Seafood Chowder Calories

Make seafood chowder by softening onion and other vegetables, adding broth and a thickener, then stirring in the seafood near the end. Add cream or milk if desired, and cook only until the seafood is just done to keep it tender.

Yes, frozen seafood works well in seafood chowder. Thaw it in the refrigerator and drain it before adding it to the pot; excess thawing liquid can dilute the broth. Add the seafood near the end so it does not overcook.

Seafood in chowder is usually tough because it has been cooked for too long. Prepare the vegetables and broth first, then add the seafood toward the end and stop cooking as soon as it is done.

Seafood chowder can be frozen, but cream-based versions may separate or turn grainy when thawed. For better texture, freeze the chowder before adding dairy, then stir in the cream while reheating; cool and store it promptly.

Seafood chowder is usually a thick, chunky soup with pieces of seafood and often vegetables or potatoes. Seafood bisque is generally smoother and more finely blended, with a rich seafood-based texture.

Serve seafood chowder with crusty bread, oyster crackers or a crisp green salad. Since the soup is often rich, a simple side with fresh, sharp flavors balances it without competing with the seafood.

Seafood chowder keeps in the refrigerator for about one to two days when cooled promptly and stored in a covered container. Refrigerate it within two hours of cooking, and discard it if it has been left out longer.

Thicken seafood chowder with a flour-based roux, mashed potato or a little cornstarch slurry. Stir the thickener into the broth gradually and let it cook before adjusting; this helps prevent lumps and keeps the seafood from being overcooked.

Seafood chowder can provide protein from its seafood, but cream, butter and added salt can make some recipes richer. Use less cream and build flavor with vegetables and herbs for a lighter version; anyone with a seafood allergy should avoid it.