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Seafood Chowder

Seafood Chowder
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Seafood Chowder is a comforting and creamy dish bursting with fresh flavors and wholesome ingredients. Loaded with a mix of shrimp, scallops, and white fish, tender Yukon gold potatoes, sweet corn, and aromatic herbs, this easy-to-make chowder is perfect for cozy meals any night of the week. Ready in under an hour, its rich yet balanced broth offers warmth and satisfaction, making it a versatile and nutritious classic seafood comfort food.

Ingredients

Scale

Seafood Mix

  • 1 lb fresh seafood mix (shrimp, scallops, white fish)

Vegetables & Aromatics

  • 2 cups diced Yukon gold potatoes
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 1 cup frozen corn kernels

Liquids & Dairy

  • 4 cups fish stock or clam juice
  • 1 cup heavy cream
  • 1 cup whole milk

Herbs & Seasoning

  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt, to taste
  • Freshly ground black pepper, to taste

Fats

  • 2 tablespoons butter
  • 1 tablespoon olive oil

Instructions

  1. Prepare the base: Heat butter and olive oil in a large pot over medium heat. Add diced onions, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes, creating the savory foundation of the chowder.
  2. Cook the potatoes and herbs: Add diced Yukon gold potatoes, thyme sprigs, and bay leaf to the pot. Pour in fish stock or clam juice. Bring to a simmer, cover, and cook until potatoes are tender, approximately 15-20 minutes.
  3. Add seafood and corn: Add the seafood mix and frozen corn kernels to the pot. Simmer gently until the shrimp turn pink and the fish flakes easily, about 5-7 minutes. Be careful not to overcook the seafood to maintain a tender texture.
  4. Creamify the chowder: Lower the heat and stir in the heavy cream and whole milk. Warm the chowder through without boiling to prevent curdling. Season with salt and freshly ground black pepper to taste. Remove the thyme sprigs and bay leaf before serving.

Notes

  • Use the freshest seafood available for the best flavor and texture.
  • Add seafood last and cook just until done to keep it tender and juicy.
  • Simmer over low heat after adding cream to prevent separation.
  • Dice potatoes evenly to ensure consistent cooking and smooth chowder texture.
  • Season gradually and taste often to achieve balanced flavor.

Nutrition

Keywords: seafood chowder, creamy chowder, seafood soup, comfort food, gluten free chowder, shrimp scallop fish chowder

Find it online: https://elenaglam.com/seafood-chowder/