Description
A rich and creamy seafood chowder that combines various seafood with vegetables in a flavorful broth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup corn kernels, fresh or frozen
- 1 cup fish stock
- 2 cups heavy cream
- 200g shrimp, peeled and deveined
- 200g scallops, cleaned
- 200g white fish, diced
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and corn, cooking for 5 minutes.
- Pour in the fish stock and bring to a simmer.
- Cook until the potatoes are tender, about 10 minutes.
- Add the heavy cream and bring the mixture back to a simmer.
- Stir in the shrimp, scallops, and white fish, cooking until seafood is opaque.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a spicier chowder, add diced jalapeños.
- Consider substituting different seafood based on availability.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
Keywords: seafood chowder recipe