seafood chowder
This creamy seafood chowder is a delightful dish that combines the rich flavors of seafood with a hearty base. Perfect for warming up on a chilly day, this chowder is both satisfying and easy to make.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 measuring cups and spoons
- 1 cutting board
- 1 whisk
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced About 2 cups
- 2 cups seafood stock
- 1 cup heavy cream
- 1 cup milk
- 300 grams mixed seafood Shrimp, scallops, and fish of your choice
- 1 teaspoon 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 diced onion and garlic, sautéing for about 3-4 minutes until the onions are translucent.
- Add the diced potatoes to the pot, followed by the seafood stock. Bring to a boil, then reduce the heat to a simmer. Cook for about 10-15 minutes or until the potatoes are tender.
- Once the potatoes are tender, stir in the heavy cream and milk. Allow the mixture to heat through, stirring occasionally.
- Add the mixed seafood, dried thyme, salt, and pepper. Simmer for an additional 5-7 minutes, or until the seafood is cooked and opaque.
- Taste and adjust seasoning as necessary.
- Serve hot, garnished with fresh parsley.
Notes
Feel free to use any combination of seafood you prefer. Just make sure not to overcook the seafood, as it can become rubbery.
For a thicker chowder, you can mash some of the potatoes before adding the seafood.
This chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.