Description
A rich and creamy seafood chowder featuring a medley of shrimp, scallops, and white fish simmered with vegetables in a flavorful broth, perfect for a hearty and comforting meal.
Ingredients
Scale
Seafood and Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound white fish (such as cod or haddock), cut into chunks
- 4 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup corn kernels (fresh or frozen)
- 2 tablespoons chopped fresh parsley
Vegetables and Seasoning
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, celery, carrots, and minced garlic. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Make the Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes while stirring constantly. This helps to slightly toast the flour and create a thickening base for the chowder.
- Add Liquids and Seasoning: Gradually whisk in the seafood stock until the mixture is smooth without lumps. Add the diced potatoes, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Simmer Potatoes: Lower the heat and simmer gently for 15 to 20 minutes until the potatoes are tender, stirring occasionally to prevent sticking.
- Add Dairy and Seafood: Stir in the heavy cream and whole milk to enrich the chowder. Then add the shrimp, scallops, white fish chunks, and corn kernels. Simmer gently for another 5 to 7 minutes until the seafood is cooked through and tender.
- Season and Garnish: Taste the chowder and adjust seasoning with additional salt and pepper if needed. Remove from heat and sprinkle with freshly chopped parsley before serving.
Notes
- Feel free to substitute or add other seafood such as clams or crab for variety.
- For extra depth of flavor, add a splash of white wine while sautéing the vegetables.
- Serve the chowder with crusty bread or oyster crackers for a classic accompaniment.
