Description
A creamy and comforting chowder filled with tender seafood, fresh vegetables, and aromatic herbs, perfect for cozy evenings.
Ingredients
Scale
- 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)
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Sauté the onion, garlic, and celery until softened.
- Add diced potatoes, stock, water, bay leaf, and thyme. Bring to a boil, then simmer until potatoes are tender.
- Stir in heavy cream and milk, then let simmer.
- Add fish, shrimp, and scallops/clams, plus corn if using. Simmer until seafood is cooked through.
- Season with salt and pepper, remove bay leaf, and serve garnished with parsley and lemon wedges.
Notes
- For a thicker chowder, mash some potatoes or use a cornstarch slurry.
- Feel free to add or substitute seafood based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg