Description
A rich and hearty seafood chowder packed with shrimp, scallops, and tender fish in a creamy broth. Perfect for cozy meals with family or friends!
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- ½ lb scallops
- 1 lb cod or haddock, cut into chunks
- 2 medium potatoes, diced
- 1 large onion, chopped
- 2 stalks celery, sliced
- 2 medium carrots, diced
- 4 cups chicken or vegetable broth
- 2 cups half-and-half or heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add onion, celery, and carrots. Sauté until softened, about 5 minutes. Stir in garlic and thyme.
- Create the Base: Sprinkle flour over the vegetables and cook for 1–2 minutes. Gradually add broth while stirring. Add potatoes and bay leaf. Simmer until potatoes are tender, about 15 minutes.
- Cook Seafood: Add shrimp, scallops, and fish to the pot. Simmer for 5–7 minutes until seafood is cooked.
- Add Cream: Lower the heat and stir in half-and-half. Heat gently without boiling. Season with salt and pepper to taste.
- Serve: Remove the bay leaf and garnish with fresh parsley or chives if desired.
Notes
- For a gluten-free option, replace flour with cornstarch or arrowroot powder.
- Fresh or frozen seafood can be used; thaw frozen seafood before cooking.
- Adjust the thickness by adding more broth or cream as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sodium: 750mg
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g