Description
This creamy seafood chowder is loaded with fresh seafood and vegetables, making it the perfect comfort food for chilly days.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 4 cups fish stock or clam juice
- 2 medium potatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 pound mixed seafood (shrimp, scallops, and fish fillets)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, celery, and carrots, and sauté until softened, about 5 minutes.
- Stir in the garlic and cook for an additional minute until fragrant.
- Pour in the fish stock or clam juice and add the diced potatoes. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
- Add the corn and heavy cream, stirring to combine. Bring back to a simmer.
- Add the mixed seafood and cook for 5-7 minutes, or until the seafood is cooked through and opaque.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
- Feel free to use any combination of seafood you prefer.
- For a spicier chowder, add a pinch of red pepper flakes.
- This chowder can be made ahead of time and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
Keywords: seafood chowder recipe, creamy seafood chowder, easy seafood chowder, chowder recipe, fish chowder, shrimp chowder