Name: Creamy Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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 or 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, only if needed to thicken the chowder); 2 tablespoons cold water (optional, only if needed to thicken the chowder)

Description

A comforting and creamy seafood chowder that’s both indulgent and easy to prepare, perfect for chilly evenings.

Ingredients

Scale

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 or 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, only if needed to thicken the chowder)
2 tablespoons cold water (optional, only if needed to thicken the chowder)

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Instructions

Melt the butter in a large pot over medium heat.
Add the onion, garlic, celery, and carrot. Cook for 4-5 minutes until the onions are translucent.
Stir in the diced potatoes and pour in the chicken broth.
Bring to a boil, then reduce heat and simmer for 10-12 minutes.
Stir in the heavy cream.
In a bowl, mix 1 cup of hot broth with flour to create a slurry, then add it back to the pot.
If the chowder isn’t thick enough, stir in a cornstarch slurry and simmer for 1-2 minutes.
Add the shrimp, scallops, and white fish. Simmer gently for 5-7 minutes.
Stir in smoked paprika, thyme, salt and pepper to taste.
Let sit on low heat for 2-3 minutes, then serve garnished with parsley or chives.

Notes

Serve with oyster crackers or crusty bread. Ideal for freezing without added cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 90mg