Seafood Chowder

Preparation

1. Step 1

   Melt 1 Tbsp. unsalted butter in a Dutch oven or other large heavy pot over medium heat. Cook 1 large onion, finely chopped, and 1 celery stalk, finely chopped, stirring often, until translucent, about 5 minutes. Mix in 1 Tbsp. Old Bay seasoning and 1 tsp. freshly ground black pepper; cook, stirring, 30 seconds. Add 1 Tbsp. dry sherry or mirin; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes.

   Step 2

   Add 2 cups fish or seafood stock or broth and remaining 2 cups clam juice; bring to a boil over high heat. Add 1 lb. potatoes (any kind), peeled, cut into ½" pieces, and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add 1¼ lb. mixed white fish (such as swordfish, sea bass, and/or halibut) and shellfish (such as lump crab meat, scallops and/or peeled, deveined shrimp), cut into ½" pieces, and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in 8 oz. cooked lobster meat, cut into cubes (if using).

   Step 3

   While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in 1 Tbsp. all-purpose flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in ½ cup half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.

   Step 4

   Stir half-and-half mixture into chowder; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.
   
   Editor’s note: This seafood chowder recipe was first printed in our May 2020 issue. Head this way for more of our best soup recipes →