Creamy Seafood Chowder
This hearty and comforting creamy seafood chowder is packed with fresh seafood, vegetables, and rich flavors. Perfect for a cozy dinner or as an impressive dish to serve guests.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Ladle
- 1 set Measuring cups and spoons
- 1 Cutting board
- 1 Chef's knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups diced potatoes (about 2 medium potatoes)
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, cleaned
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Stir in the diced potatoes, fish stock, dried thyme, and smoked paprika. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.
- Add the heavy cream, shrimp, scallops, and corn to the pot. Stir gently to combine and cook for an additional 5-7 minutes or until the seafood is cooked through and opaque.
- Season the chowder with salt and pepper to taste. Remove from heat and let it rest for a few minutes.
- Serve the chowder hot, garnished with fresh parsley.
Notes
You can substitute the seafood with your favorites or whatever is in season.
For a spicier kick, consider adding a pinch of red pepper flakes.
This chowder can be made a day in advance; just store it in the refrigerator and reheat gently before serving.