Craving that creamy, dreamy seafood chowder you get at your favorite seaside restaurant? Well, stop craving and start cooking! This recipe recreates the deliciousness of the 99 Restaurant's famous seafood chowder, bringing the taste of the coast right to your kitchen. It’s surprisingly easy to make, even for beginner cooks, and perfect for a cozy weeknight dinner or a weekend brunch. Get ready for a bowl of pure comfort food!
Ingredients: A Bountiful Seafood Harvest
This recipe makes about 6 generous servings. Adjust quantities as needed for your crowd.
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 6 cups fish stock (or low-sodium chicken broth)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 pound cod fillets, cut into 1-inch pieces
- 1 pound haddock fillets, cut into 1-inch pieces
- 1 cup peeled and deveined shrimp
- 1/2 cup chopped fresh parsley, for garnish
Instructions: A Step-by-Step Culinary Journey
Let's get cooking! This recipe is broken down into easy-to-follow steps.
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Sauté the Vegetables: Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Build the Flavor Base: Pour in the fish stock and diced tomatoes. Add the thyme and oregano. Season generously with salt and pepper. Bring the mixture to a simmer.
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Add Potatoes: Add the diced potatoes to the pot and simmer until tender, about 10-12 minutes.
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Introduce the Seafood: Gently stir in the cod and haddock. Continue to simmer until the fish is cooked through and flakes easily with a fork, about 5-7 minutes.
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Creamy Perfection: Stir in the heavy cream and shrimp. Cook for another 2-3 minutes, or until the shrimp is pink and cooked through. Be careful not to overcook the shrimp.
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Garnish and Serve: Remove from heat and stir in the fresh parsley. Ladle the chowder into bowls and serve immediately.
Cooking Tips for Chowder Champions
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Fresh is Best: Using fresh herbs will elevate the flavor of your chowder. If you don't have fresh parsley, you can substitute 1 tablespoon of dried parsley.
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Don't Overcook the Seafood: Overcooked seafood becomes tough and rubbery. Cook it just until it's opaque and flakes easily.
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Adjust the Thickness: If you prefer a thicker chowder, you can simmer it uncovered for a few more minutes to reduce the liquid. If you prefer a thinner chowder, add a little more fish stock.
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Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicier chowder.
Variations: Your Culinary Canvas
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Seafood Swap: Feel free to substitute your favorite seafood. Scallops, mussels, or clams would all be delicious additions.
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Vegetarian Delight: Omit the seafood and add other vegetables like corn, peas, or beans for a hearty vegetarian version. Vegetable broth can replace the fish stock.
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Creamy Choices: For a lighter chowder, use half-and-half instead of heavy cream, or even a non-dairy cream alternative.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 30-35g
- Fat: Approximately 25-30g
This easy seafood chowder recipe is sure to become a family favorite. Enjoy the deliciousness and the warmth of a homemade meal. Happy cooking!