Seafood Chowder

Introduction

Seafood chowder is a creamy, comforting dish packed with tender seafood and fresh vegetables. This delightful chowder combines the richness of heavy cream and milk with the flavors of white fish, shrimp, and optional scallops or clams, making it perfect for cozy evenings or special occasions.

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium onion (finely chopped)
2 garlic cloves (minced)
2 celery stalks (diced)
2 medium potatoes (peeled and diced)
2 cups fish or seafood stock
1 cup water
1 bay leaf
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 cup heavy cream
1 cup whole milk
1/2 lb (225g) white fish (such as cod or haddock), cut into bite-sized pieces
1/2 lb (225g) shrimp (peeled and deveined)
1/2 lb (225g) scallops or clams (optional)
1 cup corn kernels (optional)
Salt and pepper (to taste)
Fresh parsley (chopped, for garnish)
Lemon wedges (for serving)

Directions

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onion, garlic, and celery, cooking until the vegetables are softened and fragrant, about 5-7 minutes.
2. Cook the Potatoes: Add the diced potatoes to the pot, stirring to coat them in the oil and butter. Pour in the seafood or fish stock and 1 cup of water, then add the bay leaf and thyme. Bring to a boil, then reduce the heat and let it simmer for about 10-12 minutes, or until the potatoes are tender.
3. Add the Cream and Milk: Stir in the heavy cream and whole milk, and let the chowder come back to a gentle simmer.
4. Add the Seafood: Add the white fish, shrimp, and scallops or clams to the pot. If you’re using corn, add it at this stage as well. Simmer for 5-7 minutes, or until the seafood is cooked through and opaque.
5. Season: Taste the chowder and season with salt and pepper to your liking. Remove the bay leaf and discard.
6. Serve: Ladle the seafood chowder into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for brightness and crusty bread for dipping.

Servings and Timing

• Servings: Approximately 6-8 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Add different seafood, such as mussels or crab.
• Incorporate vegetables like carrots or bell peppers for extra flavor and color.
• Use coconut milk for a dairy-free version.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the seafood from becoming tough.

10 FAQs

1. Can I use frozen seafood? Yes, you can use frozen seafood. Just thaw it before adding to the chowder.
2. What can I substitute for heavy cream? You can use half-and-half or a dairy-free cream alternative.
3. Is this chowder gluten-free? Yes, as long as you ensure the seafood stock is gluten-free.
4. Can I add more vegetables? Absolutely! Feel free to add your favorite vegetables.
5. What type of fish is best? White fish like cod, haddock, or tilapia works well.
6. Can I make this ahead of time? Yes, but it’s best to add the seafood just before serving to maintain its texture.
7. How can I thicken the chowder? If you want a thicker chowder, you can mash some of the potatoes or add a cornstarch slurry.
8. What should I serve with seafood chowder? Crusty bread, crackers, or a fresh green salad are great accompaniments.
9. How long does it take to cook the seafood? Generally, seafood cooks quickly; 5-7 minutes is usually sufficient.
10. Can I use a different type of broth? Yes, vegetable broth can be used, but it will change the flavor profile.

Conclusion

Seafood chowder is a heartwarming dish that brings the flavors of the sea to your table. With its creamy texture and delicious seafood blend, it’s perfect for a cozy dinner or a special gathering. Enjoy this delightful chowder with fresh bread and a squeeze of lemon for an unforgettable meal!

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