Description

Seafood chowder is a creamy, hearty soup filled with a variety of fresh seafood and tender vegetables. It’s rich, flavorful, and perfect for cozy dinners or impressing guests with comforting coastal flair.

Ingredients

3 tbsp butter
1 medium onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 carrots, diced
2 cups potatoes, peeled and cubed
2 tbsp all-purpose flour
3 cups fish stock or seafood broth
1 cup whole milk
1 cup heavy cream
8 oz white fish fillets (e.g., cod or haddock), cut into chunks
8 oz shrimp, peeled and deveined
1 cup clams or mussels (optional)
Salt and black pepper, to taste
1 bay leaf
1 tsp fresh thyme or parsley, chopped (for garnish)

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Instructions

Melt butter in a large pot over medium heat.
Add onion, celery, garlic, and carrots. Sauté for 5–7 minutes until softened.
Stir in flour and cook for 1–2 minutes, stirring constantly to form a roux.
Gradually add fish stock while stirring to prevent lumps.
Add potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
Stir in milk and cream, then gently add fish and shrimp.
Simmer for 5–10 minutes until seafood is fully cooked. Add clams or mussels in the last 5 minutes and cook until they open.
Season with salt and pepper to taste. Remove bay leaf.
Garnish with fresh thyme or parsley and serve hot.

Notes

Use firm white fish like cod or haddock to prevent it from falling apart.Add corn for sweetness and texture.Smoked fish adds a delicious smoky depth.Use coconut milk for a dairy-free version.Reheat gently to avoid curdling the cream or overcooking seafood.

Nutrition

Serving Size: 1 bowl
Calories: 430
Sugar: 5g
Sodium: 580mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 28g
Cholesterol: 140mg