“This is the best chowder you’ve ever made.” This, from my husband after having a couple of bowls of this chowder. I couldn’t believe it. My husband turns his nose up at soups most of the time, but he justified loving this chowder because “it’s thicker than soup – it’s more like a meal. This is something I’m sure I’ll be asking you to make more often.” When he gives me feedback like this, I know I’ve come up with a good recipe.
I grew up making chowders with my mom in her kitchen. Clam chowder was always one of my favourites. If you’d rather have clam chowder, just swap the seafood in this chowder recipe for more clams. If you’d like lobster chowder, swap all of the seafood for lobster – fresh or frozen canned will work great. If you don’t have corn, that’s OK – you don’t have to add it, although it really is one of my favourite things in this chowder – it adds a great complimentary sweetness and crunch.
This is a great seafood chowder to make for company, or even to have something to dig into when you’re tired of Christmas turkey and cookies. It comes together quickly and easily, and is really flexible. While it is a bit indulgent, you won’t be disappointed in the flavour – it gives you great bang for your calorie buck. Serve some fresh biscuits or rolls with this chowder, and you have a real Maritime meal.
I hope you enjoy it as much as we did. I’m craving it again right now.
[Recipe] Maritime Seafood Chowder
Makes about 10 cups
3 cups potatoes, peeled, diced, and cooked
2 Tbsp butter
1 1/2 cups onions, peeled and diced
1 Tbsp dried dill
1 tsp celery seed (or 1/2 cup chopped celery)
1/2 tsp Old Bay seasoning
1/2 tsp pepper
1/2 tsp salt
1/2 cup sour cream
2 cups coffee cream (18% cream) – a lighter cream or whole milk will work well too
1 can evaporated milk
1 can whole clams
3 – 4 cups seafood mix or lobster or some combination of fish and seafood (canned frozen lobster can also be used)
1 can corn
Cut the potatoes into chunks and boil until tender, about 10 minutes.
In a large saucepan over medium heat sauté onions in butter until transparent.
Stir in the dill, celery seed, salt, and pepper.
Add the potatoes, canned clams (including juice), and the seafood mix to the pot.
Add the canned milk, coffee cream.
Blend in the sour cream, and add the canned corn to the chowder.
Heat over medium-low heat (do not boil) until the seafood is cooked and warmed through.