the Seafood Chowder recipe

Byzitouni

🛒 What You’ll Need

  • 1 lb Mixed seafood (shrimp, scallops, and white fish or clams) 🦐🐚
  • 3 large Potatoes, peeled and cubed 🥔
  • 2 Carrots, diced & 2 stalks Celery, sliced 🥕🌿
  • 1 cup Corn kernels (fresh or frozen) 🌽
  • 4 cups Seafood or chicken stock 🥣
  • 2 cups Heavy cream or half-and-half (for that silky texture!) 🥛
  • 4 tbsp Butter 🧈
  • 1 Onion, finely diced 🧅
  • 3 cloves Garlic, minced 🧄
  • 1 tsp Old Bay seasoning or dried thyme 🌿✨
  • Salt & Black pepper to taste 🧂
  • Fresh parsley for garnish 🍃

👩‍🍳 Instructions

  1. Sauté the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté until softened (about 5 minutes). 🧅🥕🌪️
  2. Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Add the Old Bay seasoning to toast the spices. 🧄💨✨
  3. Simmer the Veggies: Pour in the stock and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 12–15 minutes until the potatoes are fork-tender. 🥔⏲️🔥
  4. Creamy Goodness: Stir in the heavy cream and corn. Bring the soup back to a gentle simmer (do not let it reach a rolling boil!). 🥛🌽🌀
  5. The Seafood: Add your mixed seafood (shrimp, scallops, fish). Cook for 4–6 minutes until the shrimp are pink and the fish is opaque and flaky. 🦐🐚🤤
  6. Season: Taste and add salt and pepper as needed. If you like it thicker, you can stir in a small flour-and-water slurry at this stage! 🥄🧂
  7. Serve: Ladle the steaming chowder into bowls and garnish with plenty of fresh parsley. 🥣🍃✨

🔥 Pro Tips:

  • The Seafood Secret: Add the seafood last! Seafood cooks very quickly, and adding it at the end ensures it stays tender and juicy rather than rubbery. 🦐💎
  • Hearty Texture: For an extra thick chowder, mash a few of the cooked potato cubes directly in the pot before adding the cream. 🥔🎯

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