Cold nights are the perfect time for a hearty meal. This seafood mix recipe is just that, ready in under an hour. You don’t even need to thaw the frozen seafood mix. Just add it to the pot with some veggies and broth.
This dish combines buttery potatoes, tender shrimp, and flaky fish in a creamy base.
This recipe is great for busy weeknights or cozy weekends. The frozen seafood mix saves you time on prep work. You’ll learn how to build layers of flavor, from sautéing aromatics to adding cream.
Plus, you’ll find tips to make the dish fit any diet. You can swap in gluten-free flour or dairy alternatives.
Why This Frozen Seafood Mix Recipe Will Become Your Go-To Comfort Food
Making a hearty seafood soup doesn’t have to take hours. This recipe uses frozen mixed seafood to make meal prep easy. It’s a family favorite for three main reasons.
The Convenience of Cooking with Frozen Mixed Seafood
Imagine cooking without scaling fish or shelling shrimp. Frozen mixed seafood is ready to go, saving you time and effort. Here’s why it’s a big deal:
- It’s always available, no matter the season
- It’s high quality but won’t break the bank
- You can use the whole package in one meal
Nutritional Benefits of Seafood Chowder
Seafood chowder is not just warm and cozy; it’s also good for you. Each bite offers:
- Lean protein for muscle health
- Omega-3s for brain and heart health
- Vitamins B12 and D for strong immunity and energy
Enjoy it with crusty bread for a meal that’s good for both body and soul.
What Makes This Recipe Special
This seafood soup recipe stands out because of its simplicity. The key is a creamy base that mixes well with frozen mixed seafood. It creates:
- A smooth texture without using heavy cream
- A perfect balance of savory broth and sweet seafood
- Seasonings you can adjust to your liking
It’s perfect for any time, whether you need a quick dinner or a cozy weekend meal. This seafood soup fits your schedule and keeps the flavors rich.
Essential Ingredients for Your Creamy Seafood Chowder
Every spoonful of your creamy seafood soup depends on the right ingredients. Start with premium frozen mixed fish blends. Look for cod, haddock, or shrimp. Choose packages under 16 ounces with no icy clumps for best texture.
Base ingredients build the foundation. Use Yukon gold potatoes for natural creaminess. Add diced onions, celery stalks, and minced garlic. For dairy, heavy cream adds richness, but you can substitute ½ cup with whole milk for a lighter option. Butter enhances flavor, and a mix of fish stock, clam juice, or white wine provides depth.
- Frozen mixed fish: Look for brands like Gorton’s or Bumble Bee with a “flash-frozen” label. Thaw in the fridge overnight before use.
- Seasonings: Bay leaves, fresh thyme, and Old Bay seasoning create savory notes. Remove bay leaves before serving.
- Extras: Chopped parsley, lemon wedges, and crusty bread elevate presentation. Add a dash of cayenne for heat.
Pro tip: Always pat fish dry before adding to the pot to avoid watery soup. Adjust seasonings to taste, but never skip the final touch of fresh herbs—they brighten the creamy seafood soup’s richness.
Step-by-Step Instructions for the Perfect Seafood Mix Recipe
Turn your frozen seafood medley into a dish fit for a restaurant. Follow these easy steps. They make sure your seafood chowder soup recipe is perfect, no matter your cooking level.
Preparing Your Frozen Seafood Medley
- Thaw seafood in cold water for 10–15 minutes (never microwave—it dries out fish).
- Pat dry with paper towels to prevent a watery soup. Discard any icy residue.
Creating the Creamy Chowder Base
- Melt 2 tbsp butter with 1 tbsp olive oil in a large pot over medium heat.
- Whisk in 3 tbsp flour until bubbly (this forms the roux base).
- Slowly pour in 2 cups milk and 2 cups seafood broth while stirring constantly.
Combining Ingredients and Cooking Times
Add diced potatoes and onions to the base. Simmer 15 minutes until tender. Stir in thawed seafood and cook uncovered for 5–7 minutes—shrimp turns pink, clams open. Overcooking = rubbery texture.
Finishing Touches for Maximum Flavor
Season with lemon juice or a dash of hot sauce to balance saltiness. Garnish with chopped parsley or crispy bacon bits. Let the soup rest 5 minutes before serving to meld flavors. Store leftovers in an airtight container up to 3 days.
Delicious Variations of Your Seafood Chowder Soup Recipe
Mastering the classic creamy chowder is just the start. Now, let’s explore ways to make your seafood mix recipe even better. You can add heat, try new flavors, or make it healthier. These changes turn your basic seafood soup into a favorite dish for everyone.
Spicy Cajun-Style Seafood Chowder
Want to spice up your seafood soup? Here’s how:
- Start by cooking diced andouille sausage instead of butter.
- Add 1 tsp cajun seasoning and ½ tsp cayenne with the flour.
- Simmer with bell peppers and onions for a smoky, spicy base.
Enjoy it with crusty bread for a taste of Louisiana.
New England vs. Manhattan Style Adaptations
Try a different base:
- New England: Keep the original recipe’s milk and potato for classic creaminess.
- Manhattan: Use tomato paste and crushed tomatoes for a tangy red soup. Skip potatoes, add clams, and simmer 10 extra minutes.
Both styles use your frozen seafood mix but offer unique tastes.
Making It Dairy-Free or Gluten-Free
Make it your own with these tweaks:
Dairy-Free: Use unsweetened coconut milk or cashew cream instead of milk and cream. Blend soaked cashews with broth for silkiness.
Gluten-Free: Use cornstarch or arrowroot powder instead of flour. Mix with water first to avoid lumps.
Make sure all ingredients, like broth, are gluten-free for safety.
Serving Suggestions and Storage Tips for Your Creamy Seafood Soup
Enjoy your creamy seafood soup with warm crusty bread or buttery oyster crackers. A crisp green salad with a light vinaigrette is a great side. Add a bright citrus kick with lemon wedges and some fresh parsley or chives.
Try pairing it with a chilled Sauvignon Blanc or a crisp lager. Heavy wines might not be the best match for the frozen seafood mix. Serve in oven-safe bowls for easy reheating later.
Serving ideas:
- Side of cornbread or roasted potatoes for hearty portions
- Smoked paprika or Old Bay seasoning for optional toppings
- Freshly grated Parmesan for cheese lovers
Storage made simple:
- Cool creamy seafood soup rapidly by placing the pot in an ice bath before refrigerating.
- Store in airtight containers for up to 3 days. For frozen seafood mix leftovers, portion into freezer-safe bags, leaving headspace for expansion.
- Thaw frozen batches overnight in the fridge before reheating gently on the stove.
When reheating, use low heat to prevent overcooking delicate seafood. Stir in a splash of milk if the soup thickens too much. For meal prep, pre-cook your frozen seafood mix and refrigerate separately from the broth to retain texture.
Batch cooking? Divide into single-serve containers for quick lunches. Revive leftovers by adding a dash of hot sauce or a dollop of sour cream. Avoid freezing chowder in porcelain dishes—glass or freezer-safe plastic are safest.
Conclusion: Enjoying Your Homemade Seafood Chowder Year-Round
Your seafood chowder soup recipe turns frozen mixed seafood into a cozy meal anytime. You don’t have to wait for summer to enjoy it. This dish brings the taste of the ocean right to your table, even in winter.
This recipe is flexible, thanks to its base ingredients. You can change spices or add more veggies to fit your diet. The frozen mixed seafood ensures a consistent quality, making it easy to try new variations.
FAQ
Can I use fresh seafood instead of a frozen seafood mix?
Yes, you can use fresh seafood if you prefer. Just make sure it’s cleaned and cooked like the frozen seafood. This keeps the dish’s texture and flavor right.
How long does it take to prepare this seafood chowder soup recipe?
It takes about 30-40 minutes to prepare and cook this creamy seafood soup. It’s a quick and tasty option for weeknight dinners.
What types of frozen mixed seafood are best for this recipe?
A mix of shrimp, scallops, and white fish works great in this chowder. Choose high-quality frozen mixes with no added preservatives.
Can I make this seafood chowder dairy-free?
Absolutely! Use coconut milk or almond milk instead of heavy cream and milk. This gives a creamy texture without dairy.
What are some serving suggestions to pair with my seafood chowder?
Serve with crusty bread, oyster crackers, or a simple green salad. A crisp white wine or light beer also pairs well.
How can I store leftover seafood chowder?
Cool the chowder completely, then put it in an airtight container. It keeps in the fridge for up to 3 days or in the freezer longer. Reheat on the stove to keep the seafood fresh.
Can I make variations of this chowder with different spices?
Yes, try adding Cajun seasoning for a spicy twist or fresh herbs like dill and parsley. Make sure the spices match the seafood mix.
Is there a gluten-free option for the chowder?
Definitely! Use cornstarch or arrowroot instead of flour to thicken it. This makes it great for those who can’t have gluten.
seafood chowder soup recipe
Ingredients
- 16 oz frozen mixed seafood shrimp, fish, scallops
- 2 tbsp butter
- 1 tbsp olive oil
- 3 tbsp flour
- 2 cups milk
- 2 cups seafood broth
- 2 Yukon gold potatoes diced
- 1 onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 bay leaf
- 1 tsp fresh thyme
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions
- Thaw seafood in cold water for 10–15 minutes and pat dry with paper towels.
- Melt butter and olive oil in a large pot over medium heat.
- Whisk in flour to form a roux and cook until bubbly.
- Slowly pour in milk and seafood broth, stirring constantly.
- Add diced potatoes and onions. Simmer for 15 minutes or until tender.
- Stir in thawed seafood and cook uncovered for 5-7 minutes until shrimp turns pink.
- Season with lemon juice and adjust salt and pepper to taste.
- Garnish with chopped parsley and serve with crusty bread.
