Scallop and Shrimp Chowder
Dive into a bowl of comfort with this creamy and indulgent Scallop and Shrimp Chowder! Packed with tender seared scallops, succulent shrimp, and a medley of hearty vegetables like potatoes, carrots, and celery, this seafood chowder is the ultimate cold-weather meal. A rich base of fish stock, heavy cream, and milk is brought to life with aromatic garlic, thyme, and bay leaves, creating layers of savory flavor. Quick to prepare in under an hour, this chowder is perfect for weeknight dinners or elegant gatherings. Garnish with fresh parsley or crispy bacon for an extra touch, and serve with crusty bread or oyster crackers to soak up every last bite. Bursting with ocean-fresh taste and loaded with wholesome ingredients, this chowder will become your go-to seafood comfort dish!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 pound Medium scallops
- 1 pound Medium shrimp, peeled and deveined
- 1 medium Yellow onion, diced
- 2 stalks Celery stalks, diced
- 2 medium Carrots, diced
- 3 cloves Garlic cloves, minced
- 2 large Russet potatoes, peeled and diced
- 2 tablespoons All-purpose flour
- 4 cups Fish stock or seafood broth
- 1 cup Heavy cream
- 1 cup Milk
- 2 Bay leaves
- 2 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 2 strips Crumbled bacon (optional, for garnish)
Instructions
Pat the scallops and shrimp dry with paper towels. Season lightly with salt and pepper.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the scallops for 2 minutes per side until golden brown. Remove the scallops and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Sear the shrimp for about 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside with the scallops.
Melt the remaining butter in the pot over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the fish stock or seafood broth, ensuring there are no lumps. Add the diced potatoes, bay leaves, thyme sprigs, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Reduce the heat to low. Stir in the heavy cream and milk, then add the scallops and shrimp back to the pot. Simmer for an additional 5 minutes to heat the seafood through.
Remove and discard the bay leaves and thyme sprigs. Taste and adjust the seasoning, adding more salt or pepper if needed.
Ladle the chowder into bowls and garnish with fresh parsley and optional crumbled bacon. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 1417 mg | 472% | |
| Sodium | 7665 mg | 333% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 29.1 g | ||
| Protein | 248.3 g | 497% | |
| Vitamin D | 28.1 mcg | 140% | |
| Calcium | 838 mg | 64% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 6978 mg | 148% | |
*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.
