Back home, I was determined to recreate that experience. This recipe, perfected over time, is a tribute to those coastal flavors but made simpler for everyday cooking. I remember one chilly evening when I decided to add a personal twist with Old Bay seasoning—a favorite from my childhood. That little change brought back memories of my grandmother’s kitchen, where the comforting aroma of her seafood dishes filled the air. The addition of cornstarch ensures the chowder is perfectly thickened, just the way I like it.
Cooking this chowder is a breeze and takes only 20 minutes, making it perfect for busy weeknights. The combination of fresh vegetables, tender potatoes, and the seafood mix creates a delightful harmony of textures and flavors. Each spoonful brings a taste of the sea right to your table. Whether you’re making it for a family dinner or a cozy night in, this creamy seafood chowder is sure to become a beloved favorite.
So grab your ingredients and let’s get cooking! Trust me, one taste of this creamy, savory chowder and you’ll be transported to those serene seaside memories, just like I am every time I make it.
How to Prepare Creamy Seafood Chowder
Ingredients:
- 1 lb chowder mix
- 2.5 cups homogenized milk
- 1 large potato, diced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 tablespoon butter
- 1/8 cup flour
- 1 teaspoon Old Bay seasoning
- 1 teaspoon cornstarch mixed in 1/2 cup water
Directions:
Start by melting the butter in a pot over medium heat. Add the diced onion, celery, and carrot, cooking them for about 2 minutes until they start to soften.
Next, add the diced potato and continue to cook for another minute.
Stir in the Old Bay seasoning and let it cook for an additional minute to blend the flavors.
Add the chowder mix and sprinkle the flour over it, stirring to coat everything evenly.
Pour in 1 cup of water, cover the pot, and let it simmer for about 5 minutes.
Remove the lid, pour in the homogenized milk, and add the cornstarch and water mixture.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for another 5 minutes.
Season with salt and pepper to taste. Serve warm and enjoy!
FAQs:
How do you thicken seafood chowder?
To thicken seafood chowder, you can use a mixture of flour and cornstarch. First, toss the chowder mix with flour to coat it evenly. Additionally, mix cornstarch with water and add it to the chowder along with the milk. These ingredients will help achieve the desired creamy consistency.
Can I use a different type of milk for this seafood chowder?
Yes, you can use a different type of milk, such as 2% milk or even a non-dairy alternative like almond milk. However, using homogenized milk will provide a richer and creamier texture. If you choose a lighter milk or non-dairy option, the chowder might be slightly less creamy.
What seafood is typically included in a chowder mix?
A typical chowder mix often includes a variety of seafood such as clams, shrimp, scallops, and chunks of fish like cod or haddock. You can also customize your chowder mix based on your preferences and availability of seafood.
Can I make seafood chowder ahead of time?
Yes, you can make seafood chowder ahead of time. Prepare the chowder as directed, then let it cool and store it in an airtight container in the refrigerator. When you’re ready to serve, reheat it gently on the stove over low heat, stirring occasionally. This method allows the flavors to meld together beautifully.
What side dishes go well with seafood chowder?
Seafood chowder pairs wonderfully with a variety of side dishes. Some popular options include crusty bread or garlic bread, a fresh green salad, or oyster crackers. These sides complement the rich and creamy chowder without overpowering its flavors.
Creamy Seafood Chowder
Ingredients
- 1 lb chowder mix
- 2.5 cups homogenized milk
- 1 large potato diced
- 1 medium onion diced
- 1 celery stalk diced
- 1 carrot diced
- 1 tablespoon butter
- 1/8 cup of flour
- 1 tsp cornstarch mixed in 1/2 cup water
- 1 teaspoon Old Bay seasoning
Instructions
- Start by sautéing diced onion, celery, and carrot in butter over medium heat for about 2 minutes until they begin to soften.
- Next, add in the diced potato and continue cooking for another minute.
- Sprinkle in the Old Bay seasoning, stirring it in well, and let it cook for an additional minute.
- Now, add the chowder mix to the pot and toss it with the flour to coat everything evenly.
- Pour in 1 cup of water, cover the pot with a lid, and let it simmer for about 5 minutes.
- After that, remove the lid and pour in the homogenized milk along with the cornstarch and water mixture.
- Bring the chowder to a gentle boil, then reduce the heat and let it simmer for another 5 minutes.
- Season your chowder with salt and pepper according to your taste, then serve it warm and enjoy!
