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Best-Ever Easy Seafood Chowder Recipe: Comfort in a Bowl!
Hello there friends! Today, I've got a simple and delicious dish for you—a Creamy and Delicious Easy Seafood Chowder Recipe. This chowder is incredibly flavorful and will satisfy your cravings for a comforting chowder. With a combination of fresh seafood, a velvety broth, and a hint of aromatic herbs, it's a bowl of pure coastal bliss. So, put on your aprons, and let's dive into this Easy Seafood Chowder that will leave you wanting more!
Recipe Video
Recipe Ingredients
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Onion, diced
- ¼ cup Shallots, chopped
- 1 cup small Fennel or Celery, diced into small dice
- 1 Green Bell Pepper, small dice
- 1 Red, Yellow or Orange Bell Pepper, small dice
- 1/4 teaspoon dried Red Chili Flakes
- 2 large Yukon Gold, cut into small cubes
- 2 tablespoons Garlic, minced
- 10 cups Vegetable, Chicken or Seafood Stock
- ½ pound Shrimp peeled and de-veined, cut into ¼ inch piece
- ½ pound Sea Scallops, cut into ¼ inch piece
- 1 pound Snapper, Grouper (or whatever FIRM white fish are fresh at your market), cut into ¼ inch piece
- Salt and Pepper to taste
- 1 cups Tomatoes peeled, seeded and cubed
- ¼ cup Basil leaves, freshly chopped
- ¾ cup or more of Heavy Whipping Cream
- 1 or 2 tablespoons Ricard, Pernod, Anisette or Ouzo liquor (optional)
- 2/3 tablespoons or whatever you need to get to the right consistency Cornstarch diluted in water
Recipe Instructions
- Heat the olive oil, when hot add the onion, cook for a couple minutes until translucent. Add the shallots and sauté for a couple minutes.
- Add fennel, bell pepper, potatoes, chili flakes and cook for 5 minutes. Add the garlic, and basil when fragrant, add the stock, bring to a boil and let reduce at low heat for 45 minutes to cook the vegetables.
- When the vegetables start to get soft, add the shrimps, scallops, and all your fish. Cook for 10 to 15 more minutes and adjust the seasoning with black pepper and salt as needed.
- Add the tomatoes, cream, bring to boil again and adjust salt and pepper and adjust the consistency to your liking with the corn starch.Add the liquor of you have it.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Fantastic. Saw the recipe today and tried it. Had to make a few substitutions and left out fennel and Pernod because I didn’t have them. It came out great. Even my girlfriend who does not like seafood, loves it. I am already planning to make it again and will try with the missing ingredients. It makes a lot of soup so we will have it again tomorrow. Thank you for the recipe.
Trying this tonight. Love your show and I’ve become a much better cook as a result of watching. I give back by buying my olive oil and other odds and ends on your site. Thanks again!
Most excellent recipe, Chef. THANK YOU!
I saw you prepare this on UTUBE last week. I can hardly wait to eat this Friday night! Thanks so much for your recipes. We have tried quite a few, and each is better than the next! My husband and I LOVE your show!
That is a lot of soup. Can it be frozen?
Yes it can be frozen
Vow i like your seafood chowder, i am going to make it this week