The soup is hardy with all kinds of shellfish and white fish that is fresh.
We always had several family members love the red over white chowder and we typically made both.
Luckily they are both super easy chowders to make and we make everyone happy.
I love repurposing the seafood, nothing goes to waste and the soup is fabulous in flavors with all those potatoes and chunky goodness in one bowl!
You will find both recipes here for both red chowder and white chowder in the recipe card below.
If you can't decide which one to make, then do what we do, make them both!!
Just scroll down to print it off.
Seafood Chowder
This is a very rich soup.
Cream, butter and very filling.
You can use any kinds of seafood, we love our shellfish the most.
Scallops, shrimp, crab legs, lobster all go in the pot for a Christmas Eve tradition.
The rest of the fish consists of white fish like haddock, cod, or others we catch from the sea or lakes like pompano, flounder and cobia, wahoo and redfish.
This is why we usually treat our family around the holiday for Christmas Eve during the times we have 7 fish evenings of seafood.
The soup is expensive unless you catch it yourself!
Made with Christmas Eve Leftover Fish
This traditional soup was usually made for Christmas Day with all the leftover fish from the Italian 7 fishes Christmas Eve.
Mom loves the white, dad loves the red chowders, so here are both.
For Printable Recipes Scroll to the end to the RECIPE CARD:
Italian White Seafood Chowder Ingredients you will need
- butter
- flour
- chicken broth ( or if using lobster, make lobster stock by boiling two lobsters, crab clusters or any other shellfish in boiling in water for around a 1/2 hour to make a stock. After lobster is cooked clean and cut in chunks, use the seafood meat for later.
- clam juice if only using chicken broth
- half and a half or heavy cream (preferred)
- white wine
- assorted spices, garlic powder, black pepper, sage, thyme, salt, parsley, rosemary, and cayenne pepper.
- celery hearts chopped
- fresh tomato optional
- large potatoes diced
- Optional for Christmas Day only 1/4 cup chopped fried ham, Pancetta (Italian bacon ) or regular bacon fried and crumbled.
- Suggested fresh fish:
- assorted shelled or cleaned fish, shrimp, scallops, tilapia, crab, haddock, lobster, or any other white fish you prefer either canned or frozen is fine.
Ingredients You Will Need to Make Red Italian Seafood Chowder:
- whole baby clams, same fresh fish selections as above
- chicken broth
- red wine
- celery hearts minced
- diced tomatoes
- onion, diced
- cloves of minced garlic
- russet potatoes, peeled and cubed
- finely diced carrots
- dried thyme
- oregano, basil, parsley, cayenne pepper
- salt, or to taste
- freshly ground black pepper to taste
- olive oil
Some Chowder History
The dish originated in the Eastern United States and found to be served in many seafood restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat.
It has been written this chowder came here around the 18th century by Menorcan settlers to St. Augustine and tradition hold among their descendants that it will only thrive and grow in two places Menorca, Spain and in St. Augustine, Florida.
It certainly is a hearty soup that usually is full of shellfish, especially clams.
Here in the Florida Key West area, they replace clams with conch and it's a specialty there.
Brenton fisherman brought the chowder custom to Newfoundland and it spread to Nova Scotia and New England.
The standard chowder was basically the ingredients I use but we prefer more shellfish than potatoes.
Manhattan style replaces cream with a tomato base.
Pin for Later Both Soups Red or White Is Fabulous!
Tips:
- Use only fresh fish, frozen produce way too much water and gets mushy (some canned like clams drained is fine)
- Only add fish at the end for the best freshest taste, fish doesn't take long to cook
- Add more potatoes if you like them
- Other herbs like dill if you like it can be added, only use fresh
- Keep the soup in a slow cooker on warm do not leave it sitting on the stove especially cream soup if it's not going to be eaten right away or refrigerate
- Do not freeze this soup the fish will become rubbery, however, you can freeze the broth and add the fish later when it thaws
More Recipes We Love
Seafood Scampi
Italian White or Red Chowder
Cioppino Fish Stew
Italian White or Red Seafood Chowder
Yield: 8
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M
Here are two great recipes one for white seafood chowder and one for the red! Delicious soups we make around Christmas Eve here in an Italian household.
ingredients:
- White Seafood Chowder
- 1 1/2 sticks of butter
- 1/4 cup of flour
- 1 32 oz can of chicken broth ( or if using lobster, make lobster stock by boiling two lobsters, crab clusters or any other shellfish in boiling in water for around a 1/2 hour to make a stock. After lobster is cooked clean and cut in chunks, use the seafood meat for later.
- Use a 16 ounce can of chicken broth combined with 16 oz of lobster stock) Proceed the same.
- 1 bottle clam juice if only using chicken broth
- 2 cups of half and a half or heavy cream (preferred)
- 1/4 cup white wine
- 1/2 teaspoon assorted spices, garlic powder, black pepper, sage, thyme, salt, parsley, rosemary, and cayenne pepper.
- 1/2 cup celery hearts chopped
- 1 diced fresh tomato optional
- 2 large potatoes diced
- Optional for Christmas Day only 1/4 cup chopped fried ham, Pancetta (Italian bacon ) or regular bacon fried and crumbled.
- Suggested fresh fish:
- 2 cups or more of assorted shelled or cleaned fish, shrimp, scallops, tilapia, crab, haddock, lobster, or any other white fish you prefer either canned or frozen is fine.
- Red Chowder is on the bottom of this recipe card
instructions:
How to cook Italian White or Red Seafood Chowder
- Instructions for White Seafood Chowder
- Melt butter in a pan, add flour to make paste stir till smooth, add chicken broth, all other liquids, all spices, celery, tomato, potatoes (and if using the option of meat for Christmas day add the sauteed crispy bacon in this step).
- Mix together, if you're not in a hurry put in the crockpot on low for four hours, otherwise simmer for an hour.
- Add fish at the end, and simmer for 1/2 hour.
- If the soup is too thin for you, mix a smooth paste of flour or cornstarch and cold water even amounts start with 4 tablespoons of each, add to the pot, bring to boil until desired thickness.
- Serve with oyster crackers or cheesy garlic bread with freshly cracked black pepper.
- Red Seafood Chowder Recipes and Instructions:
- 1 can whole baby clams, same fresh fish selections as above
- 3 cups chicken broth
- 1/4 cup red wine
- 1 /2 cup celery hearts minced
- 2 cans (16 ounces) diced tomatoes
- 1 large onion, diced
- 3 cloves of minced garlic
- 4 russet potatoes, peeled and cubed
- 1/2 cup finely diced carrots
- 1/2 teaspoon dried thyme
- 1/4 teaspoon oregano, basil, parsley, cayenne pepper
- 1 1/2 teaspoon salt, or to taste
- freshly ground black pepper to taste
- olive oil
- Preparation:
- Drain the clams and reserve the liquid. In a large saucepan add the reserved clam juice, water, tomatoes, celery, garlic, onions, potatoes, carrots, and seasonings.
- Bring to a simmer and reduce heat to low.
- Add 2 cups of assorted fish of choice.
- Cover and simmer for 30 minutes, or until the potatoes are tender.
Pin for Later Both Soups Red or White Is Fabulous!
Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2019.
