Description
A rich and comforting seafood chowder filled with tender shrimp, scallops, and white fish in a creamy, flavorful broth with hearty vegetables.
Ingredients
- 4 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 4 cups seafood or chicken stock
- 1 bay leaf
- 1 teaspoon Old Bay seasoning or paprika mix
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 1 1/2 cups heavy cream or half-and-half
- 1 cup milk
- 2 tablespoons all-purpose flour (optional)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb white fish (cod, haddock, or halibut), cut into chunks
- 1/2 cup crab or lobster meat (optional)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Melt butter in a large pot and sauté onion, celery, and carrots for 5 minutes.
- Add garlic and cook for 1 minute.
- Add potatoes, stock, bay leaf, seasoning, thyme, salt, and pepper.
- Bring to a boil, then simmer for 12–15 minutes until potatoes are tender.
- Mix flour with milk if using, then add to pot along with cream.
- Simmer for 5 minutes until slightly thickened.
- Add shrimp, scallops, fish, and optional crab or lobster.
- Cook gently for 4–5 minutes until seafood is cooked through.
- Remove bay leaf, stir in parsley, and adjust seasoning.
- Serve hot with lemon wedges.
Notes
- Avoid boiling after adding seafood to keep it tender.
- Use fresh or properly thawed seafood.
- Mash some potatoes for natural thickening.
- Add corn or extra vegetables for variation.
- Store up to 3 days in refrigerator.
- Reheat gently and add liquid if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
