Print
pumpkin seafood chowder

Pumpkin Seafood Chowder

Pumpkin chowder is a fun Fall recipe but a but pumpkin seafood chowder is a more creative version for the true chowder buffs.

Course Main Course, Soup
Cuisine American
Prep Time 1 hour
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Servings 6 servings
Author Craig Fear

Ingredients

  • 1 pumpkin pie pumpkin, roasted, flesh removed and chopped
  • 1 medium to large yellow onion, chopped
  • 4 TBSPs butter
  • 2 cups fish broth or clam juice
  • 2 pints heavy cream or half and half or 1 pint cream and 1 pint whole milk, depending on how creamy you like it
  • 1 pound fresh shrimp or 2 cans shrimp, water drained
  • 1 pound fresh crab meat or 2 cans lump crab meat, water drained
  • 1 pound haddock, cod, hake, halibut or white fish of your choice, chopped into bite-sized chunks
  • 2-4 tsps coriander
  • 2-4 tsps cumin
  • 3-4 sprigs thyme
  • 1 bay leaf
  • brown sugar optional, to taste
  • sea salt and pepper, to taste
  • Pinch nutmeg

Instructions

  1. Prepare, roast pumpkin and remove flesh as described above.
  2. Heat butter in large stock pot over medium heat.  Add onions and saute until soft, 15-20 minutes
  3. Add fish stock, cream and pumpkin flesh
  4. Use a hand blender or immersion blender to puree ingredients together.  Do this before you bring it to a boil to prevent hot splashes from burning you!
  5. Add thyme and bay leaf.
  6. Bring to a boil, reduce heat to a gentle simmer and cook for 10-15 minutes.
  7. Slowly add in brown sugar, salt and pepper, cumin and coriander,  tasting as you go to find what works for you.
  8. Add in seafood and cook a few minutes til shrimp and fish are cooked through.
  9. Ladle into bowls and top with a pinch of nutmeg.
  10. Enjoy!

Recipe Notes

Tips and Variations:

 

1. Double up the ingredients for a huge pot for additional meals throughout the week and for freezing.

2.  Add any seafood you like - lobster meat and scallops would work fine as well.

3.  Add some ginger and garlic with the onions.

4. Top with a dollop of creme fraiche or sour cream.

5.  Don't like seafood?  Substitute chicken stock for fish stock and leave out the seafood for a more straight forward pumpkin chowder.