Sea Chowder
Sea Chowder is a hearty, creamy seafood soup with salt pork, vegetables, and flaky whitefish, perfect for comforting meals and seafood lovers alike.
Ingredients
Instructions
- In a saucepan, brown the salt pork; remove and set aside.
- In the drippings, cook celery and onion until tender.
- Add the salt pork, cream of potato soup, milk, fish, carrots, corn, pepper, and bay leaf to the saucepan.
- Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes or until the fish is done, stirring often.
- Remove the bay leaf before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a few dashes of hot sauce to the chowder. If you don't have salt pork, bacon makes a great substitute. You can also use frozen corn if fresh or canned isn't available. Adding fresh herbs like dill or parsley at the end can enhance freshness. This chowder is reminiscent of classic American recipes that celebrate seafood.
Serving Suggestions
Serve the sea chowder hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty bread or crackers for a satisfying meal. For a complete dinner, consider serving alongside a light salad or pairing with Sharon'S Baked Beans for a heartier feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the fish from becoming tough. You may need to add a splash of milk if the chowder thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Sea Chowder contains roughly 405 calories, with 8g protein, 68g carbohydrates, and 14g fat. It is an excellent source of vitamin A (130% of the Daily Value), iron (51% of the Daily Value), and dietary fiber (45% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 998mg per serving (43% 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 different types of fish in this chowder?
Absolutely! While whitefish is recommended, you can use any firm, flaky fish like cod, haddock, or even shrimp for a different twist. Just adjust the cooking time accordingly to ensure the fish is cooked through.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the cream of potato soup with a dairy-free version and use plant-based milk, like almond or oat milk. Make sure to check the labels to ensure they don't contain any dairy ingredients.
How can I make this chowder thicker?
To thicken the chowder, you can add a slurry made of cornstarch and water or mash some of the potatoes in the soup. Another option is to incorporate instant potato flakes until you reach your desired consistency.
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).