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Seafood Chowder

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A rich and creamy seafood chowder packed with tender shrimp, clams, and fish, simmered with potatoes and aromatic herbs for a comforting coastal meal.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 medium potatoes, peeled and diced
  • 3 cups seafood stock or fish broth
  • 1 cup heavy cream
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound firm white fish, cut into chunks (e.g., cod or haddock)
  • 1 cup clams, shucked or canned with juice
  • 1/2 cup corn kernels (optional)
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion, garlic, and celery and cook until softened, about 5 minutes.
  2. Add the diced potatoes, seafood stock, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  3. Remove the bay leaf. Add the shrimp, fish chunks, clams, and corn (if using). Simmer gently until the seafood is cooked through, about 5 minutes.
  4. Stir in the heavy cream and heat through without boiling. Season with salt and pepper to taste.
  5. Remove from heat and sprinkle with fresh parsley before serving.

Notes

For enhanced flavor, serve with crusty bread and a squeeze of fresh lemon juice. You can substitute heavy cream with half-and-half for a lighter chowder.

Find it online: https://seasonedrecipe.com/seafood-chowder-delicious-hearty/