Eric'S Seafood Chowder
A creamy seafood chowder with tender scallops, butternut squash, and zucchini, blending rich flavors perfect for comforting meals and seafood lovers alike.
Ingredients
Instructions
- Brown the chopped onions lightly in butter and add chopped fresh ginger. Cook vegetables in a small amount of water, adding the zucchini after the squash and potatoes are partially cooked.
- Add clam juice and scallops. Cook a few minutes until scallops are opaque.
- Add coconut milk and heat, but do not boil. Garnish with chopped fresh herbs.
Tips & Substitutions
For a richer flavor, consider using homemade clam juice or adding a splash of white wine. If you want to substitute the scallops, shrimp can work well too. You can add more vegetables like carrots or bell peppers for extra nutrition. To thicken the chowder, blend a portion of the soup and return it to the pot, similar to techniques used in Bisque Of Crabmeat And Mushrooms.
Serving Suggestions
Serve this chowder with crusty bread or a green salad for a complete meal. It pairs beautifully with Easy Herbed Grilled Salmon for an elegant dinner. Garnish with fresh parsley or cilantro for a vibrant touch, and consider serving alongside a light white wine to enhance the dish’s flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid boiling the chowder again, as this can toughen the seafood and alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eric'S Seafood Chowder contains roughly 1586 calories, with 59g protein, 229g carbohydrates, and 64g fat. It is an excellent source of dietary fiber (233% of the Daily Value), iron (222% of the Daily Value), and vitamin C (212% of the Daily Value). Note that it is relatively high in sodium, at 1757mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this chowder?
Yes, you can use frozen scallops, but ensure they are fully thawed before cooking. This helps them cook evenly and prevents them from becoming rubbery. Just be cautious about adjusting the cooking time slightly, as frozen scallops may take a minute longer to turn opaque.
Is there a vegetarian version of this chowder?
Absolutely! To make a vegetarian chowder, omit the scallops and clam juice, replacing them with vegetable broth and adding more hearty vegetables like mushrooms or corn. You can also enhance the umami flavor with a dash of soy sauce or miso paste.
What can I use instead of coconut milk?
If you're not a fan of coconut milk, you can substitute it with heavy cream or a non-dairy alternative like almond milk. Just keep in mind that using heavy cream will give a richer taste, while almond milk will be lighter and slightly nutty.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).