Lost Souls Seafood Chowder
Dive into a bowl of pure coastal indulgence with "Lost Souls Seafood Chowder," a rich and creamy masterpiece that brings the ocean’s bounty straight to your table. This hearty chowder is loaded with tender bay scallops, succulent shrimp, flaky white fish, and the luxurious addition of sweet lobster meat, making every bite a treasure of flavors. Enhanced with the smoky depth of paprika, fresh thyme, and a velvety base of heavy cream, the chowder is balanced perfectly with the earthy comfort of russet potatoes and vibrant bursts of corn. Crafted with a blend of clam juice and seafood stock, this one-pot wonder is a celebration of sea-to-soup freshness, ideal for a cozy dinner or an elevated family meal. Serve it steaming hot, garnished with fresh parsley and lemon wedges, alongside crusty bread to soak up every last drop of this soul-soothing dish. Perfect for seafood lovers searching for creamy chowder recipes or hearty seafood soup ideas, this dish promises to charm every palate.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 3 cloves, minced garlic cloves
- 4 tablespoons all-purpose flour
- 2 cups clam juice
- 4 cups seafood stock
- 3 medium, peeled and diced russet potatoes
- 2 cups heavy cream
- 1 pound bay scallops
- 1 pound, cut into 1-inch pieces white fish (cod or halibut)
- 1 pound shrimp, peeled and deveined
- 1 cup, chopped cooked lobster meat
- 1 cup frozen corn kernels
- 1 teaspoon, chopped fresh thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 4 for serving lemon wedges
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the diced onion and celery, and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour over the vegetables, and stir well to coat. Cook the mixture for 2 minutes, stirring constantly.
Gradually whisk in the clam juice and seafood stock, making sure to eliminate any lumps.
Add the diced potatoes, and bring the mixture to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the heavy cream, allowing the chowder to warm through but not boil.
Add the scallops, white fish, shrimp, lobster meat, and corn to the pot. Stir gently and let simmer for 5-7 minutes, or until all the seafood is fully cooked.
Season with fresh thyme, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.
Remove from heat and garnish with fresh parsley.
Serve hot with lemon wedges on the side and crusty bread for dipping.
Nutrition Facts
Calories |
4498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2185 mg | 728% | |
| Sodium | 10987 mg | 478% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 32.8 g | ||
| Protein | 359.1 g | 718% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 989 mg | 76% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 10125 mg | 215% | |
*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.
