Creamy Delicious Seafood Chowder
Dive into a bowl of warmth and comfort with this Creamy Delicious Seafood Chowder, a rich and hearty recipe packed with the ocean's finest flavors. Made with tender shrimp, succulent scallops, and plump clams, this chowder is a seafood lover's dream, complemented by sweet corn, creamy russet potatoes, and a medley of aromatic vegetables. Simmered in a luscious broth of seafood stock and heavy cream and seasoned with thyme, garlic, and a hint of black pepper, every bite is bursting with indulgent flavor. Ready in just one hour, this one-pot sensation is perfect for cozy family dinners or impressing guests. Serve it steaming hot, topped with fresh parsley, and enjoy a restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 large russet potatoes, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or fish stock
- 1.5 cups heavy cream
- 1 pound shrimp, peeled and deveined
- 0.5 pound scallops
- 1 cup clams, drained (or fresh clams)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes until the vegetables are softened but not browned.
Stir in the garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for another 2 minutes to eliminate the raw flour taste.
Slowly pour in the seafood or fish stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, thyme, bay leaf, salt, and pepper. Simmer for 20 minutes or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream, ensuring the soup does not boil after adding the cream.
Add the shrimp, scallops, clams, and corn kernels. Cook for another 5-7 minutes, or until the seafood is cooked through and opaque.
Taste and adjust seasoning if needed.
Remove the bay leaf before serving.
Ladle the chowder into bowls, garnish with fresh parsley if desired, and enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1322 mg | 28% | |
*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.
