New England Seafood Chowder
A hearty New England Seafood Chowder with tender fish, clams, shrimp, and potatoes, all simmered in a creamy, flavorful broth perfect for comfort food lovers.
Ingredients
Instructions
- In a large kettle, place the fish and enough water to cover.
- Cook the fish for 10 minutes, then remove and break into bite-sized pieces.
- Measure the cooking liquid and add enough water to make 4 cups total.
- In the same or a new large pot, sauté chopped onion and diced celery in butter until tender.
- Stir in flour and cook for 1-2 minutes to make a roux.
- Add the prepared fish, minced clams, tiny shrimp, crabmeat, pimentos, salt, and pepper.
- Pour in the evaporated milk and bring the mixture to a simmer.
- Cook for about 10-15 minutes until flavors meld and the chowder is heated through.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For a creamier chowder, consider adding a splash of heavy cream along with the evaporated milk. If you can't find whitefish, cod or haddock are excellent substitutes. Fresh herbs like thyme or dill can enhance the flavor. Be careful not to overcook the seafood; it should be just heated through to maintain its delicate texture.
Serving Suggestions
Serve this chowder with crusty bread or oyster crackers for a delightful meal. A side salad with a light vinaigrette pairs well, balancing the richness of the chowder. For a hearty option, consider serving it alongside Crabmeat Balls for an impressive seafood spread that showcases American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the seafood to become tough. If the chowder thickens too much, add a little water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of New England Seafood Chowder contains roughly 1223 calories, with 30g protein, 143g carbohydrates, and 59g fat. It is an excellent source of protein (60% of the Daily Value), iron (48% of the Daily Value), and vitamin C (48% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1089mg per serving (47% 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 make this chowder in advance?
Yes, you can prepare the chowder a day ahead. Allow it to cool completely before refrigerating. When ready to serve, reheat gently on the stovetop. Just keep in mind that the seafood may become slightly firmer upon reheating, so add a splash of milk to keep it creamy.
Can I use frozen seafood in this recipe?
Absolutely! Frozen seafood works well in this chowder. Just make sure to thaw it completely and drain any excess liquid before adding it to the pot. This will help maintain the right consistency and flavor in your New England Seafood Chowder.
What type of potatoes are best for chowder?
Waxy potatoes like Yukon Gold or red potatoes are ideal for chowder because they hold their shape well when cooked. They add a creamy texture without becoming mushy. Avoid starchy potatoes like Russets, which can break down too much in the soup.
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).