Why You’ll Love This Recipe

You’ll love this recipe because it combines the rich flavors of the sea with a creamy, savory broth. The addition of beef adds a nice depth to the chowder, making it a balanced and indulgent dish. Whether for a holiday meal or a simple soup night, this chowder will quickly become a favorite in your household. It’s simple to make, full of flavor, and is sure to impress your guests.

Ingredients

• Beef
• Butter
• Celery, leeks, onion, and garlic
• Potatoes
• Broth
• Clam juice and clams
• Salt, pepper, and dried thyme
• Flour
• Half-and-half
• Salad shrimp (bay shrimp)
• Crab meat
• Bay leaf
• Old Bay seasoning
• Chopped fresh chives or green onions (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a Dutch oven, cook beef over medium heat until browned. Remove beef and set aside. Add butter to the pan and sauté celery, leek, and onion until tender. Add garlic and cook for 1 minute longer.
2. Stir in the potatoes, broth, clam juice, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
3. In a small bowl, mix flour and 1 cup of half-and-half until smooth. Gradually stir this mixture into the soup. Bring to a boil, cook and stir for 1-2 minutes, or until thickened.
4. Stir in the clams, shrimp, crab meat, and the remaining 3 cups of half-and-half. Heat through on low heat. Add the bay leaf and cook for another 2-3 minutes. Season with Old Bay seasoning.
5. Garnish with fresh chives before serving.

Servings and Timing

• Servings: 6-8
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• For a lighter version, use a lower-fat cream instead of half-and-half.
• If you prefer a vegetarian chowder, you can substitute the seafood with additional vegetables like corn and carrots.
• Add a splash of white wine for extra depth of flavor.
• You can use different types of seafood, such as scallops or lobster, for a more luxurious version.

Storage/Reheating

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it over low heat on the stove, stirring occasionally. You can also freeze the chowder for up to 3 months. When reheating frozen chowder, allow it to thaw in the refrigerator overnight before warming it on the stove.

FAQs

Can I make this seafood chowder ahead of time?

Yes, this chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently before serving.

Can I use frozen seafood for this recipe?

Yes, frozen seafood works well in this recipe. Just make sure to thaw it before adding it to the chowder.

What type of seafood should I use for chowder?

This recipe uses shrimp, clams, and crab meat, but you can also experiment with other seafood like scallops or lobster for a different flavor.

How do I make my chowder thicker?

To thicken the chowder, you can add more flour or use a cornstarch slurry (cornstarch mixed with a bit of cold water) if desired.

Can I skip the beef?

Yes, you can skip the beef if you prefer a lighter dish or want a purely seafood-based chowder.

How can I make this chowder spicier?

To add some heat, you can include some chopped jalapeños or sprinkle in some red pepper flakes.

What can I serve with seafood chowder?

Seafood chowder pairs wonderfully with crusty sourdough bread or a light salad.

Can I use a different type of broth?

You can substitute seafood broth or even vegetable broth if you prefer. However, using clam juice gives the chowder a distinct flavor.

Is this seafood chowder gluten-free?

The recipe as written is not gluten-free, but you can substitute the flour with a gluten-free flour blend or cornstarch.

How can I make this chowder more creamy?

For a creamier texture, increase the amount of half-and-half or use heavy cream in place of the half-and-half.

Conclusion

This creamy seafood chowder is the perfect dish for a cozy dinner or a festive gathering. With its rich, comforting flavors and easy preparation, it’s sure to be a hit. Whether you follow the recipe as-is or experiment with your own variations, this chowder will warm you from the inside out.

Creamy Seafood Chowder Recipe

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• Author: Isabella
• Total Time: 45 minutes
• Yield: : 6-8 servings
• Diet: Gluten Free

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Description

This creamy seafood chowder recipe is a rich and indulgent comfort food made with shrimp, clams, crab meat, and a savory beef broth base. Packed with flavor and creamy texture, this dish is perfect for cozy dinners, holiday meals, or as a crowd-pleaser at any gathering. Learn how to make this hearty chowder that combines the best of both seafood and beef in a smooth, velvety broth. A simple and versatile recipe that you can easily tweak for your family’s preferences.

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Ingredients

• 1 lb beef (ground or stew)
• 2 tbsp butter
• 2 stalks celery, chopped
• 2 leeks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups broth (chicken or seafood)
• 2 cups clam juice
• 2 cups clams, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp dried thyme
• 1/4 cup flour
• 4 cups half-and-half (divided)
• 1 lb bay shrimp (salad shrimp)
• 1 cup crab meat
• 1 bay leaf
• 1 tsp Old Bay seasoning
• Fresh chives or green onions, chopped (for garnish)

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Instructions

• In a large Dutch oven, cook the beef over medium heat until browned. Remove the beef and set aside.
• In the same pot, melt the butter and sauté celery, leeks, and onion until tender. Add garlic and cook for an additional minute.
• Stir in potatoes, broth, clam juice, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
• In a small bowl, whisk together flour and 1 cup of half-and-half. Gradually stir the mixture into the soup, bringing it back to a boil. Cook and stir for 1-2 minutes until thickened.
• Add the clams, shrimp, crab meat, and the remaining 3 cups of half-and-half. Heat gently over low heat. Add bay leaf and cook for another 2-3 minutes.
• Season with Old Bay seasoning and garnish with fresh chives before serving.

Notes

• If you prefer a lighter version, substitute half-and-half with a low-fat cream or milk.
• For a vegetarian version, swap seafood with more vegetables like corn, carrots, or zucchini.
• Make it spicier by adding jalapeños or red pepper flakes for an extra kick.
• You can use frozen seafood, but make sure to thaw it properly before cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup, Chowder
• Method: Stovetop
• Cuisine: American