Description
Indulge in the rich and comforting flavors of this Creamy Seafood Chowder, a hearty and satisfying dish perfect for cozy nights. Loaded with a medley of seafood, vegetables, and aromatic seasonings, this chowder is a must-try for seafood lovers.
Ingredients
Scale
Vegetable Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Chowder:
- 1/4 cup all-purpose flour
- 4 cups seafood stock or fish stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Seafood:
- 1/2 pound cod or white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 cup corn kernels, fresh or frozen
- 2 tablespoons chopped fresh parsley
- juice of 1/2 lemon
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Add onion, celery, and carrots, cook until softened. Add garlic and cook.
- Create Roux: Sprinkle flour over veggies, stir to create a roux. Slowly whisk in seafood stock, then add milk, cream, potatoes, seasonings.
- Cook Chowder: Bring to a boil, then simmer until potatoes are tender. Add seafood and corn, simmer until cooked through.
- Finish and Serve: Remove bay leaf, stir in parsley and lemon juice. Adjust seasoning and serve hot with bread or crackers.
Notes
- Do not overcook seafood.
- Variation: Swap scallops for clams or mussels, add smoked salmon for extra flavor.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, New England
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 120 mg
