Have a steamy cup of homemade seafood chowder when you’re craving comfort food. A thick, creamy soup is overflowing with sardines, scallops, shrimp, clams, and other seafood. Serve with some bread or buns for a simple midweek dinner.

I’ve always enjoyed seafood, especially fish. I adore soup, and seafood chowder is one of my favourites. After all, what’s not to love? It’s creamy and rich, filling enough to sate your hunger, and packed with delicious ingredients.

This article is supported by Club Des Millionaires. Indian Restaurants near me in Markham offer my personal opinions on this website.

My seafood soup contains a secret ingredient that I use called sardines. I can promise you that even while it might not be a typical addition to a recipe for seafood chowder, it is still rather excellent. Club Des Millionnaires Wild Brisling Sardines in Olive Oil works really well for me. My tasters have all enthusiastically endorsed my product.

Everything about Club Des Millionaires is fantastic. For a very long time, they have been a well-known Canadian brand. Since 1908! They provide a selection of superb hand-packed anchovies and sardines.

If you have never eaten them, try sardines! My Sardine Fried Rice is one recipe that uses the delectable Club Des Millionnaires Wild Brisling Sardines in Olive Oil.

Why You Should Try This Seafood Chowder Fish lovers will like this straightforward dish.

having a creamy basis and being rich, delicious, and

This soup is perfect for chilly days.

A secret ingredient adds a delectable smoky flavour and a natural source of omega-3 fatty acids.

Excellent handmade ingredients for a weeknight meal

A link to the whole recipe card’s printable version is located at the bottom of the post.

unsalted butter

bitter onion

new thyme and celery

To thicken the soup, I use all-purpose flour.

poultry stock

Russet potatoes are also known as oven baked potatoes.

Olive oil-based wild Brisling Sardines in a can with pepper and salt from Club Des Millionaires

You can use frozen or fresh scallops (thawed).

Cocktail shrimp: I use the liquid from a single can of cocktail shrimp.

I use one can of small clams and the juice from the can.

Whipping cream may or may not also be referred to as “heavy cream” depending on where you live. Use cream that contains a lot of milk fat.

Capers are located in the grocery store next to the pickles and olives.

If preferred, a garnish of finely chopped fresh parsley may be used.

Constructing seafood chowder

Step 1: Melt the butter in a Dutch oven over medium heat. Add the thyme, celery, onions, and additional ingredients by stirring. Until they are tender, cook the vegetables for 8 to 10 minutes.

Step 2: Pour flour into the Dutch oven and stir continuously for one minute.

Step three involves adding potatoes, chicken stock, salt, and pepper. Stir the mixture. Initially over high heat, then on medium heat, covered, until it boils. Cook for 10 minutes while occasionally stirring.

Step 4: Combine the scallops, shrimp, clams, and sardines. Cook on medium heat for a further 20 minutes with the lid off.

Step 5: Combine the whipped cream and capers. Cook for 3 to 5 minutes. Add some fresh parsley as a garnish if you like. Serve hot.

Advice & Techniques for Cooking

The clams and cocktail shrimp should not be drained. You can add the liquid to your chowder to add yet another layer of flavour.

Chop the potatoes into little (about 1/2-inch) pieces so that they will finish cooking. Try to cut them all the same size if you can.

To give your chowder more thickness, use a cornstarch slurry. 1 tablespoon of cornstarch and 2 teaspoons of water should be mixed together. After the chowder has finished cooking, add the other ingredients. Stir the chowder once it reaches the ideal consistency for you.

Required Hardware

These culinary tools can be used to prepare this meal.

Make sure the Dutch oven you use can hold all the components for this hearty seafood chowder.

Cutting board – Fortunately, not much chopping is required. There are only the sardines, potatoes, onion, and celery.

Vegetable peeler: Use a vegetable peeler to peel the potatoes before cutting them for the chowder.

measuring cups and spoons

Any type of bread is OK to serve with seafood chowder; my personal favourites are dinner rolls or sliced baguettes.

squid crackers

Try a Grilled Cheese Sandwich or Classic Sardines on Rye for a sandwich.

Try the Salmon Quinoa Salad or the Anchovy Creamy Caesar Salad when it comes to salads.

Replaces and Modifications

Salted butter or extra virgin olive oil can be used in place of unsalted butter.

Try a white onion in place of a sweet onion.

Make use of a range of seafood. Crab meat, lobster, and sea bass are a few suggestions.

Large (or little) shrimp can be used in place of cocktail shrimp.

Instead of using chicken broth, try using fish stock, seafood stock, or even vegetarian broth. I prefer chicken broth because it is widely available where I live.

If you don’t have whipping cream, you can use half & half or even milk as a substitute. The dish will still be excellent even though it won’t be as thick.

For a spicy kick, use 1/4 to 1/2 teaspoon of cayenne pepper.

If you can’t get capers, omit them from the recipe.

Use 1 teaspoon of dried thyme in its place if you don’t have any fresh thyme on hand.

Storage Instructions

Any leftover homemade seafood chowder should be stored in the refrigerator for up to three days in an airtight container. Use the microwave or the stove to reheat.

Can I freeze?

It is possible to freeze that, but I don’t think it’s a good idea. Typically, cream-based soups don’t freeze well. The formerly smooth broth will become split and grittier.

Where can I buy sardines?

Club Des Millionnaires Wild Brisling Sardines in Olive Oil are available in Canada at the following locations:

twice-baked potato casserole

Two-baked potato casserole is a superb side dish that will quickly take the spotlight. Potatoes that are velvety and deliciously loaded with quality Indian food

My love of cooking is a result of my mum. She always had a delicious dinner waiting for us when we were youngsters, regardless of how busy our schedules were. She inspired me to try new recipes in the kitchen. I can now introduce my young sons to my love of cooking.

Double Baked Potato Casserole Recipe

She cooked this twice-baked potato casserole often every week, and it was one of my favourites. Mother offered it to my sister and me every time, and we practically licked our plates clean.

The kids now like it just as much as I do since I cook it for my family. I asked the kids to help me make the meal as I mashed the potatoes and topped them with cheese and bacon. They really enjoy helping!

Creating a recipe for Double Baked Potato Casserole

This dish has many amazing qualities, not the least of which being the traditional combination of potatoes, cheese, and bacon.

Furthermore, there’s no need to “bake twice”; just combine everything and bake it in a casserole dish once. Once the potatoes have been peeled, the rest of the casserole comes together quickly.

I start by chunk-chopping the potatoes and cooking them until they are fork-tender. It takes a little bit longer, but baking them works just as well.

Add butter, sour cream, cream, cheese, and bacon to the mashed potatoes after draining the potatoes. Before putting the mixture in a baking dish, cover it with additional cheese and crumbled bacon.