Description
Seafood lovers will adore this creamy seafood chowder that brims with ocean-fresh ingredients. Hearty New England flavors blend perfectly with tender shrimp, succulent clams, and rich cream, offering you a comforting maritime meal.
Ingredients
Scale
- 1 lb (450g) mixed seafood (shrimp, scallops, cod, salmon, or clams)
- 4 cups (1 liter) seafood stock
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 2 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 2 tbsps butter
- 1 tbsp olive oil
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- A dash of hot sauce or smoked paprika (optional, for extra heat)
Instructions
- Prepare Base: Heat butter and olive oil in a large pot over medium-high heat, creating a flavorful foundation for the seafood chowder.
- Sauté Aromatics: Add onions, garlic, celery, and carrots, cooking until vegetables soften and become translucent, releasing their aromatic essence.
- Create Roux: Dust vegetables with flour, stirring continuously to develop a golden, smooth thickening agent that will give the chowder its signature creamy consistency.
- Build Liquid Foundation: Stream in seafood stock and heavy cream, whisking thoroughly to eliminate potential lumps and create a velvety smooth broth.
- Incorporate Potatoes and Seafood: Add diced potatoes and seafood medley (shrimp, scallops, white fish), allowing ingredients to gently poach and meld flavors while simmering.
- Season and Enhance: Introduce thyme, bay leaf, salt, and white pepper, carefully balancing the maritime profile and creating depth of flavor.
- Finalize Cooking: Simmer chowder until potatoes reach perfect tenderness and seafood is delicately cooked, approximately 15-20 minutes.
- Garnish and Serve: Elevate the dish with a sprinkle of fresh parsley and a bright squeeze of lemon juice, then ladle into warm bowls alongside crusty bread for a luxurious dining experience.
Notes
- Prevent Seafood Overcooking: Add delicate seafood during the last 3-5 minutes of cooking to maintain tender, juicy texture and avoid rubbery consistency.
- Roux Mastery: Continuously stir flour mixture to prevent burning and ensure smooth, lump-free base for chowder’s creamy foundation.
- Stock Selection Matters: Use high-quality, homemade seafood stock for deeper, more complex maritime flavor profile compared to store-bought alternatives.
- Dietary Adaptation: Substitute heavy cream with coconut milk for dairy-free version, or use cornstarch instead of flour for gluten-free option without compromising rich, velvety texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 325
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg