Seafood chowder recipes are abundant and this specific recipes comes from my lovely room-mate and her family in Nova Scotia where the seafood is fine and fresh! The fresher the seafood the better, and in today's world it is important to remember to choose sustainable seafood options. As much as possible look for wild caught fish and consume no more than 3 times a week. Try to buy from a small local fish market where people can educate you on where your food comes from. Most seafood is high in omega-3, calcium, phosphorus, iron, zinc, iodine, magnesium, potassium and a ton of other essential nutrients.
If you are looking for a good recipe for seafood chowder, don't look any further. This healthy soup recipe can feed a large group of 15 people, or you can make a smaller batch as a family friendly meal idea. This healthy soup is sure to be a favorite, and it's a recipe you will be sure to make again. Make sure to practice food safety tips when handling seafood to ensure recipe success. This is sure to be one of the best soup recipes you try. You will need a variety of seafood for this recipe for seafood chowder to include shrimp, crabmeat, whitefish (haddock, cod or pollock) and scallops so make sure that you have a good reliable and sustainable source. Make sure that all of the seafood chowder ingredients are fresh, such as the thyme leaves and fresh rosemary to give the healthy soup full flavor.
Once you have chosen your sustainable seafood for this healthy soup recipe, you will want to make sure and store and handle it properly. It is important to remember that seafood is more perishable than most other sorts of food items, you want to handle it properly to ensure food safety. It is very important to keep seafood cold, so you want to always purchase any seafood at the end of your shopping trip. If you don't live close to the place you purchase your seafood, you can bring along a cooler to help keep it cold until you get home. The same goes if you catch your own fish to use in your recipe for seafood chowder, you want to keep it on ice until you are ready to use or to store in the fridge. The best way to store fresh seafood is to pack it in ice in the fridge. For any seafood fillets or steaks, store in a plastic bag or container, place in a pan and cover with ice. Store any fresh shrimp, or scallops in a Ziploc bag or an airtight container and refrigerate it on ice.
A couple of other tips to consider when making this recipe for seafood chowder is that once you have purchased the fresh seafood, you want to use it within two days of purchasing. Also, whenever using any sort of seafood, remember to keep your hands, work surface and utensils clean. Make sure to keep any raw seafood away from other foods in your kitchen, to avoid risk of cross-contamination. It is a good idea when making this recipe for seafood chowder to use cutting boards that are easy to clean, think about using plastic, or acrylic cutting boards instead of wood.
A good resource to help with your seafood choices is the Oceanwise site. When purchasing seafood in Canada, you can look for the Oceanwise symbol to know that the seafood you are buying for use in your family-friendly meal ideas comes from a sustainable and reliable source. Sustainable seafood is a seafood species that are caught or farmed in a way that will help to ensure both the long-term health and stability of that particular seafood species. By purchasing seafood that is sustainably sourced it also helps with the overall marine ecosystem. The recommended Oceanwise seafood species include seafood that is abundant and resilient to any fishing pressures and harvested in a method that helps to ensure limited damage to the marine ecosystem and protects any endangered seafood species.
Serves 15 or more
*Note: This makes a very large pot of soup so great for a large crowd, or adjust the recipe accordingly if a smaller amount is desired.
This is a printable recipe.
1 pound medium shrimp, peeled and deveined
1 pound fresh crabmeat, drained and picked clean of shells
1 pound whitefish of your choice (e.g. haddock, pollock, cod)
2 pounds bay scallops
3 Tablespoons olive oil
1 1/2 cups chopped white onions
1 1/2 cups chopped celery
4 cloves garlic, minced
4 (10.5 ounce) cans cream of celery soup
6 medium potatoes, cubed
1 Tablespoon fresh thyme leaves
2 Tablespoons fresh rosemary, chopped
1 teaspoon cracked black pepper
1/2 teaspoon celery salt
1/2 teaspoon red pepper flakes
2 Tablespoons seafood seasoning
1 teaspoon horseradish
6 cups water (from the seafood steaming)
1 quart heavy whipping cream
2/3 cups all purpose flour
Cook the shrimp, crabmeat, whitefish and scallops in the top of a 6 quart multi-pot (steamer pot). When cooked, keep 6 cups of the cooking water and discard the rest.Remove the fish into a bowl, let cool a little so you can handle, and chop the seafood into bite sized pieces. Leave for now in the bowl.
Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat. Saute the onion, celery and garlic in large cooking soup pot; add in the 6 cups of reserved cooking water; the potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, and horseradish. Bring to a boil then reduce heat to simmer. Add the bite sized pre-cooked seafood to the soup.
Mix the heavy whipping cream and the flour together in mixing bowl that has a pour spout (like a large glass measuring cup). Use a whisk to be sure there are no lumps and add it to the chowder.
Simmer until potatoes are tender stirring occasionally.
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Nutrition Facts for: Seafood Chowder From Grandmother's Kitchen
Ingredients: Shrimp, crabmeat, whitefish, scallops, olive oil, white onions, celery, garlic, cream of celery soup, potatoes, fresh thyme leaves, fresh rosemary, cracked black pepper, celery salt, red pepper flakes, seafood seasoning, horseradish, water, whipping cream, all purpose flour.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per 15 Servings: Calories 505, Calories from Fat 280, Total Fat 31.1g 48%, Saturated Fat 16.2g 81%, Cholesterol 139mg 46%, Sodium 1019mg 42%, Potassium 831mg 24%, Carbohydrates 33.2g 11%, Dietary Fiber 3.6g 14%, Sugars 4.7g, Protein 24.0g, Vitamin A 26%,Vitamin C 36%, Calcium 12%, Iron 11%
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