A rich, creamy seafood chowder filled with tender shrimp, scallops, and flaky fish, along with hearty potatoes and savory seasonings. Perfect for a cozy evening meal.
Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 lb shrimp, peeled and deveined
- 1 lb white fish (e.g., cod or haddock), cut into chunks
- ½ lb scallops (optional)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Sauté the Vegetables:
In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, and sauté until softened, about 5 minutes. Stir in the garlic and cook for an additional 1 minute. - Add Potatoes and Stock:
Add the diced potatoes, seafood stock, dried thyme, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes. - Incorporate Cream:
Reduce the heat to low and stir in the heavy cream. - Cook the Seafood:
Gently add the shrimp, fish, and scallops to the pot. Simmer until the seafood is cooked through, about 5-7 minutes. Be careful not to overcook. - Add Corn and Seasonings:
Stir in the corn and season the chowder with salt and pepper to taste. Remove the bay leaf. - Serve:
Ladle the chowder into bowls, garnish with fresh parsley or chives, and serve warm with crusty bread or oyster crackers.
Enjoy your delicious seafood chowder! 🐟🦐