Beaucoup Seafood Chowder
Dive into a bowl of indulgent comfort with this Beaucoup Seafood Chowder, a rich and creamy dish brimming with fresh shrimp, tender crab, and juicy clams. This seafood lover's dream is perfectly balanced with hearty potatoes, sweet corn, and aromatic herbs like thyme and a bay leaf for layers of depth in every bite. The chowder features a luxurious base of butter, olive oil, and heavy cream, creating a velvety texture that pairs beautifully with its medley of flavors. A touch of garlic, sautéed onion, and celery adds savory notes, while the hint of fresh parsley offers a pop of brightness to round it all out. Ready in just an hour, this easy recipe serves six and is perfect for weeknight dinners or special occasions. Serve it piping hot with crusty bread for a restaurant-worthy feast that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Celery stalks, diced
- 3 large Garlic cloves, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken or seafood stock
- 3 medium Russet potatoes, peeled and diced
- 2 cups Heavy cream
- 1 pound Shrimp, peeled and deveined
- 1 cup Cooked crab meat
- 2 cans (6.5 ounces each) Canned clams with their juice
- 1 cup Sweet corn kernels (fresh, frozen, or canned)
- 1 Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and celery. Sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually add the chicken or seafood stock, stirring continuously to incorporate the flour mixture and prevent lumps.
Add the diced potatoes, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are tender.
Stir in the heavy cream, shrimp, crab meat, clams with their juice, and corn. Simmer gently for 7-10 minutes, or until the shrimp are opaque and cooked through.
Season the chowder with salt and black pepper, adjusting to taste. Remove the bay leaf before serving.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1645 mg | 548% | |
| Sodium | 9674 mg | 421% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.9 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 497 mg | 38% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2673 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
