ADVERTISEMENT
Introduction: Nothing beats the warmth and comfort of a hearty soup on a chilly day. And when it comes to comfort food, Creamy Seafood Chowder stands out as an irresistible choice. This velvety soup, packed with tender seafood, vegetables, and a rich, creamy base, offers a burst of flavors with every spoonful. Whether you're a seafood lover or someone looking to add something new to your soup repertoire, this chowder is sure to become a family favorite. Easy to make, satisfyingly indulgent, and perfect for any occasion, this recipe will quickly become a staple in your kitchen.
Ingredients:
1 lb (450g) mixed seafood (shrimp, scallops, fish fillets, or clams)
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cups vegetable or seafood broth
1 cup whole milk
1 cup heavy cream
1/2 cup corn kernels (fresh or frozen)
1/4 cup white wine (optional)
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
Prepare the Seafood: If using frozen seafood, make sure it’s thawed and drained. Cut the fish fillets into bite-sized pieces.
Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add Potatoes and Broth: Add the diced potatoes to the pot, followed by the vegetable or seafood broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes or until the potatoes are tender.
Combine the Cream and Seafood: Pour in the milk and heavy cream, stirring to combine. Bring the chowder back to a simmer. Add the mixed seafood and corn, cooking for an additional 5-7 minutes, until the seafood is cooked through and the chowder has thickened slightly.
Season and Serve: Stir in the white wine (if using), dried thyme, salt, and pepper to taste. Let the chowder simmer for another 2 minutes, then remove from heat. Serve hot, garnished with freshly chopped parsley and a squeeze of lemon.
Tips for Serving and Storing:
ADVERTISEMENT
