Description
A soul-warming bowl of Thick and Creamy Seafood Chowder brings the flavors of the ocean together with a velvety, rich texture. Made with tender shrimp, flaky white fish, and delicate vegetables in a savory cream base, this chowder is ideal for chilly evenings or impressing guests. Whether served alone or with a hearty side, it’s comfort food at its finest.
Ingredients
Scale
Seafood
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish fillets (cod or halibut), cubed
- 1/2 cup bay scallops (optional)
Vegetables & Aromatics
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup corn kernels (fresh or frozen)
- 1/3 cup green peas (optional)
- 2 cloves garlic, minced
- 2 Yukon gold potatoes, peeled and diced
Liquids
- 3 cups seafood stock or low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tbsp dry white wine (optional)
- 2 tbsp butter
Seasonings & Herbs
- Salt and freshly cracked pepper to taste
- 1/2 tsp smoked paprika
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 2 tbsp chopped fresh dill (plus more for garnish)
- 1 bay leaf
Thickening Agent
- 2 tbsp all-purpose flour or 1 tbsp cornstarch mixed with 2 tbsp cold water
Optional Toppings
- Crusty bread
- Lemon wedges
- Chopped chives or scallions
Instructions
- Prep all seafood and vegetables before starting.
- In a large heavy-bottomed pot, melt butter over medium heat. Sauté onion, celery, and carrots for 5-6 minutes. Add garlic and cook for 1 minute.
- Sprinkle in the flour and stir for 2-3 minutes to create a roux.
- Slowly add wine (if using), then stir in stock or broth gradually.
- Add potatoes, bay leaf, thyme, paprika, salt, and pepper. Simmer 15-20 minutes.
- Gently stir in seafood and simmer 5-7 minutes until just cooked.
- Lower heat, add cream, milk, peas, and corn. Heat through for 5 more minutes.
- Remove bay leaf. Stir in dill and adjust seasoning. Garnish and serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes