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Serving: This chowder pairs beautifully with crusty bread, garlic toast, or a simple green salad. For an extra touch, sprinkle some grated cheese (cheddar works well) on top before serving.
Storing: Allow the chowder to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the microwave, adding extra cream or broth if the soup thickens too much after being stored.
Variants:
Smoky Bacon Seafood Chowder: Add 4 slices of crumbled bacon to the pot during the sautéing step for an added smoky depth of flavor.
Spicy Cajun Seafood Chowder: Stir in a teaspoon of Cajun seasoning or chili flakes to give the chowder a delightful spicy kick.
Vegetarian Chowder: Swap the seafood for extra vegetables like mushrooms, zucchini, and bell peppers to create a plant-based version of the chowder. Use vegetable broth instead of seafood broth for a lighter option.
FAQ:
Can I use frozen seafood? Yes! Frozen seafood works perfectly in this chowder. Just be sure to thaw it before adding it to the pot.
What can I use instead of heavy cream? If you're looking for a lighter option, you can substitute the heavy cream with half-and-half or a combination of milk and a little butter for richness.
Can I make this chowder ahead of time? Yes, this chowder can be made a day ahead. In fact, letting it sit overnight allows the flavors to deepen. Just store it in an airtight container in the fridge and reheat gently.
What other seafood can I use? Feel free to use any type of seafood you prefer, such as lobster, crab, or mussels. Each will bring a unique flavor to the chowder.
How can I make the chowder thicker? If you prefer a thicker consistency, you can mash some of the potatoes before adding the seafood or use a cornstarch slurry to thicken the soup.
Enjoy a bowl of this Creamy Seafood Chowder and savor the cozy flavors of the sea!
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