Description
Description This Creamy Seafood Chowder is rich, flavorful, and packed with tender pieces of shrimp, scallops, and fish. The creamy base is made from a delicious blend of butter, cream, and fresh seasonings, making it the perfect comfort food for chilly days. It’s hearty, satisfying, and easy to make for a cozy dinner!
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 4 cups seafood stock or chicken broth
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon ground thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 lb (450g) mixed seafood (shrimp, scallops, and white fish like cod or haddock, cut into bite-sized pieces)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions
- Cook the vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another 1 minute until fragrant.
- Add potatoes and corn: Stir in the diced potatoes and corn kernels. Cook for another 2-3 minutes, then pour in the seafood stock (or chicken broth). Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 10-15 minutes, until the potatoes are tender.
- Make the creamy base: Stir in the heavy cream, milk, thyme, paprika, black pepper, and salt. Bring the mixture back to a gentle simmer and cook for another 5 minutes, allowing the soup to thicken slightly.
- Add the seafood: Gently add the mixed seafood to the chowder. Cook for about 5-7 minutes, until the seafood is cooked through and opaque. Be careful not to overcook.
- Finish the chowder: Stir in the lemon juice (if using) for a fresh, zesty flavor. Adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the chowder into bowls, and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers on the side.
Notes
- For a thicker chowder, you can mash some of the potatoes in the soup with a fork or immersion blender.
- If you can’t find fresh seafood, frozen seafood works just as well. Just make sure to thaw it before adding to the chowder.
- You can add other vegetables like carrots or celery for more flavor and texture.
Nutrition
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg