Creamy Seafood Chowder
A comforting, creamy seafood chowder perfect for cozy winter meals.
Equipment
- 1 large pot for cooking chowder
- 1 ladle
Ingredients
Seafood
- 1 lb clams scrubbed
- 1 lb shrimp peeled and deveined
- 1 lb white fish cut into chunks
Vegetables
- 2 cups potatoes diced
- 1 cup onion chopped
- 1 cup celery diced
Creamy Base
- 2 cups heavy cream
- 2 cups milk
- 4 tbsp butter
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh parsley chopped
Instructions
Preparation
- Wash and prepare all seafood. Scrub clams, peel and devein shrimp, and cube the fish. Set aside in a cool place.
Cooking
- In a large pot, melt butter over medium heat. Add onions and celery, cooking until they are soft and translucent. Stir in potatoes and cook for an additional 5 minutes.
- Add 4 cups of fish stock to the pot and bring to a boil. Reduce heat and let simmer until the potatoes are tender, approximately 15 minutes.
- Add the seafood to the pot along with heavy cream and milk. Stir gently and allow to simmer until the seafood is cooked through, about 5-7 minutes.
- Season with salt, pepper, and fresh herbs. Taste and adjust the seasoning as necessary.
Finishing Touches
- Garnish with additional fresh herbs before serving. Ladle chowder into bowls and serve hot with crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding additional cream if needed to restore the creamy texture.
Notes
Pro Tips: Use a variety of seafood for depth of flavor. Ingredient Substitutions: Substitute with your favorite fish or seafood. How to Serve: Serve hot with crusty bread. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the base in advance and add seafood just before serving.