Description
Rich Seafood Chowder is a creamy, comforting bowl packed with tender seafood, potatoes, and vegetables in a luxurious broth. It’s easy to make, deeply satisfying, and perfect for cozy nights or special gatherings.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 medium potatoes, peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- 4 cups fish stock or low-sodium broth
- 1 cup heavy cream (or half & half)
- 300 g mixed seafood (shrimp, scallops, white fish chunks, etc.)
- Salt and white pepper to taste
- Fresh parsley or chives, chopped (for garnish)
- Optional: splash of lemon juice, paprika
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook until softened, about 5–7 minutes.
- Add cubed potatoes and pour in fish stock. Bring to a gentle boil, then simmer until potatoes are tender, about 10–12 minutes.
- Stir in corn and season with salt and white pepper.
- In a small bowl, temper the cream by mixing with a bit of hot broth. Slowly add it to the pot, stirring gently.
- Add seafood and simmer gently until cooked through, about 3–5 minutes.
- Adjust thickness with more stock or reduce if needed. Taste and adjust seasoning. Add lemon juice if using.
- Serve in bowls, garnished with parsley or chives. Sprinkle paprika if desired.
Notes
- Use uniform dice on potatoes for even cooking.
- Do not boil after adding cream to avoid curdling.
- Chowder thickens as it rests—add broth when reheating if needed.