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Seafood Chowder

Winter days call for comforting soup and we look forward to this hearty seafood chowder all year long! It’s creamy but not too heavy, it’s chocked full of sweet and savory seafood flavors and it’s sure to keep you warm (and probably going back for seconds!) Serve this up with warm, crusty bread or a dish of oyster crackers and you’ve got a perfect winter meal.

Ingredients

  • 1 lb of yellow or red potatoes cut into bite-sized pieces
  • 1 Can of Corn drained
  • 16 oz clam juice
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon of sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • pinch of cayenne pepper
  • 1 tablespoon parsley
  • 1 1/2 cup half-and-half
  • 1- 1 1/2 lbs white fish shrimp, salmon, clams, or calamari. You can use any seafood you’d like, fresh or frozen.

Instructions

  • In a large soup pan. add the clam juice, potatoes, bay leaf, thyme, salt, pepper, paprika, and cayenne together and stir. The liquid should cover the potatoes. If not, add enough water to cover them.
  • Bring the pot to a simmer and allow to cook for about 15 minutes, or until potatoes are slightly soft.
  • In a separate pot, heat the half-and-half JUST until it begins to get frothy. DO NOT allow it to boil as it will curdle.
  • Put all the seafood into the large pot with the potatoes and stir.
  • Add in the heated half-and-half and the parsley to the pot as well.
  • Allow the soup to cook but NOT begin to boil until the fish/seafood has cooked for about 8-10 minutes.
  • Shut off the heat, and allow the soup to simmer for about 30 minutes.
  • Heat back up to the desired temperature and serve with some toasted bread or soup crackers.