Seafood Chowder
Dive into a bowl of comfort with this creamy and hearty Seafood Chowder, a coastal classic that's brimming with flavor and freshness. Packed with tender chunks of cod or haddock, succulent shrimp, and sweet sea scallops, this chowder is elevated by a rich, velvety broth made with clam juice, whole milk, and a touch of heavy cream. Diced red potatoes, aromatic vegetables, and subtle hints of thyme and bay leaf add depth and balance to each spoonful. Perfect for cozy weeknight dinners or special occasions, this one-pot wonder comes together in just an hour and serves six. Garnish with fresh parsley and pair with crusty bread for an irresistible meal that transports you straight to the seaside.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups clam juice
- 2 cups whole milk
- 1 cup heavy cream
- 3 medium red potatoes, diced into 1/2-inch cubes
- 1 leaf bay leaf
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound cod or haddock, cut into 2-inch pieces
- 1 pound peeled and deveined shrimp
- 1 pound sea scallops
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots, and cook for 5-7 minutes until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the clam juice while stirring to create a smooth base.
Add the milk, heavy cream, diced potatoes, bay leaf, thyme, salt, and black pepper. Stir well.
Bring the chowder to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Gently fold in the cod (or haddock), shrimp, and scallops.
Simmer for an additional 10 minutes, or until the seafood is fully cooked and opaque.
Remove the bay leaf and discard. Taste the chowder and adjust seasonings as needed.
Sprinkle with fresh parsley and serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1471 mg | 31% | |
*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.
