Creamy Seafood Chowder (Print-Friendly Version)
A luxurious blend of tender seafood in a velvety broth with potatoes, carrots and aromatic herbs - comfort in every spoonful.
# Ingredients:
→ Base Ingredients
01 -
2 tbsp unsalted butter
02 -
1 tbsp olive oil
03 -
1 onion, diced
04 -
2 cloves garlic, minced
05 -
2 celery stalks, diced
06 -
2 medium carrots, diced
07 -
2 medium potatoes, peeled and diced
08 -
4 cups seafood or chicken broth
09 -
1 bay leaf
10 -
1 tsp thyme
11 -
1 cup heavy cream
12 -
1 cup whole milk
→ Seafood
13 -
8 oz shrimp, peeled and deveined
14 -
8 oz scallops
15 -
8 oz white fish (like cod or haddock), cut into chunks
→ Seasoning and Garnish
16 -
Salt and pepper to taste
17 -
Fresh parsley, chopped for garnish
# Steps:
01 -
In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, celery, and carrots; sauté until softened, about 5 minutes.
02 -
Stir in potatoes, broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
03 -
Stir in cream and milk, and gently add shrimp, scallops, and fish. Simmer gently for another 5-7 minutes, until seafood is cooked through.
04 -
Season with salt and pepper to taste. Remove bay leaf before serving. Garnish with fresh parsley.
# Notes & Tips:
01 -
Do not boil after adding seafood to keep it tender.
02 -
Use any combination of seafood you prefer or have on hand.
03 -
For a thicker chowder, mash a few potatoes into the broth before adding cream.
04 -
Leftovers can be stored in the fridge for up to 2 days, but seafood is best enjoyed fresh.