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, making it the perfect meal for a cozy night in. Pair this chowder with a hot roll or a piece of crusty bread to soak up all of the creamy goodness.
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.
Unlike red meat, fish is lean, healthy and loaded with vitamins and minerals. Add some minerals and omega-3 fatty acids to your diet by cooking up a steaming pot of this rich, savory chowder.
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.
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. They are sturdy and can hold up in soups well!
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Electric Skillet Seafood Chowder
- 1 tbsp. canola oil
- 1 large yellow onion - chopped
- ¼ lb. bacon - chopped
- 1 tbsp. cornstarch
- 4 cups seafood stock
- 1 cup Yukon Gold (yellow) potatoes - cubed
- ¼ tsp. cayenne pepper - optional
- Salt and pepper - to taste
- 2 cups fish of your choice - (white fish, salmon, haddock) cubed
- 8 shrimp - cleaned and peeled
- 1 cup small scallops
- 8 mussels - cooked
- ¼ cup heavy cream
- Small bunch parsley - chopped
- 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!
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Electric Skillet Lemon Pepper Chicken Wings
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.