Creamy Seafood Chowder
This creamy seafood chowder is a comforting bowl of goodness that combines the rich flavors of seafood with a creamy base. Perfect for chilly evenings, it's hearty, delicious, and sure to impress your family and friends.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 medium potatoes, peeled and cubed About 4 cups.
- 4 cups fish or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon old bay seasoning
- ½ teaspoon salt Or to taste.
- ½ teaspoon black pepper Or to taste.
- 1 pound mixed seafood e.g., shrimp, scallops, fish.
- ¼ cup chopped fresh parsley For garnish.
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Add the minced garlic, diced carrots, and celery to the pot. Continue to sauté for another 3-4 minutes, stirring occasionally.
- Add the cubed potatoes to the pot, followed by the fish or chicken broth. Bring to a simmer and cook for about 15 minutes or until the potatoes are tender.
- Reduce the heat to low and stir in the heavy cream, whole milk, dried thyme, old bay seasoning, salt, and black pepper. Mix well.
- Gently add the mixed seafood to the chowder. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
- Serve the chowder hot, garnished with chopped fresh parsley.
Notes
Feel free to customize the seafood based on your preference; crab, mussels, or clams would also work well.
For a thicker chowder, you can mash some of the potatoes with a fork or use an immersion blender briefly.
This chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.