It’s always clam chowder this or Manhattan clam chowder that… well, what if I don’t like clams? There, I admit it. I am a chef who doesn’t like clams. They aren’t absolutely repulsive to me, just always slightly disturbing. Whenever I’m having cioppino, I eat around them and go for the mussels instead. So when it comes to clam chowder, you won’t really see me making it unless a client is forcing me to. Instead, I greatly prefer seafood chowder!
It’s basically clam chowder, just with delicious, flaky white fish instead! Which, in my opinion, beats out clams any day. And it’s pretty versatile. Frankly, any white fish works in this chowder. From sea bass to cod to halibut, it’s all delicious in this soup.
I first started loving chowder when I was in charge of making stocks and broths at an old job. When winter came around, we had a chowder on the menu that I got to make a delicious seafood stock for. I never thought of myself as a chowder fan until then, but once I was making the stocks and tasting the chowder for weeks on end, I became obsessed. Now I make my own version at home, and it’s the classic, creamy, comforting chowder that’s perfect for this time of year.
Key Ingredients & Substitutions:
- Butter – The rich base for building the chowder and roux. Vegan butter works as a dairy free swap.
- Onion and Celery – These are the vegetable base for this soup. Shallots and fennel are great substitutes.
- Gluten Free 1-1 Flour – This is what thickens the chowder and makes the roux. Bob’s Red Mill 1-1 is a my choice here. Use all purpose flour if you aren’t gluten free.
- Thyme and Bay Leaf – Adds subtle earthy depth and complexity to the broth. You can also use rosemary or sage.
- Dry White Wine – Deglazes the pot and adds brightness. Extra seafood stock can substitute if you prefer no alcohol.
- Seafood Stock – Forms the flavorful base of the chowder. Clam juice or fish stock are great swaps.
- Waxy Potatoes – Hold their shape while simmering and add heartiness. Yukon gold potatoes are a great substitute.
- Heavy Cream – Makes the chowder silky and rich. Full fat coconut cream works as a dairy free swap.
- Cod – The star of the chowder. But honestly you can use any white fish such has halibut, sea bass, etc.
Seafood Chowder
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4-6
Ingredients:
- 1 lb cod, cut into 2 inch cubes
- salt and pepper to taste
- 6 Tbsp butter
- 1 onion, diced
- 2 celery ribs, diced
- 8 garlic cloves, minced
- 1/4 cup gluten free flour
- 1 cup white wine
- 5 sprigs thyme
- 1 bay leaf
- 4 cups seafood stock
- 2 cups diced potatoes, waxy red or round
- 1 cup heavy cream
- 1 tsp Worcestershire
- 2 tsp hot sauce
- 1/2 lemon juiced
- Parsley garnish
Preparation:
STEP 1.
Season the cod with salt and pepper to taste and set aside.
STEP 2.
Heat a pot over medium heat and add butter. Once the butter is bubbling and melted, stir in the onion and celery. Saute and season with salt and pepper as you go, cooking until translucent. Roughly 8-10 minutes. Once cooked, stir in the garlic and saute for 2 minutes. From there, sprinkle in the flour to coat the vegetables and stir for another 2 minutes.
STEP 3.
Stir in the white wine and bring it up to a simmer. Stir continuously to prevent the flour from clumping up. Saute for 2 minutes to cook out the alcohol.
STEP 4.
From there, stir in the thyme, bay leaf, seafood stock and waxy potatoes. Season the liquid with salt and pepper to taste and bring it up to a low simmer. Top with a lid and cook on low for 15 minutes, to develop flavor and cook the potatoes through.
STEP 5.
Once the potatoes are fork tender, stir in the heavy cream. Bring it up to a low simmer and season with more salt as needed. Stir in the cod and simmer on low for 2-4 minutes, until the cod is flakey and cooked through.
STEP 6.
Finally, turn off the heat and stir in the Worcestershire, hot sauce and lemon juice. Taste for seasoning and adjust as needed. Remove the thyme and bay leaf.
STEP 7.
Serve topped with parsley and more hot sauce, enjoy!
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