Hearty Seafood Chowder A Taste of the Ocean in Every Spoonful

Hearty Seafood Chowder: A Taste of the Ocean in Every Spoonful

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Dive into the rich, creamy world of seafood chowder with this delightful recipe that brings the flavors of the ocean right to your kitchen. Perfectly balanced with a medley of fresh seafood, hearty vegetables, and a touch of aromatic herbs, this chowder is sure to warm your soul. Ideal for a cozy dinner or a special occasion, it’s a dish that celebrates the bounties of the sea.

Ingredients:

  • Seafood:
    • 1 pound shrimp, peeled and deveined
    • 1 pound scallops
    • 1 pound white fish (such as cod or haddock), cut into bite-sized pieces
    • 1 cup mussels or clams, cleaned and debearded (optional)
  • Vegetables:
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 2 medium potatoes, peeled and diced
    • 2 carrots, diced
    • 1 cup celery, diced
    • 1 cup corn (fresh or frozen)
  • Liquids:
    • 4 cups seafood stock (or chicken stock)
    • 2 cups heavy cream
    • 1 cup white wine (optional)
  • Herbs & Spices:
    • 1 teaspoon dried thyme
    • 1 teaspoon smoked paprika
    • Salt and pepper, to taste
    • Fresh parsley or dill, chopped, for garnish
  • Other:
    • 3 tablespoons butter
    • 2 tablespoons olive oil

Instructions:

  1. Prepare the Seafood:
    • If using mussels or clams, soak them in cold water for about 30 minutes to remove sand. Rinse well and set aside.
  2. Sauté the Aromatics:
    • In a large pot, heat the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft. Add the minced garlic and cook for another minute until fragrant.
  3. Cook the Potatoes:
    • Stir in the diced potatoes and pour in the seafood stock and white wine (if using). Bring to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.
  4. Add the Seafood:
    • Stir in the shrimp, scallops, and white fish. If using mussels or clams, add them now as well. Let everything simmer for about 5 minutes, or until the seafood is cooked through and the mussels or clams have opened.
  5. Create the Creamy Base:
    • Pour in the heavy cream, corn, dried thyme, smoked paprika, salt, and pepper. Stir well and allow the chowder to simmer for another 5 minutes. Adjust seasoning to taste.
  6. Serve:
    • Ladle the chowder into bowls and garnish with fresh parsley or dill. Serve hot with crusty bread or crackers on the side for dipping.

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