If you’re looking for a hearty and flavorful seafood dish, this Legal Seafood Fish Chowder Recipe is the perfect choice. Inspired by the beloved New England institution, Legal Sea Foods, this chowder is rich, creamy, and bursting with the flavors of the ocean. From its buttery base to the tender fish fillets, every spoonful is a taste of coastal comfort.
In this article, we’ll cover everything you need to know to make this iconic chowder at home, including:
- Ingredients breakdown
- Step-by-step instructions
- Detailed directions
- Nutrition facts
- Community tips and praise
- FAQs and expert tips
Let’s dive in!
Ingredients for Legal Seafood Fish Chowder
Here’s what you’ll need to make this creamy chowder:
| Ingredient | Quantity | Notes |
| Butter | ½ cup (1 stick) | Adds richness and depth |
| Onions | 3 cups, diced | Provides sweetness |
| Carrot | ¼ cup, finely grated | Subtle sweetness and color |
| Garlic | 2 teaspoons, minced | Enhances the savory profile |
| Flour | ½ cup | For thickening |
| Concentrated fish stock | 12 cups | Forms the soup’s base |
| Chowder fish fillets | 4 lbs (e.g., cod, monkfish, and cusk) | Use a mix for varied texture |
| Light cream | 2 cups | Adds creaminess |
| Monterey Jack cheese | ½ cup, finely grated | Melts seamlessly into the chowder |
| Salt and freshly ground pepper | To taste | For seasoning |
Step-By-Step Instructions for Legal Seafood Fish Chowder Recipe
Making this fish chowder is a straightforward process. Follow these steps for a perfect pot every time:
1. Prepare the Ingredients
- Dice the onions, grate the carrot, and mince the garlic.
- Cut the fish fillets into large chunks.
2. Sauté the Aromatics
- Heat the butter in a large saucepan over medium heat until melted.
- Add onions, grated carrot, and garlic.
- Sauté for about 5 minutes, stirring frequently, until softened and aromatic.
3. Create the Roux
- Remove the saucepan from the heat and gradually stir in the flour to form a roux.
- Return the pan to medium heat and cook the roux for 4 minutes, stirring constantly.
4. Prepare the Stock
- Heat the fish stock in a large pot until hot but not boiling.
5. Combine the Stock and Roux
- Slowly whisk the heated fish stock into the roux mixture, ensuring there are no lumps.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Add the Fish
- Gently place the fish chunks into the simmering chowder base.
- Simmer for 10 minutes, allowing the fish to cook through.
7. Incorporate the Dairy
- Stir in the light cream and Monterey Jack cheese.
- Simmer for an additional 5–8 minutes until the cheese is melted and fully blended.
8. Final Seasoning
- Season with salt and freshly ground black pepper to taste.
9. Serve and Enjoy
- Ladle the chowder into bowls and garnish as desired. Adjust the seasoning with salt and freshly ground black pepper to taste.
Detailed Directions for Perfect Chowder
Follow these additional tips to elevate your chowder:
- Use fresh, high-quality fish: The flavor of the chowder depends on the seafood. Use cod, monkfish, or other firm white fish.
- Simmer gently: Avoid boiling after adding the cream to prevent curdling.
- Customize the seasoning: Adjust salt, pepper, and even herbs to suit your taste.
Nutrition Facts
Here’s the nutritional breakdown for one serving of fish chowder (based on a recipe yielding 12 servings):
| Nutrient | Amount per Serving |
| Calories | 350–400 |
| Protein | 25–30 g |
| Fat | 20–25 g |
| Carbohydrates | 15–20 g |
| Sodium | 800–900 mg |
| Fiber | 2 g |
Reviews and Community Feedback
What People Love About This Recipe
- “The creamy texture is absolutely divine!” – Jane D.
- “I loved the combination of cod and monkfish. The flavors were spot-on.” – Tom P.
Suggestions from the Community
- Some cooks recommend adding a splash of dry white wine for a subtle tang.
- Others suggest substituting half the cream with whole milk for a lighter version.
Tips for Making the Best Legal Seafood Fish Chowder
- Use a mix of fish: Combining different types of fish adds variety to the texture and flavor.
- Prepare ahead: Make the base a day ahead for deeper flavors, but add the fish and dairy just before serving.
- Serve with sides: Pair with garlic bread, a side salad, or steamed vegetables.
FAQs About Legal Seafood Fish Chowder Recipe
Can I freeze fish chowder?
Yes, you can freeze the chowder base (without the cream and cheese). Add dairy after reheating for best results.
Can I use other types of seafood?
Absolutely! Shrimp, scallops, or even clams can be added for variety.
What is the best substitute for fish stock?
If fish stock is unavailable, use chicken stock with a splash of clam juice for a seafood flavor.
Conclusion
The Legal Seafood Fish Chowder Recipe is a celebration of New England’s culinary heritage. Its creamy texture, robust flavors, and comforting warmth make it a go-to dish for any occasion. Whether you’re a seafood enthusiast or just looking to try something new, this recipe will not disappoint.
Give this recipe a try and share how it turned out in the comments below! We’d love to hear your thoughts!
Serve it with crusty bread, and enjoy the taste of the coast from the comfort of your home.
