Description

Creamy Seafood Chowder is a hearty and comforting dish filled with tender shrimp, scallops, and fish in a rich, creamy broth with potatoes, corn, and aromatic herbs. It’s a classic bowl of coastal comfort perfect for chilly days.

Ingredients

Units Scale

2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups seafood or chicken stock
2 medium potatoes, peeled and diced
1 cup corn kernels (fresh or frozen)
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup heavy cream
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 pound firm white fish (like cod or haddock), cut into chunks
2 tablespoons chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat butter and olive oil over medium heat. Add onion and celery; sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
Gradually whisk in the stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Add potatoes, corn, thyme, bay leaf, salt, and pepper. Simmer for 10-12 minutes until potatoes are tender.
Stir in the cream, then add the shrimp, scallops, and fish. Simmer gently for 5-7 minutes until the seafood is just cooked through. Do not boil.
Remove bay leaf, adjust seasoning to taste, and garnish with parsley before serving.

Notes

Do not overcook seafood to keep it tender and juicy.
Use clam juice for an even richer seafood flavor.
Serve with crusty bread or oyster crackers for a complete meal.
Leftovers can be refrigerated for 2 days, but avoid freezing due to dairy content.

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 3g
Sodium: 640mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 30g
Cholesterol: 115mg