Elegant Seafood Chowder Recipe

Name: Elegant Seafood Chowder
Prep time: 1440 min
Cook time: 1530 min
Total time: 2970 min
Yield: Serves 1 or more
Ingredients: 4 tablespoons butter; 1 large onion, chopped; 4 cloves garlic, minced; 4 slices bacon, diced; Chicken Broth; White Wine; Dry Sherry; Plum Tomatoes; Jalapenos; Fresh Basil; Fresh Thyme; Cumin; Sugar; Fresh dill, for garnish; Salt; Cayenne; 1 bay leaf; Red Snapper; Fish Fillets; 1 medium zucchini; 1 pound mussels, scrubbed; 1 pound clams, scrubbed; 1 pound shrimp, peeled and deveined; Fresh Dill

Indulge in this luxurious seafood chowder, inspired by a Chatelaine original recipe and elevated with an abundance of fresh clams and mussels! This rich and flavorful chowder boasts tender snapper, succulent shrimp, and vibrant vegetables, creating a symphony of taste. The overnight chill enhances the flavors, resulting in an unforgettable culinary experience. Prepare to impress!

Prep Time 1440 mins

Cook Time 1530 mins

Calories 494.9 kcal

Protein 129g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Elegant Seafood Chowder

4 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
4 slices bacon, diced
Chicken Broth
White Wine
Dry Sherry
Plum Tomatoes
Jalapenos
Fresh Basil
Fresh Thyme
Cumin
Sugar
Fresh dill, for garnish
Salt
Cayenne
1 bay leaf
Red Snapper
Fish Fillets
1 medium zucchini
1 pound mussels, scrubbed
1 pound clams, scrubbed
1 pound shrimp, peeled and deveined
Fresh Dill

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How to Make Elegant Seafood Chowder

Melt 4 tablespoons of butter in a large (6-quart) saucepan over medium-high heat.
Add 1 large onion, chopped, 4 cloves garlic, minced, and 4 slices bacon, diced. Cook for 5 minutes, stirring frequently, until bacon is crisp.
Add 6 cups fish broth, 1/2 cup dry white wine, 1/4 cup dry sherry, 1 (28-ounce) can crushed tomatoes, 1-2 small hot chili peppers, finely chopped (adjust to taste), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf.
Bring to a boil, stirring frequently, and break up the tomatoes.
Place 1 (1-1.5 pound) whole snapper on top.
Cover, reduce heat to low, and simmer for 45 minutes. Stir occasionally, being careful not to break up the fish.
Remove from heat and let cool slightly.
Refrigerate for 24 hours (overnight).
Remove snapper and bay leaf from the chowder. Discard the bay leaf and carefully remove the snapper head, bones, and skin.
Flake the snapper fillets into 1-inch pieces.
Return the flaked snapper to the chowder.
Cut 1 medium zucchini into bite-sized pieces.
Place the chowder over medium heat. Stir frequently until piping hot.
Add the zucchini pieces and 1 pound of shrimp, peeled and deveined.
Stir in 1 pound of scrubbed mussels and 1 pound of scrubbed clams.
Cover and reduce heat to medium-low. Simmer for 5-7 minutes, or until the clams and mussels open.
Discard any clams or mussels that have not opened.
Ladle into bowls and garnish with fresh dill.
Serve immediately and enjoy!