Creamy Seafood Chowder
A warm and comforting chowder loaded with assorted seafood, tender vegetables, and a rich, creamy broth, perfect for cozy nights or family gatherings.
Ingredients
For the Chowder
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups potatoes, peeled and cubed (about 4 medium potatoes)
- 4 cups fish or chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper (or to taste)
- 1 pound mixed seafood (e.g., shrimp, scallops, fish)
- 0.25 cup chopped fresh parsley (for garnish)
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until soft and translucent.
- Introduce the minced garlic, diced carrots, and celery into the pot and sauté for another 3-4 minutes.
- Add the cubed potatoes and pour in the broth. Bring to a gentle simmer and cook for about 15 minutes until the potatoes are tender.
Cooking
- Reduce heat to low and stir in the heavy cream, whole milk, dried thyme, Old Bay seasoning, salt, and black pepper. Mix well to combine all the ingredients.
- Gently fold in the mixed seafood and cook for an additional 5-7 minutes until the seafood is cooked through.
- Taste and adjust the seasoning if necessary.
Serving
- Serve hot, garnished with freshly chopped parsley.
Notes
For a thicker chowder, consider mashing a few potatoes with a fork after cooking. You can also add a splash of lemon juice or zest before serving for a brighter flavor.