Creamy Italian Seafood Chowder

Creamy Italian Seafood Chowder is a very special soup made with fresh haddock, shrimp, scallops, clams, and crab meat, plus tender chunks of potatoes and tomatoes.

What is Creamy Italian Seafood Chowder?

If you are a seafood lover – this Creamy Italian Seafood Chowder is for you!

Sometimes called an Italian “white” seafood chowder – a delicious variety of seafood and vegetables are suspended in a cream-based broth that really allows the flavors of the seafood to shine through. (You can also make a “red” seafood chowder with a tomato-based broth.)

Some Italian families serve this seafood chowder on Christmas Eve for the traditional Feast of Seven Fishes, but we love it anytime of the year – especially with fresh-caught seafood in the summer.

• It’s chock full of a variety of fresh seafood – and you can vary it depending on the catch of the day, or to suit your family’s tastes.
• This chowder is hearty and delicious, and it makes for a very satisfying meal.
• You can prepare it ahead of time (but be sure to read our tips below in the Frequently Asked Question to avoid overcooking the seafood if you make it ahead).

• Salt Pork and Bacon – These two ingredients are an easy way to add delicious flavor to any soup or chowder – the rendered fat is used to sauté vegetables, so you won’t need to add other fats. While we use both salt pork and bacon, you could easily just use all of one or the other – the salt pork adds a nice salty flavor, while the bacon adds a smokey taste.
• Seafood – Buy a total of four pounds of seafood. We made our chowder with fresh haddock, chopped fresh clams, shell-on shrimp (frozen shrimp is fine), fresh scallops, and crab meat. You can substitute any of these varieties of seafood, or use all of one or the other, just as long as the total weight equals four pounds.
• Clam juice – Look for bottled clam juice at the supermarket – sometimes sold near the seafood counter. Other times, you can find it near the soup aisle.
• Dairy – Heavy cream makes up the broth, along with the clam juice and a broth from the shrimp shells. Unsalted butter smooths things out and adds more flavor. You could lighten this soup up a bit with light cream or half and half – but it won’t be quite the same.
• Tomato – Buy canned whole and peeled San Marzano tomatoes. You’ll break up the tomato pieces into the soup and reduce the juices to create a serving sauce that garnishes each portion.
• Other Vegetables – Peeled and diced russet potatoes are the best for this seafood chowder, plus diced onion and celery, and minced garlic.
• Herbs and spices – You’ll use a variety of herbs and spices including bay leaves, fresh basil, fresh mint, dried oregano, kosher salt, black pepper, and fresh thyme.
• Olive Oil
• All-Purpose Flour
• Oyster Crackers – For serving, if desired

1. Separate tomatoes from their juice. Cut tomatoes into large pieces and set aside.
2. Place tomato juice in a saucepan. Add olive oil, herbs, and spices. Reduce this mixture for an hour while you prepare the rest of the chowder.
3. Peel the shrimp and place just the shells into a sauce pan with three cups of water. Simmer until one cup of liquid left. Discard shells and reserve liquid.
4. Sauté salt pork and bacon in Dutch oven then add onions, celery and garlic along with half the potatoes. Cook until celery and onions are tender.
5. Add butter and flour and cook for 2-3 minutes.
6. Add clam juice, rest of potatoes, reserved shrimp broth, thyme, pepper and chopped clams and bring to a simmer. Cook until potatoes are tender.
7. Add haddock, shrimp, scallops, and crab and cook just until the seafood is cooked. (Usually by the time the pot is heated back up, the seafood is done – avoid overcooking!)
8. Add heavy cream, stir, and season with more salt and pepper if needed.
9. Add pieces of the canned tomato.
10. Serve with a dollop of the reduced tomato sauce on top and oyster crackers.

• Can I make Italian Seafood Chowder ahead of time?  Yes, but chill the chowder quickly after cooking to avoid overcooking. And, reheat to hot but not boiling.
• How do I store leftovers?   Store covered and refrigerated for up to two days.
• How do I reheat leftovers? Heat slowly in a pan on the stove, stirring frequently, but do not boil.
• Can I freeze?  We don’t recommend it – the potatoes will get mushy.  

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