Chunky Seafood Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chunky Seafood Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chunky Seafood Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 medium onion, chopped
• 2 tablespoons butter or margarine
• 2 pints half-and-half cream
• 1 (10.75 ounce) can condensed
• New England clam chowder,
• undiluted
• 3 medium potatoes, peeled and
• cubed
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 (8 ounce) package imitation crab
• meat, flaked

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a saucepan, saute onion in butter until tender

Step 2: Technique & Execution

Add cream and canned chowder; bring to a boil

Step 3: Technique & Execution

Stir in the potatoes, salt and pepper

Step 4: Technique & Execution

Reduce heat; simmer, uncovered, for 15-20 minutes or until the potatoes are tender

Step 5: Technique & Execution

Stir in crab and heat through.