Seafood Chowder Recipe

Here’s a comforting and hearty Seafood Chowder recipe that’s perfect for a cozy meal. It’s a creamy soup full of tender seafood and vegetables, with a rich and flavorful broth.

Seafood Chowder Recipe

Ingredients:

• 1 lb (450g) mixed seafood (shrimp, scallops, white fish, or mussels—use fresh or thawed if frozen)
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 medium carrot, peeled and chopped
• 1/2 cup frozen corn kernels (optional)
• 2 cups seafood stock (or chicken broth)
• 2 cups half-and-half (or whole milk, for a lighter version)
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp paprika (optional, for a bit of color and flavor)
• Salt and pepper, to taste
• Fresh parsley or dill, for garnish
• Lemon wedges, for serving (optional)

Instructions:

1. Cook the vegetables:
   In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened (about 5-7 minutes).
2. Add the potatoes:
   Stir in the diced potatoes and cook for another 2 minutes, allowing the potatoes to absorb some of the flavors.
3. Add the stock and seasonings:
   Pour in the seafood stock, add the bay leaf, thyme, paprika, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-12 minutes, or until the potatoes are tender.
4. Add the cream:
   Stir in the half-and-half and heavy cream, then bring the chowder back to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, to let the flavors meld.
5. Cook the seafood:
   Add the mixed seafood to the pot and cook for another 4-6 minutes, or until the seafood is cooked through. If you’re using shrimp, they should turn pink and opaque, and fish should easily flake with a fork.
6. Finish the chowder:
   Taste and adjust seasoning with more salt and pepper if needed. If you want a thicker chowder, you can mash some of the potatoes with a potato masher or use an immersion blender to puree a portion of the soup. For a smoother texture, blend carefully, being sure to leave some chunks of seafood and vegetables for texture.
7. Serve:
   Ladle the chowder into bowls, garnish with fresh parsley or dill, and serve with lemon wedges on the side (optional) for a little brightness.

Serving Suggestions:

• Serve the chowder with crusty bread, garlic bread, or a side salad.
• For extra richness, top with a little grated cheese like cheddar or Parmesan.

This chowder is perfect for a chilly day and works great as a main dish or a starter for a larger meal. Enjoy!