Description
This Creamy Seafood Chowder is a comforting and flavorful soup featuring tender white fish, succulent shrimp, and sweet corn in a rich, creamy broth. Perfect for a hearty meal, it combines fresh seafood with vegetables and aromatic herbs to deliver a satisfying taste of the sea.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
Broth and Dairy
- 3 cups seafood stock or fish broth
- 1 cup whole milk
- 1 cup heavy cream
Seafood and Vegetables
- 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 8 ounces cooked shrimp, peeled and deveined
- 1 cup corn kernels (fresh or frozen)
Seasonings and Garnish
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
- Optional: crispy bacon bits or oyster crackers for serving
Instructions
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add the finely chopped onion, minced garlic, and diced celery. Sauté the mixture until the vegetables become soft and translucent, about 5 minutes, to build a flavorful base for the chowder.
- Cook Potatoes in Stock: Add the peeled and diced potatoes along with the seafood stock to the pot. Bring the mixture to a boil, then reduce the heat to simmer gently. Cook for 15 minutes or until the potatoes are tender, infusing the broth with their starch and flavor.
- Add Dairy: Stir in the whole milk and heavy cream into the chowder gently. Warm the soup without letting it come to a boil to prevent curdling and maintain a silky texture.
- Cook White Fish and Corn: Add the bite-sized pieces of white fish and corn kernels to the pot. Simmer for about 5 minutes until the fish becomes opaque and flakes easily with a fork, ensuring the seafood is perfectly cooked.
- Add Shrimp and Thyme: Stir in the cooked shrimp and fresh or dried thyme leaves. Cook for an additional 2 minutes just to heat the shrimp through and allow the thyme to infuse its aroma into the chowder.
- Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with chopped fresh parsley. For added texture and flavor, serve with optional crispy bacon bits or oyster crackers.
Notes
- Use fresh seafood stock if possible for a richer flavor; alternatively, high-quality fish broth works well.
- To keep the chowder gluten-free, avoid using oyster crackers or choose gluten-free crackers.
- Adjust cream and milk ratio for a lighter or richer chowder depending on preference.
- Do not boil the chowder after adding dairy to prevent curdling.
- Fresh thyme is preferred for a more vibrant herb flavor but dried thyme is an effective substitute.
