Creamy Seafood Chowder
This creamy seafood chowder features shrimp, scallops, and firm white fish blended with tender potatoes and sweet corn in a rich, lightly creamy broth, perfect for cozy nights.
Ingredients
Seafood and Broth Ingredients
- 1 lb mixed seafood (shrimp, scallops, firm white fish like cod or haddock) — thawed if frozen
- 4 cups fish stock or clam juice (use low-sodium if possible)
Vegetable Ingredients
- 2 cups potatoes, diced (Yukon Gold or russet work well)
- 1 cup corn (canned or frozen)
- 1 onion, diced
- 2 cloves garlic, minced
Cream and Seasoning Ingredients
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Melt the butter in a large pot over medium heat.
- Add the diced onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the diced potatoes and stir to coat in the butter. Cook for 2–3 minutes to start softening the edges.
- Pour in the fish stock or clam juice. Increase heat to bring the liquid to a gentle simmer.
- Cook until the potatoes are fork-tender, about 10–12 minutes depending on dice size.
Cooking
- Reduce the heat to medium-low.
- Add the mixed seafood and corn. Stir gently and cook just until the seafood is opaque and cooked through — about 3–5 minutes.
- Stir in the heavy cream and warm through for 1–2 minutes. Do not boil the chowder after adding cream.
- Taste and season with salt and pepper. Serve hot in bowls and garnish with chopped fresh parsley.
Notes
For a lighter finish, swap half the cream for whole milk. If you want a slightly different seafood profile, try adding clams or using vegetable stock with a splash of clam juice.