Elegant Seafood Chowder
Dive into the comforting elegance of this seafood chowder, a rich and creamy dish that brings the taste of the ocean to your table. Perfected with tender shrimp, succulent scallops, and flaky cod, this chowder is a symphony of textures and flavors, complemented by hearty vegetables like carrots, celery, and potato. A touch of fresh thyme, paprika, and heavy cream elevates the broth into a luxurious bowl of pure indulgence. Ready in just an hour, this one-pot seafood chowder is ideal for dinner parties or cozy nights in, served with crusty bread or oyster crackers for the ultimate pairing. Whether you're a seafood lover or looking for an impressive yet easy dish, this chowder is a must-try recipe that captures coastal charm in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 1 large russet potato, peeled and diced
- 3 tablespoons all-purpose flour
- 4 cups fish stock or clam juice
- 1.5 cups heavy cream
- 8 ounces raw shrimp (peeled and deveined)
- 8 ounces scallops, cleaned
- 8 ounces cod or other white fish, cubed
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- crusty bread or oyster crackers (for serving)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, celery, and carrots, cooking until softened, about 5 minutes. Stir occasionally to prevent browning.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potato and sprinkle the flour over the vegetables. Stir well to coat and cook for 2 minutes to eliminate the raw flour taste.
Gradually pour in the fish stock or clam juice, stirring constantly to avoid lumps. Add the bay leaf and bring the mixture to a gentle boil.
Lower heat to a simmer and cook for 15-20 minutes, or until the potato is fork-tender.
Pour in the heavy cream and stir to combine. Add the shrimp, scallops, and cod to the pot, ensuring they are submerged in the liquid.
Sprinkle in the thyme, paprika, salt, and black pepper. Continue to simmer gently for 6-8 minutes, or until the seafood is opaque and fully cooked.
Remove the bay leaf and taste the chowder, adjusting seasoning as needed.
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 814 mg | 17% | |
*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.
