Bring a taste of New England seafood to your dinner table tonight with this electric skillet seafood chowder. This chowder is loaded with fresh seafood, chopped vegetables, savory spices and a rich seafood broth that ties all the flavors together.
The chowder is thick and creamy, while the seafood is light and refreshing (much like my grilled halibut), making it the perfect meal for a cozy night in. Pair this chowder with a hot roll, toast points or a piece of crusty bread to soak up all of the creamy goodness.
I also have this Tom Yum seafood soup I think you'll love.
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Ingredients
- canola oil
- yellow onion
- raw bacon
- cornstarch
- seafood stock
- Yukon Gold (yellow) potatoes
- cayenne pepper - optional
- fish of your choice - white fish, salmon, haddock etc.
- shrimp
- small scallops
- mussels - cooked
- heavy cream
The key to making good chowder is using fresh, locally sourced ingredients whenever possible. If you live by the coast, this is the perfect opportunity to stop by the local fish market and stock up on fresh fish that was caught directly from the ocean.
And if you don't live on the coast, you can still buy fresh fish at the local grocery store. Try to avoid the canned varieties--they might be conveniently pre-cubed, but they're usually loaded with sodium.
When you start cooking with fresh fish, you'll be able to tell the difference in flavor and texture. Plus, you can add a new and impressive skill to your cooking repertoire.
How to Make it
- Cook onion and bacon. Heat the canola oil in the electric skillet at 350°F. Add the onion and bacon. Cook for 5-8 mins, until the onion is softened and the bacon is cooked. Stir in the cornstarch and cook for 2 more minutes.
- Add stock. Add the seafood stock and bring it up to a gentle simmer. Add the potatoes. Cover and lower the heat to 200°F or ‘simmer’ if your electric skillet dial has that option. Simmer for 10-12 minutes, until the potatoes are soft. Add the cayenne pepper, salt and pepper, to taste.
- Add seafood. Add the fish, shrimp, scallops and mussels to the electric skillet. Gently simmer for 4 minutes, (until fish is cooked). Add the cream and simmer for 1 more minute.
- Serve. Season again, if needed. Sprinkle with the chopped parsley. Serve!
🍲You might also enjoy my creamy kimchi chowder.
Serving Suggestions
Like most soups, chowder pairs well with a thick bread. For a restaurant-quality touch, try serving this chowder in homemade bread bowls. The chowder will soak into the bread, making it even more moist and delicious.
You can also prepare a small side sandwich or bake some homemade soft, buttery rolls. Either way, you need a thick bread that can soak up all the delicious chowder. A limp slice of white bread won't do the trick--this dish was made for thick breads that complement the heartiness of the chowder.
If you’d prefer to top your soup with a crunchy carb, go for oyster crackers or some frizzled leeks. They are sturdy and can hold up in soups well!
Storage & Reheating
- Fridge Storage: Store in the refrigerator, covered, for up to 4 days.
- Freezer Storage: Freeze in an airtight container for up to 4 to 6 months for best quality. Thaw in the refrigerator. The texture of the potatoes may alter slightly.
- Reheating: Reheat in the electric skillet over medium heat (300°F).
If you enjoyed this seafood chowder recipe, please comment and share!
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📋Recipe
Electric Skillet Seafood Chowder
Ingredients
- 1 tablespoon canola oil
- 1 large yellow onion - chopped
- ¼ pound raw bacon - chopped
- 1 tablespoon cornstarch
- 4 cups seafood stock
- 1 cup Yukon Gold (yellow) potatoes - cubed
- ¼ teaspoon cayenne pepper - optional
- 2 cups fish of your choice - cubed--such as white fish, salmon, haddock etc.
- 8 shrimp - cleaned and peeled
- 1 cup small scallops
- 8 mussels - cooked
- ¼ cup heavy cream
- small bunch parsley - chopped
- salt and pepper - to taste
Instructions
- Heat the canola oil in the electric skillet at 350°F. Add the onion and bacon. Cook for 5-8 mins, until the onion is softened and the bacon is cooked.
- Stir in the cornstarch and cook for 2 more minutes.
- Add the seafood stock and bring it up to a gentle simmer. Add the potatoes. Cover and lower the heat to 200°F or ‘simmer’ if your electric skillet dial has that option. Simmer for 10-12 minutes, until the potatoes are soft.
- Add the cayenne pepper, salt and pepper, to taste.
- Add the fish, shrimp, scallops and mussels to the electric skillet. Gently simmer for 4 minutes, (until fish is cooked). Add the cream and simmer for 1 more minute.
- Season again, if needed. Sprinkle with the chopped parsley. Serve!
Equipment
Notes
- Fridge Storage: Store in the refrigerator, covered, for up to 4 days.
- Reheat: Reheat in the electric skillet over medium heat (300°F).
- Freezer Storage: Freeze in an airtight container for up to 4 to 6 months for best quality. Thaw in the refrigerator.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Jack Johnson says
Kudos to the author. The post has everything on seafood chowder from required ingredients to cooking machinery to preparation instructions. Being in the restaurant industry for years, I know restaurants keep certain ingredients secret to represent their uniqueness.