Seafood Chowder
A creamy, hearty seafood chowder loaded with shrimp, clams, scallops, potatoes, and corn. Perfect for a comforting meal
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cup seafood or chicken stock
- 2 large potatoes, peeled and diced into bite-sized pieces
- 1 cup heavy cream
- 1 cup whole milk
- 1 lb mixed seafood (shrimp, clams, scallops, or cod), chopped into bite-sized pieces
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp smoked paprika
- 1 tbsp dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. This aromatic base forms the foundation of your homemade creamy chowder .
- Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux. This step thickens the broth and gives your creamy seafood soup its luscious texture. Gradually whisk in the seafood or chicken stock to avoid lumps, ensuring the mixture is smooth.
- Add the diced potatoes to the pot and bring the mixture to a gentle boil. Reduce the heat to medium-low and let it simmer for 10-12 minutes, or until the potatoes are tender but not mushy. The potatoes add heartiness and help thicken the chowder naturally.
- Stir in the heavy cream, whole milk, smoked paprika, dried thyme, salt, and pepper. Bring the chowder back to a gentle simmer, then add the mixed seafood and corn kernels. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it can become tough.
- Remove the pot from the heat and ladle the chowder into bowls. Garnish with freshly chopped parsley for a pop of color and freshness. Serve your shrimp and clam chowder hot with crusty bread or oyster crackers on the side for a complete comfort meal.
Notes
- For a richer flavor, use a combination of seafood like shrimp, scallops, clams, and crab.
- Smoked paprika adds a subtle smoky depth to the chowder.
- Adjust seasoning to taste, especially if using pre-seasoned seafood or broth.