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Simple Seafood Chowder Recipe with Corn
This flavorful chowder recipe combines crab, clams, calamari, scallops, and shrimp with mushrooms soup, milk, cream cheese, and vegetables for a rich and hearty flavor. Parsley, garlic and cayenne pepper are used to add even more taste, and this wonderful chowder is easy to make and enjoyable to eat. You can use low fat cream cheese, milk and soup if you are watching your waistline, or just use regular ones if not.
If you prefer a stronger fishy flavor, use clam juice instead of the liquid from the corn kernels can. Also, you can use different seafood if you like. Some people like to use only thawed shrimp in this recipe instead of the other kinds of seafood, but you could also use chopped fish filets such as cod, tilapia, basa, or haddock. Use your imagination and see what kinds of mouthwatering results you get.
There are different recipes for chowder but seafood and corn chowder is a very popular variety and this thick, warming treat is sure to thrill your family. Homemade chowder is something special and the following recipe is simple enough for beginners in the kitchen but impressive enough to serve to dinner guests.
How to Make Seafood Chowder
Ingredients -
26 oz can cream of mushroom soup
1 ½ cups milk
1 cup sliced carrots
1 cup chopped green onions
8 oz cream cheese
1 teaspoon dried parsley
1 ½ cups chopped potatoes
15 ¼ oz can corn kernels, not drained
2 minced garlic cloves
6 ½ oz can chopped clams
½ lb crabmeat
½ lb calamari tubes
½ lb shrimp
½ lb bay scallops
½ teaspoon cayenne pepper
½ teaspoon black pepper
8 fresh thyme sprigs, for garnish
Preparation:
Add the cream cheese, garlic and ½ cup of the milk to a big pot.
Warm this mixture up over a low heat, stirring often.
Add the green onions, potatoes, soup, carrots, parsley, the rest of the milk, and the can of corn with the liquid.
Season with cayenne pepper and black pepper and simmer gently for 25 minutes without boiling.
Stir in the seafood and cook for 10 minutes or until the seafood is cooked.
Garnish with fresh thyme sprigs.
(Serves 8)
Wine Suggestion:
Which Wine to Serve with Seafood Chowder Recipe
The grassy, herby notes of a Sauvignon Blanc would provide a nice contrast with the soup, cutting through the creaminess yet complementing the flavor. Alternatively you might like to serve a Viognier; its vanilla, peach, honey and honeysuckle flavors would provide a softer alternative to the Sauvignon Blanc. Some people choose Sauvignon Blanc with any creamy seafood dish by default and it is a good match, but Viognier is also very good. California Viognier tends to offer richer fruit and honeysuckle flavors than the French version because the climate is warmer and the grapes ripen faster.
How to Make Seafood Chowder
Photo Description:
This wonderful creamy concoction combines all your favorite seafood with a rich, decadent and totally luxurious creamy sauce. You can see from the photo how delicious this seafood chowder recipe looks and you would not be wrong because the flavor is amazing. Whether you switch some of the seafood in the recipe for your own favorites, or stick with our suggestions, this dish is sure to bring a smile to everyone's face. Do not be surprised if your friends beg you for the recipe for this amazing seafood chowder because it really is something special.
Different Types of California Sauvignon Blanc
Maybe you are wondering whether to serve a Sauvignon Blanc with your seafood chowder, since this type of wine is renowned with seafood dishes, or perhaps you want more information about this varietal. Either way, Sauvignon Blanc is one of the most delicious white wines and if you enjoy California wine you are sure to enjoy this exotic one. Sauvignon Blanc is a dry white wine which is often described as being grassy, herbal, or smoky, and having melon, apple, grapefruit, or mineral flavors.
A lot of people assume that all Sauvignon Blanc varieties are very similar - dry, grassy and pale yellow in color but the flavors and colors change a lot from wine to wine, so if you like this type of wine it might interest you to sample a few different kinds. You might be surprised to discover the diversity of Sauvignon Blanc wines. If you thought that all Sauvignon Blancs were bone dry, you might like to try a fruity or spicy kind. Some people like all Sauvignon Blanc types and others have a definite favorite.
Some Sauvignon Blancs are very oaky but other producers have abandoned this approach and instead choose to add Viognier or Semillon to their wines to increase the richness and complexity. The two main types of Sauvignon Blanc are those made in steel and those made in wooden barrels. As you can imagine, a Sauvignon Blanc fermented in stainless steel will have a very different flavor from one fermented in a wooden barrel.
Grassy, Fruity, Oaky or Spicy
Sauvignon Blanc, which is sometimes labeled Fume Blanc, is often grassy and herbaceous. Most Sauvignon Blancs fermented in a cool climate will have these characteristics. Other Sauvignon Blancs will be fruity instead of grassy. Adding Semillon adds roundness and texture to the wine.
A third type of Sauvignon Blanc is the oaky kind and these usually include Semillon grapes. The grapes will be harvested when they are very ripe, to maximize the fruitiness. A fourth variety of Sauvignon Blanc is the spicy style. You might be reminded of cloves, cinnamon, anise or while pepper when tasting a spicy Sauvignon Blanc.
Matching Your Wine with Your Seafood Chowder Recipe
Because there are so many different types of Sauvignon Blanc, you might like to ask advice from your local wine merchant before making your seafood chowder recipes, because you will want to serve the right type of Sauvignon Blanc with it. Learning how to make seafood chowder is the easy part but discovering which wine you prefer to serve alongside it might take longer and you might have to sample a few different types of Sauvignon Blanc before you find the perfect match for your seafood chowder recipe.
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