New England Seafood Chowder Recipe

Name: New England Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup carrots, cut to match-sticks; 1 cup leek, diced; 1 cup waxy potatoes cut to match-sticks; 1 cup russet potatoes cut to 1/4 inch dice; 3/4 pound salmon filet, 1-inch pieces; 3/4 pound cod filet, 1-inch pieces; 1/2 pound shrimp, 1-inch pieces (can be whole, if small); 1/2 pound lobster meat, 1-inch pieces; 3 cups seafood stock; 2 cups whole milk; 1 cup heavy cream; 3 tablespoons fresh dill or parsley; salt and pepper to taste; olive oil

Servings: persons

1 cup carrots, cut to match-sticks
1 cup leek, diced
1 cup waxy potatoes cut to match-sticks
1 cup russet potatoes cut to 1/4 inch dice
3/4 pound salmon filet, 1-inch pieces
3/4 pound cod filet, 1-inch pieces
1/2 pound shrimp, 1-inch pieces (can be whole, if small)
1/2 pound lobster meat, 1-inch pieces
3 cups seafood stock
2 cups whole milk
1 cup heavy cream
3 tablespoons fresh dill or parsley
salt and pepper to taste
olive oil

1
In a large, heavy bottomed dutch oven, heat the olive oil until smoking. Add the leeks and saute until translucent, about 3-4 minutes. Add the carrots and saute a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 20-25 minutes, until the russet potatoes have disintegrated (this will help thicken the chowder) and the waxy potatoes and carrots are tender.
2
Add the fish and shrimp and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much - or stir gently - as if you are rough with the chowder, all the fish will fall apart. Add the lobster meat.
3
Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add salt and pepper to taste. Finally, add your dill or parsley immediately before serving.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup carrots, cut to match-sticks, 1 cup leek, diced, 1 cup waxy potatoes cut to match-sticks, 1 cup russet potatoes cut to 1/4 inch dice, and more.

Yes, New England Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions