Name: Creamy Seafood Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 celery stalks, diced; 1 large carrot, peeled and diced; 2 medium gold potatoes, peeled and diced; 3 cups chicken broth or seafood stock; ½ pound medium shrimp, peeled and deveined; 3-4 large scallops, quartered; ½ pound white fish (e.g., cod or haddock), cut into chunks; 2 cups heavy cream (or substitute 1 cup milk for a lighter version); ¼ cup flour; 2 tablespoons cornstarch (optional, for thickening); 2 tablespoons cold water (optional, for thickening); ½ teaspoon smoked paprika; ¼ teaspoon dried thyme; Salt and pepper, to taste; Fresh parsley or chives, for garnish; Oyster crackers or crusty bread, for serving

Description

This creamy seafood chowder is a comforting, flavorful soup packed with shrimp, scallops, and white fish simmered with tender vegetables in a rich, creamy broth. Perfect for chilly days, it combines fresh seafood and savory seasonings with a smooth texture, served best with oyster crackers or crusty bread.

Ingredients

Base

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
2 celery stalks, diced
1 large carrot, peeled and diced
2 medium gold potatoes, peeled and diced
3 cups chicken broth or seafood stock

Seafood

½ pound medium shrimp, peeled and deveined
3-4 large scallops, quartered
½ pound white fish (e.g., cod or haddock), cut into chunks

Dairy & Thickening

2 cups heavy cream (or substitute 1 cup milk for a lighter version)
¼ cup flour
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)

Seasoning & Garnish

½ teaspoon smoked paprika
¼ teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley or chives, for garnish
Oyster crackers or crusty bread, for serving

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Instructions

Sauté the Vegetables: Melt the butter in a large pot over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrot. Stir frequently and cook for 4-5 minutes until the onions appear translucent and the carrots start to soften.
Add the Potatoes and Stock: Stir in the diced potatoes. Pour in the chicken broth or seafood stock. Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and let it simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Add the Cream: Stir in the heavy cream (or milk, if using for a lighter version) into the pot.
Make a Slurry to Thicken the Chowder: Ladle out 1 cup of hot broth from the pot into a small bowl. Gradually add the flour one tablespoon at a time, whisking constantly to create a smooth, lump-free mixture (slurry). Slowly pour this slurry back into the pot, stirring continuously to thicken the chowder. If the chowder is still too thin, mix the cornstarch and cold water into a slurry, stir into the pot, and simmer for an additional 1-2 minutes.
Add the Seafood: Add the shrimp, scallops, and white fish to the pot. Reduce heat to low and simmer gently for 5-7 minutes, taking care not to boil to prevent the cream from curdling.
Season and Let the Flavors Blend: Stir in smoked paprika, dried thyme, salt, and pepper to taste. Adjust seasonings as needed. Let the chowder sit on low heat for 2-3 minutes to allow flavors to meld together.
Serve: Ladle the chowder into bowls and garnish with fresh parsley or chives. Serve with oyster crackers or crusty bread on the side.

Notes

Use fresh or thawed seafood to ensure the best flavor and texture.
The cornstarch slurry is optional and should be used only if the chowder needs additional thickening.
Simmer gently after adding cream and seafood to avoid curdling the dairy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American