Easy Seafood Chowder
Dive into comfort with this easy seafood chowder, a creamy, flavor-packed bowl of goodness that’s perfect for any season! Loaded with tender chunks of white fish, succulent shrimp, and sweet pops of corn, this hearty chowder is thickened with a velvety roux and enriched with heavy cream for the ultimate cozy texture. The addition of potatoes, sautéed onion, and celery creates a satisfying base, while a hint of garlic and paprika adds layers of warmth and depth. With just 45 minutes from prep to plate, this one-pot recipe is ideal for busy weeknights or an impressive dinner party starter. Serve it steaming hot with a sprinkle of fresh parsley for the perfect finishing touch. Whether you're seeking a quick seafood fix or a crowd-pleasing dish, this chowder will transport your taste buds to the comfort of a coastal kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 3 tablespoons Flour
- 4 cups Chicken or seafood stock
- 2 medium Russet potatoes, diced
- 1 cup Heavy cream
- 1 pound White fish (e.g., cod or haddock), cut into 1-inch pieces
- 0.5 pound Shrimp, peeled and deveined
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and celery, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to create a roux.
Slowly whisk in the chicken or seafood stock, making sure there are no lumps. Bring it to a gentle simmer.
Add the diced potatoes to the pot and cook for 10-15 minutes, or until the potatoes are tender.
Stir in the heavy cream and bring the mixture back to a simmer, being careful not to let it boil.
Add the white fish and shrimp to the pot, cooking for 5-7 minutes, or until the seafood is opaque and cooked through.
Stir in the corn kernels, salt, black pepper, and paprika, adjusting seasoning to taste.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1048 mg | 349% | |
| Sodium | 6968 mg | 303% | |
| Total Carbohydrate | 163.7 g | 60% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 22.5 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 26.9 mcg | 134% | |
| Calcium | 403 mg | 31% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5484 mg | 117% | |
*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.
