East Coast Seafood Chowder
Dive into the comforting flavors of the coast with this East Coast Seafood Chowder, a creamy and hearty dish brimming with tender cod, succulent shrimp, and sweet bay scallops. This classic recipe combines a rich, velvety base made from butter, sautéed aromatics, and clam juice with chunks of russet potatoes and a touch of fresh thyme for a homey yet elegant taste of the sea. Perfect for chilly evenings or any time you crave something truly satisfying, this chowder comes together in under an hour and is ideal for serving with crusty bread or oyster crackers to soak up every last drop. Whether you're hosting a gathering or enjoying a cozy night in, this comforting seafood chowder will bring the flavors of the East Coast to your table.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups clam juice
- 2 medium russet potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1.5 cups heavy cream
- 1 pound fresh cod, cut into bite-sized pieces
- 0.5 pound small shrimp, peeled and deveined
- 0.5 pound bay scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
- crusty bread or oyster crackers (optional, for serving)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion and celery, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Slowly whisk in the clam juice to avoid lumps, and bring the mixture to a simmer.
Add the diced potatoes, bay leaf, and thyme. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.
Remove the bay leaf and stir in the heavy cream. Gently bring the chowder back to a simmer over medium-low heat.
Add the cod, shrimp, and scallops to the chowder. Cook for 5-7 minutes, or until the seafood is opaque and cooked through.
Season the chowder with salt and black pepper to taste.
Serve hot, garnished with freshly chopped parsley if desired, alongside crusty bread or oyster crackers.
Nutrition Facts
Calories |
3134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 8574 mg | 373% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.5 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 626 mg | 48% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 6772 mg | 144% | |
*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.
