swordfish or sea bass), cut into ½-inch pieces; Peeled, deveined shrimp, cut into ½-inch pieces; 8 oz Cooked lobster meat, cut into cubes (optional); 1 tbsp All-purpose flour; ½ cup Half-and-half cream; Kosher salt

Recipe GLPRb9b104a7a1f435

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American

Soup

45 min

360 cal

Servings: 6

A creamy, rich seafood chowder loaded with white fish, shrimp, and lobster, simmered with potatoes and aromatic vegetables in a luscious half-and-half broth. This classic soup combines Old Bay seasoning with the sweetness of sherry for a restaurant-quality dish that's perfect for special occasions or cozy dinners.

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Ingredients

2 tbsp Unsalted butter, divided

1 large Large onion, finely chopped

1 stalk Celery stalk, finely chopped

1 tbsp Old Bay seasoning

1 tsp Freshly ground black pepper, plus more to taste

1 tbsp Dry sherry or mirin

2½ cup Clam juice, divided

2 cup Fish or seafood stock

1 lb Potatoes, peeled and cut into ½-inch pieces

1¼ lb Mixed white fish (such as swordfish or sea bass), cut into ½-inch pieces

Peeled, deveined shrimp, cut into ½-inch pieces

8 oz Cooked lobster meat, cut into cubes (optional)

1 tbsp All-purpose flour

½ cup Half-and-half cream

Kosher salt

Directions

Heat 1 tablespoon of butter in a large heavy pot over medium heat. Add the chopped onion and celery, stirring occasionally, and cook until the onion becomes translucent, about 5 minutes. Stir in the Old Bay seasoning and black pepper, cooking for another 30 seconds until fragrant. Pour in the sherry and stir for 1 minute to allow the alcohol to evaporate. Add ½ cup of the clam juice and bring to a simmer. Continue cooking, stirring occasionally, until the vegetables are very soft, about 5 minutes more.
Increase the heat to high and add the fish stock along with the remaining 2 cups of clam juice. Bring the mixture to a boil. Add the cut potatoes and reduce the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the potatoes are just tender and can be pierced easily with a fork but still offer some resistance, about 5 to 10 minutes. Gently add the mixed white fish and shrimp pieces, stirring carefully. Cook just until the broth returns to a simmer, approximately 2 minutes. The fish and shrimp should be opaque and cooked through to 145°F internal temperature. Remove the pot from heat and stir in the cooked lobster meat if using.
While the potatoes are cooking, melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Whisk the flour into the melted butter, stirring constantly, and cook until the mixture reaches a light golden color, about 1 minute. Slowly whisk in the half-and-half cream, then add 1 cup of broth skimmed from the top of the chowder pot. Bring this mixture to a simmer while whisking constantly. Continue cooking and whisking until the mixture becomes thickened and creamy, about 2 to 3 minutes.
Gently pour the cream mixture into the chowder pot and stir to combine evenly. Place the pot over medium heat and bring the chowder to a simmer, stirring gently to avoid breaking up the fish and potatoes. Remove from heat. Season the chowder to taste with kosher salt and additional black pepper. Ladle into serving bowls and enjoy warm.

Comments

Grocery List Plus Editorial Staff4.5

This is a solid weeknight chowder that leans on North Carolina's coastal strength: shrimp and local seafood are reliably stocked at Harris Teeter, Food Lion, Publix, and Walmart, and the aromatics (onion, celery, butter) hit every Charlotte store. The real cost driver is the lobster, which can push a serving to $8–10 depending on whether you use fresh or frozen tail meat; the white fish and shrimp are reasonable by comparison. The stated 45 minutes is honest if you buy pre-cut vegetables and skip detailed fish butchering, though dicing potato and searing fish will eat 10–15 minutes of that. This is a family-friendly one-pot braise that reheats well and works for a crowd without constant stirring, though the half-and-half risks breaking if left on high heat unattended. Budget for lobster cost if you want the full effect, or swap it for extra shrimp to drop the per-serving price to $5–6.