Creamy Seafood Chowder
This Creamy Seafood Chowder is a delightful, rich soup that combines a variety of seafood with creamy broth, herbs, and vegetables. Perfect for a cozy evening, it's a hearty dish that will satisfy your cravings for something warm and filling.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 1 cup corn kernels fresh or frozen
- 4 cups fish or seafood stock
- 1 cup heavy cream
- 1 pound mixed seafood like shrimp, scallops, and white fish, cleaned and chopped
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 3-5 minutes).
- Add the diced potatoes and carrots to the pot, stirring to combine. Cook for another 5 minutes, stirring occasionally.
- Pour in the seafood stock and bring the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes or until the potatoes and carrots are tender.
- Stir in the corn kernels, heavy cream, mixed seafood, thyme, and paprika. Season with salt and pepper to taste. Simmer for another 5-7 minutes, until the seafood is cooked through and heated.
- Taste and adjust seasonings as necessary. Remove from heat.
- Serve hot, ladled into bowls, and garnish with fresh parsley.
Notes
For a thicker chowder, you can mash some of the potatoes while cooking.
Feel free to substitute or add your favorite seafood options based on availability.
Serve with crusty bread for a complete meal.