Creamy Seafood Chowder
A comforting and rich chowder combining tender seafood, hearty vegetables, and a creamy broth, perfect for chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil for a hint of savory flavor while sautéing.
- 1 medium onion, diced bringing in aromatic sweetness to the base.
- 2 cloves garlic, minced adding pungent warmth that elevates the chowder.
- 2 medium carrots, diced providing a touch of earthy sweetness and vibrant color.
- 2 stalks celery, diced contributing crunch and freshness.
- 4 medium potatoes, peeled and cubed (About 4 cups) offering a hearty, filling component.
- 4 cups fish or chicken broth a flavorful liquid for the perfect base.
- 1 cup heavy cream ensuring a luscious and rich texture.
- 1 cup whole milk enhancing creaminess while balancing flavors.
- 1 teaspoon dried thyme imparting an aromatic depth to the dish.
- 1 teaspoon Old Bay seasoning a classic blend that complements seafood beautifully.
- 1/2 teaspoon salt (or to taste) elevating the overall flavor profile.
- 1/2 teaspoon black pepper (or to taste) adding necessary warmth and complexity.
- 1 pound mixed seafood (e.g., shrimp, scallops, fish) the star of the dish, providing tenderness and ocean freshness.
- 1/4 cup chopped fresh parsley (for garnish) introducing a fresh, vibrant touch for presentation.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Introduce the minced garlic, diced carrots, and celery into the pot and sauté for another 3-4 minutes.
- Add the cubed potatoes to the mixture and pour in the broth.
- Bring to a gentle simmer, cooking for about 15 minutes or until the potatoes are tender.
- Reduce the heat to low and stir in the heavy cream and whole milk.
- Add the dried thyme, Old Bay seasoning, salt, and black pepper, stirring well.
- Gently fold in the mixed seafood and cook for an additional 5-7 minutes until the seafood is cooked through and opaque.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with freshly chopped parsley.
Notes
Creamy Seafood Chowder can be made ahead of time and reheated gently before serving. For a lighter version, consider using low-fat milk or plant-based cream.