Ina Garten Fish Chowder Recipe

Ina Garten Fish Chowder is made with shrimp, scallops, monkfish, crabmeat, carrots, onions, celery, potatoes, corn, and a homemade seafood stock. This creamy Fish Chowder recipe creates a comforting dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.

💛 Why You’ll Love This Fish Chowder Recipe:

• Rich, Homemade Flavor: The homemade seafood stock brings deep, rich flavors that you can’t get from store-bought broth.
• Fresh and Healthy Ingredients: The recipe uses fresh seafood and a variety of vegetables, making it a wholesome and nutritious meal.
• Creamy and Comforting: The optional heavy cream adds a luxurious creaminess that makes this chowder extra comforting and satisfying.
• Easy to Customize: You can easily adjust the recipe to suit your taste by adding more of your favorite seafood or vegetables.

Ina Garten Fish Chowder Ingredients

For The Chowder:

• 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
• 1/2 pound scallops
• 1/2 pound monkfish
• 1/2 pound fresh lump crabmeat, picked over to remove shells
• 1/4 pound unsalted butter
• 1 cup peeled and medium-diced carrots (about 4 medium carrots)
• 1/2 cup medium-diced yellow onion (about 1 medium onion)
• 1 cup medium-diced celery (about 3 stalks)
• 1 cup medium-diced small white or red potatoes (about 2 small potatoes)
• 1/2 cup corn kernels, fresh or frozen
• 1/4 cup all-purpose flour
• 1 recipe Seafood Stock (recipe follows)
• 1 1/2 tablespoons heavy cream (optional)
• 2 tablespoons minced parsley
• Salt and freshly ground black pepper to taste

For The Seafood Stock:

• 2 tablespoons good olive oil
• Shells from 1 pound large shrimp
• 2 cups chopped yellow onions (about 2 medium onions)
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 1/2 cup good white wine
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 10 sprigs fresh thyme, including stems

How To Make Ina Garten Fish Chowder

1. Prepare the Seafood Stock: Warm the olive oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery, and sauté for 15 minutes, or until lightly browned. Add the garlic and cook for 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If needed, add water or wine to make up the difference.
2. Prepare the Seafood: Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.
3. Sauté the Vegetables: In a heavy-bottomed pot, melt the butter over medium-low heat. Add the carrots, onions, celery, potatoes, and corn, and sauté for 15 minutes, or until the potatoes are barely cooked, stirring occasionally.
4. Create the Roux: Add the flour, reduce the heat to low, and cook, stirring often, for 3 minutes to form a roux.
5. Add the Seafood Stock: Add the Seafood Stock and bring to a boil.
6. Cook the Seafood: Add the seafood, reduce the heat, and simmer uncovered for 7 to 10 minutes, until the fish is just cooked.
7. Finish the Chowder: Add the heavy cream, if desired, and the parsley. Season with salt and freshly ground black pepper to taste, and serve.

Recipe Tips

• Use Fresh Seafood: Fresh shrimp, scallops, monkfish, and crabmeat taste best. Try to buy them on the same day you cook.
• Make the Stock First: Make the seafood stock before you start the chowder. Cook the shrimp shells and veggies well to get the best flavor.
• Cut Veggies Evenly: Chop all the veggies to the same size. This way, they cook evenly, and you get a nice mix of flavors in every spoonful.
• Cook Seafood Just Right: Put the seafood in at the end and cook just until done. Cooking too long can make it tough.

What To Serve With Fish Chowder?

Fish Chowder goes well with crusty bread, a green salad, garlic bread, or roasted vegetables. It can also be served with coleslaw, oyster crackers, a light pasta salad, or steamed asparagus for a tasty meal.

How To Store Leftovers Fish Chowder?

• Refrigerate: Store the chowder in an airtight container in the refrigerator for up to 3 days.
• Freeze: Place the chowder in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Leftovers Fish Chowder?

• In The Oven: Preheat the oven to 350°F (175°C). Transfer the chowder to an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until hot.
• In The Microwave: Place a portion of the chowder in a microwave-safe bowl. Cover and heat on medium power for 2-3 minutes, stirring halfway through.
• On The Stove: Pour the chowder into a pot and heat over low-medium heat, stirring occasionally, until warmed through.

FAQs

Ina Garten Fish Chowder Nutrition Facts

• Calories 273
• Total Fat 15g
• Saturated Fat 9.1g
• Cholesterol 90mg
• Sodium 339mg
• Potassium 622mg
• Total Carbohydrate 15g
• Dietary Fiber 2g
• Sugar 2.2g
• Protein 20g

Try More Ina Garten Recipes:

• Ina Garten Lobster Bisque Recipe
• Ina Garten Mexican Chicken Soup
• Ina Garten Beef Vegetable Soup
• Ina Garten Cauliflower Soup