Curried Seafood Chowder
Dive into a bowl of luxurious comfort with this Curried Seafood Chowder, a vibrant fusion of hearty ingredients and bold flavors. This creamy chowder combines tender shrimp, flaky cod, and delicate scallops with the warmth of curry powder and paprika, creating a cozy yet exotic twist on a classic. Packed with wholesome vegetables like onion, celery, carrots, and potatoes and finished with a luscious touch of heavy cream, this dish is both satisfying and elegant. Perfect for showcasing seafood at its best, this one-pot recipe is ready in under an hour, making it ideal for weeknight dinners or special occasions. Serve it steaming hot, garnished with fresh parsley, for a flavorful experience that will transport you to coastal bliss.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon paprika
- 3 tablespoons all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 large russet potato, peeled and diced
- 1 cup heavy cream
- 1 pound shrimp, peeled and deveined
- 0.75 pound cod fillet, cut into bite-sized pieces
- 0.5 pound scallops
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large stockpot, melt the butter and olive oil over medium heat.
Add the diced onion, celery, and carrot to the pot and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Mix in the curry powder and paprika, stirring well to coat the vegetables evenly.
Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly to create a thickened base.
Gradually pour in the seafood stock, whisking as you go to prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potato and simmer for 10-12 minutes, or until the potato is tender.
Stir in the heavy cream, then add the shrimp, cod, and scallops to the pot.
Cook the seafood for 5-7 minutes, or until the shrimp is pink and opaque, and the fish flakes easily.
Add the frozen corn kernels, salt, and black pepper, stirring to combine. Simmer for another 2-3 minutes to warm the corn.
Taste and adjust seasoning, if needed.
Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1008 mg | 21% | |
*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.
