Well, if y’all wanna make a spicy seafood chowder, lemme tell ya, it’s a big ol’ pot of flavor that’ll warm ya right up, specially when ya got that chill in the air. Now this chowder here, it’s thick, creamy, and got that good ol’ kick of spice that makes it special. Ain’t nothin’ fancy in it, just plain ol’ good ingredients ya can find easily, and when you put ‘em all together, whew, it’s tasty, lemme tell ya.
So first off, gather up all yer stuff. This chowder here takes some seafood – shrimp, scallops, crab meat if ya got it, maybe some clams or even calamari if ya feelin’ extra fancy. But don’t worry none if you ain’t got all that. Any seafood mix ya got on hand will work. What makes it good is that spicy kick with a nice creamy broth to balance it out. Now let me walk ya through it, step by step.
- Ingredients:
- 1 lb of mixed seafood (shrimp, crab, scallops, clams – any mix works)
- 2 cups potatoes, peeled and diced up
- 1 can of undrained corn
- 1 cup of carrots, chopped
- 1 cup of celery, chopped
- 1 cup of green onions, sliced
- 4 cups of milk (use full cream if ya can for extra thickness)
- 1 cup of heavy cream (make it rich!)
- 2 cups of fish or chicken broth
- 3 cloves of garlic, minced up fine
- 1 tsp of cayenne pepper (or more if ya like it spicy!)
- Salt and black pepper to taste
- 1/4 cup of fresh parsley, chopped
- 2 tbsp of butter
Alright, now here’s how ya put it all together:
First, get ya a big ol’ pot, heavy-bottomed if ya got one, and melt that butter over medium heat. Toss in the garlic, onions, carrots, and celery. Stir it ‘round till it’s all softened up, maybe ‘bout 5 minutes. Now add the potatoes and pour in that fish or chicken broth, whichever ya got. Let it come to a simmer and cook it slow for ‘bout 15 minutes, or till them potatoes start gettin’ soft.
Next, add in that can of corn (make sure ya don’t drain it – ya want that liquid), the milk, and heavy cream. Give it all a good stir, and sprinkle in yer cayenne pepper, salt, and black pepper to get that flavor just right. Now ya don’t wanna boil it too hard – just a gentle simmer for ‘bout 25 minutes so everything gets tender and creamy.
Now it’s time for the seafood! Toss in yer shrimp, scallops, crab, and any other seafood ya got. Let ‘em cook in that hot, creamy broth till they turn opaque and tender – that usually takes ‘bout 10 minutes, no more. Just don’t overcook it, or ya seafood will go rubbery, and no one likes that!
Once yer seafood’s cooked through, give it a taste. Adjust that salt, pepper, or cayenne if ya like it even spicier. Sprinkle fresh parsley on top for some nice color, and there ya go! Ya got yerself a big ol’ pot of spicy seafood chowder, creamy and full of all kinds of flavors that’ll keep ya comin’ back for another bowl.
Serve it up nice and hot in bowls, maybe with some crusty bread on the side if ya like. This chowder’s got everything – warmth, spice, and that good ol’ ocean taste all mixed up with the creamy potatoes and veggies. Now this one here is sure to fill ya up good and keep ya cozy!
So next time ya lookin’ for somethin’ hearty and a little fancy, this spicy seafood chowder will do ya right. Ain’t much to it, just good cookin’ with simple ingredients, and let me tell ya, it’s gonna be a hit!
Tags：[spicy seafood chowder, seafood chowder recipe, spicy chowder recipe, creamy seafood soup, homemade chowder with seafood]
