Description
This hearty and creamy chowder is packed with tender seafood, potatoes, and vegetables in a flavorful broth. It’s perfect for chilly nights or when you’re craving a comforting, restaurant-quality meal at home.
Ingredients
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For the chowder base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
- 4 cups (1 liter) seafood stock (or chicken stock)
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1 cup (240ml) whole milk
- 1 tablespoon all-purpose flour (optional, for thickening)
For the seafood:
- 1 lb (450g) mixed seafood (shrimp, scallops, cod, salmon, or clams)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- A dash of hot sauce or smoked paprika (optional, for extra heat)
Instructions
1. Sauté the vegetables
- In a large pot, heat butter and olive oil over medium heat.
- Add onion, garlic, celery, and carrots, and sauté until soft (5–6 minutes).
2. Add the potatoes and stock
- Stir in the diced potatoes, thyme, bay leaf, and seafood stock.
- Bring to a boil, then reduce the heat and let simmer for 15–20 minutes until the potatoes are tender.
3. Thicken the chowder (optional)
- If you want a thicker chowder, whisk flour into the milk until smooth, then stir the mixture into the pot.
- Simmer for another 5 minutes to thicken slightly.
4. Add the cream and seafood
- Pour in the cream and gently stir in the mixed seafood.
- Simmer for 5–7 minutes until the seafood is cooked through (shrimp should be pink, and fish should flake easily).
- Season with salt, pepper, and a dash of hot sauce or smoked paprika if using.
5. Serve
- Remove the bay leaf and discard it.
- Garnish with fresh parsley and serve hot with crusty bread or oyster crackers.
Notes
- Add cooked bacon for a smoky flavor.
- Swap the potatoes for cauliflower for a low-carb version.
- Store leftovers in an airtight container for up to 3 days (seafood dishes are best eaten fresh).