Seafood Chowder
Seafood Chowder is a delicious, thick soup that features different types of seafood. Enjoy this creamy soup filled with shrimp, white fish, and bay scallops.
Equipment
Ingredients
- ¼ cup butter
- 1 cup onion, diced
- 1 cup celery
- 3 garlic cloves, minced
- ¼ cup flour
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and cubed
- 1 teaspoon thyme
- ½ teaspoon old bay
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces shrimp, peeled and deveined
- 8 ounces white fish, cubed
- 8 ounces bay scallops
- 1 cup heavy cream
Instructions
- In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 5–7 minutes.
- Sprinkle in the flour and stir constantly for 1–2 minutes.
- Gradually pour in the chicken broth while stirring.
- Add cubed potatoes, thyme, Old Bay, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until potatoes are fork-tender.
- Stir in shrimp, white fish, and scallops. Simmer for another 5–7 minutes, or until seafood is just cooked through.
- Stir in heavy cream and simmer for 2–3 more minutes to heat through.
- Taste and adjust seasoning if needed. Serve hot.
Nutrition
Notes
- Dice the Vegetables Evenly: Uniformly chopping the onion and celery ensures consistent texture and even cooking throughout the chowder.
- Use Starchy Potatoes: Russet potatoes are ideal for chowder, they break down slightly and help naturally thicken the soup.
- Simmer Gently After Adding Seafood: Shrimp, scallops, and white fish cook quickly. Avoid boiling to keep them tender and prevent overcooking.
- Stir in Cream Last: Add the heavy cream at the end and heat gently to avoid curdling or separating.
- Adjust Seasoning at the End: Once the chowder is fully cooked, taste and add more salt, pepper, or Old Bay if needed.
- Chowder Thickens as It Cools: If reheating leftovers, stir in a splash of broth or cream to loosen the consistency.
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