It’s winter, the days are long, and it’s cold…UGH! Mixed Seafood Chowder will take off the chill and brighten your day!
Did I mention I am not a fan of winter?
I wouldn’t say I do not like winter! Being cold to me is about one of the worst things, but a nice hot, flavorful chowder is a perfect cold winter meal.
Recently we made an Easy Mixed Seafood Paella. It was my first paella, and it was excellent. Click here for the recipe.
Aldi’s has a mixed seafood medley that I purchased on a whim a while back. Of course, I bought more than one. After I made the paella, I still had some left.
What to do, what to do? Chowder, of course!
Soups and chowders are my favorite winter meals. It warms you up, and it’s tops in the world of comfort food. Plus, it’s kinda hard to mess up soup or chowder.
While this chowder is definitely not low calorie, it is comfort food at it’s best.
As I said, soups and chowders are kinda hard to really mess up, and this recipe is no exception.
Prep time is short, as well as cook time. The whole recipe is ready in about 30 minutes, not including rest time, which is unnecessary but does let the flavors blend.
Mixed seafood, potatoes, clam juice, and heavy cream seasoned with thyme, bay leaf, and a pinch of cayenne pepper create a delicious chowder.
Don’t be afraid of the clam juice. The first time I used it, I thought…well, I thought yuck! Turns out it make the perfect base for soups and chowder that contain seafood. Plus, I read somewhere that a shot of clam juice a day can strengthen your immune system. I will not be putting that to the test, but feel free to try it?
If you do not have, cannot buy, or are averse to using clam juice, you can use chicken stock instead.
Easy to prepare just dump the clam juice, potatoes, and seasonings into a large stockpot and cook until the potatoes are fork-tender.
Add the seafood once the potatoes are tender.
Heat the cream before adding it to the chowder as it may curdle if you do not. Simmer to heat the seafood and allow the chowder to sit for 30 minutes so the flavor can blend. It’s that easy.
To serve top with Seasoned Oyster Crackers. This recipe from I Am Baker is perfect for adding a flavorful topping to Mixed Seafood Chowder. Add parsley for garnish.Print
Warm-up a cold winter night with Mixed Seafood Chowder!
1-pound yellow potatoes, cut into bite-sized pieces
16 oz clam juice
1 tablespoon fresh thyme
1 bay leaf
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
Pinch of cayenne pepper
1 tablespoon fresh parsley, chopped
1 1/2 cups heavy cream
1 1/2 lbs seafood mix (Aldi’s have a frozen mix) or use a mixture of shrimp, bay scallops, mussels, clams…whatever your seafood fav is. If using frozen thaw before adding to the recipe.
In a large pot, add the clam juice, potatoes, bay leaf, thyme, salt, pepper, paprika, and cayenne together and stir. If the mixture does not cover the potatoes, add chicken broth or water until they are covered.
Bring the pot to a simmer and allow to cook for about 15 minutes, until potatoes are just fork-tender.
In a separate pot, heat the heavy cream. Do not boil; just heat enough to take the chill off.
Put all the seafood into the pot with potatoes and stir.
Add in the heated heavy and the parsley to the big pot as well.
Allow the soup to simmer but NOT begin to boil until the fish is cooked for about 8-10 minutes.
Shut off the heat, and allow the soup to rest for about 30 minutes allowing flavors to blend.
Reheat over low heat and serve with oyster crackers.
Keywords: potatoes, mixed seafood, clam juice, chowder, easy, comfort food