Ingredients

2 tablespoons butter

1 small onion (diced)

2 cloves garlic (minced)

2 celery stalks (diced)

1 large carrot (peeled and diced)

2 medium gold potatoes (peeled and diced)

3 cups chicken broth (or seafood stock)

2 cups heavy cream (optional: substitute 1 cup milk for a lighter version)

¼ cup flour

½ pound medium shrimp (peeled and deveined)

3-4 large scallops (quartered)

½ pound white fish (e.g., cod, haddock, cut into chunks)

½ teaspoon smoked paprika

¼ teaspoon dried thyme

Salt and pepper (to taste)

Fresh parsley or chives (for garnish)

Oyster crackers or crusty bread (for serving)

2 tablespoons cornstarch (optional, use only if needed to thicken)

2 tablespoons cold water (optional, use only if needed to thicken)

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the onion, garlic, celery, and carrot. Stir frequently and cook for 4-5 minutes, until the onions become translucent and the carrots soften.

Step 2: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes until the potatoes are tender when pierced with a fork.

Step 3: Stir in the heavy cream, blending it evenly into the soup.

Step 4: To thicken the chowder, ladle out 1 cup of hot broth into a small bowl. Add the flour gradually, whisking constantly to create a smooth, lump-free slurry. Slowly pour this mixture back into the pot, stirring continuously. If the chowder needs more thickening, mix the cornstarch with cold water to make a slurry, then add it to the pot and simmer for another 1-2 minutes.

Step 5: Add the shrimp, scallops, and white fish to the pot. Reduce heat to low and gently simmer for 5-7 minutes. Avoid boiling to prevent the cream from curdling.

Step 6: Stir in the smoked paprika, dried thyme, salt, and pepper. Taste and adjust seasoning if needed. Let the chowder sit on low heat for 2-3 minutes to blend the flavors.

Step 7: Ladle the chowder into bowls and garnish with fresh parsley or chives. Serve with oyster crackers or crusty bread.

Tips & Variations

For a lighter chowder, use 1 cup heavy cream and 1 cup milk instead of all cream.

Use seafood stock instead of chicken broth for a more intense seafood flavor.

If you prefer a thicker chowder, ensure to make the flour slurry properly and add the optional cornstarch slurry if needed.

Try adding corn kernels or diced bell peppers for extra sweetness and texture.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood works well. Thaw it completely and pat dry before adding to the chowder to avoid excess water diluting the flavor.

What can I substitute for heavy cream?

You can substitute half or all of the heavy cream with whole milk or half-and-half for a lighter chowder, though it will be less rich and creamy.

Dinner

Creamy Seafood Chowder Recipe

Introduction