Creamy Seafood Chowder
This creamy seafood chowder is a comforting dish that combines a medley of fresh seafood and vegetables in a rich, flavorful broth. Perfect for chilly evenings, it's both hearty and satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Stirring spoon
- 1 set Measuring cups and spoons
- 1 Ladle
- 1 Cutting board
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 1 cup corn kernels fresh or frozen
- 4 cups seafood stock or fish stock
- 1 cup heavy cream
- 1 pound mixed seafood shrimp, scallops, and white fish, cleaned and chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 3-4 minutes until the vegetables start to soften.
- Add the diced potato and corn to the pot. Pour in the seafood or fish stock and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 10 minutes or until the potatoes are tender.
- Stir in the heavy cream, mixed seafood, dried thyme, salt, and pepper. Cook for an additional 5-7 minutes until the seafood is cooked through.
- Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley. Use a ladle to spoon the chowder into bowls.
Notes
Feel free to use any combination of seafood that you prefer or have on hand.
For a thicker chowder, you can mash some of the diced potatoes before adding the seafood.
This chowder can be stored in the refrigerator for up to 3 days and reheats well.