Teresa's Recipes
Creamy Seafood Chowder
Dive into a bowl of this luxurious Creamy Seafood Chowder, where the ocean's bounty meets your taste buds in a delightful symphony of flavors and textures. This comforting dish features a medley of succulent clams, tender scallops, juicy shrimp, and flaky white fish, all enveloped in a rich, velvety broth that whispers of coastal New England's maritime heritage. The combination of buttery vegetables and fresh herbs creates a warm embrace, perfect for chilly evenings or gatherings with loved ones. Serve it alongside crusty artisan bread to soak up every last drop for an unforgettable culinary experience!
Ingredients
- 4 tablespoons Butter
- 1 medium, diced Onion
- 2 stalks, diced Celery
- 1 large, diced Carrot
- 3 cloves, minced Garlic
- 2 medium, diced Potatoes
- 4 cups Fish stock
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- 1 cup Heavy cream
- 1 cup, cleaned and chopped Clams
- 1 cup Scallops
- 1 cup, peeled and deveined Shrimp
- 1 cup, cut into bite-sized pieces White fish fillets
- 2 tablespoons, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 25g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, carrot, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the diced potatoes, fish stock, bay leaf, and thyme. Bring to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
- Using a slotted spoon, remove about half of the cooked vegetables from the pot and set aside.
- Using an immersion blender or a regular blender, carefully puree the remaining vegetables and broth until smooth.
- Return the reserved vegetables to the pot and stir in the heavy cream until fully combined.
- Add the white fish, shrimp, scallops, and clams to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Tips
- For an extra kick, add a dash of cayenne pepper or a few drops of hot sauce to the chowder.
- Feel free to mix and match the seafood based on what is fresh and available. Lobster or crab can elevate this chowder even further!
- If you prefer a lighter version, substitute half of the heavy cream with whole milk or use a dairy-free alternative.