Description
A rich and creamy seafood chowder featuring a medley of shrimp, scallops, and white fish simmered with tender potatoes and aromatic vegetables in a flavorful broth, perfect for a comforting meal.
Ingredients
Scale
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids & Broth
- 3 cups seafood or chicken broth
- 1 cup bottled clam juice
- 1 cup heavy cream
- 1 cup whole milk
Seafood & Vegetables
- 1 1/2 cups diced Yukon gold potatoes
- 1/2 pound raw shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1/2 pound firm white fish (such as cod), cut into chunks
Seasonings & Garnishes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley
- 4 slices cooked bacon, crumbled (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add diced onion, celery, and carrot, cooking for 5 to 6 minutes until softened and fragrant.
- Add Garlic and Flour: Stir in minced garlic and cook for 30 seconds. Sprinkle flour over the vegetables and cook while stirring constantly for 1 to 2 minutes to form a roux base.
- Incorporate Broth and Potatoes: Gradually whisk in seafood broth and bottled clam juice until smooth. Add diced Yukon gold potatoes, dried thyme, salt, black pepper, and paprika. Bring mixture to a gentle simmer.
- Simmer Until Potatoes Are Tender: Cook for 12 to 15 minutes, stirring occasionally, until potatoes are tender but not falling apart.
- Add Cream and Milk: Stir in heavy cream and whole milk. Return to a low simmer to meld flavors but avoid boiling to prevent curdling.
- Cook Seafood: Add shrimp, bay scallops, and chunks of white fish. Cook for 5 to 7 minutes, just until seafood turns opaque and is cooked through, being careful not to overcook.
- Adjust Seasoning and Serve: Taste the chowder and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh parsley and optional crumbled bacon. Serve warm for a cozy meal.
Notes
- Use a mix of your favorite seafood for variety and localized flavor.
- Avoid overcooking seafood to maintain its tender texture.
- For a thicker chowder, mash a few of the cooked potatoes directly in the pot before adding the cream.
- Bacon garnish is optional but adds a smoky depth to the chowder.
