What makes this the most effective seafood chowder recipes we’ve seen? It’s extremely adaptable and produces a New England–type chowder that’s deeply flavorful but mild and decidedly not gloppy.
The recipe comes from Larsen’s Fish Market, a tiny seafood shack on Martha’s Winery. As a substitute of utilizing salt pork or bacon, the group doubles down on flavors from the ocean with clam juice, seafood or fish inventory, shellfish, and white fish. Think about the ingredient checklist normal steering, not set in stone: Whereas swordfish or sea bass is preferable, you should use haddock, cod, or no matter flaky white fish you’ve acquired readily available; in case you can’t swing lobster, go for a number of further giant shrimp, or toss in some mussels or clams. For the potatoes, any selection—together with Yukon Golds or crimson potatoes—will work properly. Don’t have half-and-half? Swap in a mix of complete milk and heavy cream in equal proportion. Out of sherry? Use mirin, dry vermouth, or a dry white wine—or a squeeze of lemon juice in case you desire an alcohol-free choice.
As a substitute of beginning this seafood soup with a roux, as is conventional, you’ll make the flour-butter-broth combination on the aspect and add it to the almost-finished pot. Stir it in step by step, simply till the broth reaches precisely the consistency you crave. Garnish the creamy seafood chowder with oyster crackers and serve with a chilly beer or glass of chilled white wine.
In search of extra seafood soup recipes? Strive a fish chowder with coconut milk, a dairy-free corn chowder with clams, or a traditional New England clam chowder.
