Creamy Seafood Chowder
A rich, comforting chowder loaded with tender shrimp, scallops, and white fish simmered with potatoes, carrots, and celery in a velvety, herb-infused cream broth. Ready in about 45 minutes—perfect with crusty bread or oyster crackers.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 2 tablespoons all-purpose flour (optional, for thickening)
- 4 cups seafood or chicken broth
- 1 bay leaf
- 1 teaspoon thyme (fresh chopped or 1/2 tsp dried)
- 1 cup heavy cream
- 1 cup whole milk
- 8 ounces shrimp, peeled and deveined
- 8 ounces scallops
- 8 ounces white fish (cod or haddock), cut into bite-size pieces
- salt and black pepper, to taste
- fresh parsley, chopped (for garnish)
- lemon wedges, for serving
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt; cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds more.
- Add diced potatoes and stir 1–2 minutes to coat. Sprinkle flour over vegetables and cook, stirring, for 1 minute to form a light roux (skip if not using flour).
- Slowly pour in the broth while stirring to avoid lumps. Add bay leaf and thyme. Bring to a gentle boil, then reduce to a simmer and cook 10–12 minutes, until potatoes are tender.
- Stir in shrimp, scallops, and fish. Simmer gently 5–7 minutes, just until seafood is opaque and cooked through.
- Reduce heat to low. Add heavy cream and milk; warm gently 2–3 minutes without boiling. Season to taste with salt and black pepper; remove bay leaf.
- Ladle into bowls, garnish with chopped parsley, and serve with lemon wedges and crusty bread or oyster crackers.
Nutrition
Serving: 1.5cupCalories: 380kcalCarbohydrates: 18gProtein: 26gFat: 22gSaturated Fat: 12gSodium: 620mgFiber: 2gSugar: 4g
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