Description
Creamy Seafood Chowder Recipe
Ingredients:
1 lb shrimp, peeled and deveined
1 lb sea scallops
2 tbsp butter
1 onion, diced
2 celery stalks, chopped
2 carrots, sliced
3 garlic cloves, minced
3 cups chicken broth or seafood stock
3 cups potatoes, diced
1 cup corn kernels (fresh or frozen)
2 cups heavy cream
1 tsp Old Bay seasoning
1 tsp thyme
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Sauté the Vegetables:
In a large pot, melt butter over medium heat.
Add onion, celery, and carrots. Cook until soft, about 5-7 minutes.
Stir in garlic and cook for another minute.
Simmer the Base:
Pour in the broth and bring to a boil.
Add potatoes, thyme, and Old Bay seasoning.
Reduce heat and simmer until potatoes are tender, about 15 minutes.
Add Seafood and Cream:
Stir in the shrimp, scallops, and corn.
Pour in the heavy cream.
Simmer gently for 5-7 minutes, until seafood is cooked through.
Season and Serve:
Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot with crusty bread.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
#SeafoodChowder #ComfortFood #CreamySoups
Step-by-Step Guide
Follow these detailed instructions for perfect chowder every time. First, ensure all seafood is patted dry. In your large pot, melt the butter over medium heat, then add the diced onion, chopped celery, and sliced carrots. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for just 60 seconds until fragrant to avoid burning. Next, pour in your broth and bring it to a rolling boil. Add the diced potatoes, thyme, and Old Bay seasoning. Reduce the heat to a gentle simmer and cook uncovered for 15 minutes, or until the potatoes are fork-tender.
Now, add the seafood and corn. The key is to add the shrimp and scallops at the same time, as they have similar cook times. Gently pour in the heavy cream. Allow the chowder to return to a very gentle simmer—do not boil—and cook for 5-7 minutes. The seafood is done when the shrimp are pink and opaque and the scallops are firm. Immediately remove from heat to prevent overcooking.
Serving Suggestions
This rich chowder is a complete meal but pairs beautifully with sides. Serve it in deep bowls with a side of warm, crusty sourdough bread or oyster crackers for dipping. For a lighter touch, accompany it with a simple green salad dressed with a lemon vinaigrette. A chilled glass of Chardonnay or a crisp lager complements the creamy seafood flavors perfectly.
How-to Summary
Sauté diced vegetables in butter. Simmer potatoes in broth with seasonings until tender. Gently cook shrimp and scallops in the base with added cream and corn. Season to taste and garnish with fresh parsley.
Frequently Asked Questions
Can I use frozen seafood? Yes, you can. Thaw it completely in the refrigerator and pat it dry before adding to prevent excess water from diluting the chowder.
How can I make this chowder lighter? Substitute half of the heavy cream with whole milk or half-and-half. For a dairy-free version, use full-fat coconut milk.
What other seafood can I add? Firm white fish like cod or haddock, clams, or lump crab meat are excellent additions. Add delicate fish at the very end with the shrimp.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream.
My chowder is too thin. How can I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the simmering chowder before adding the cream and cook for 2 minutes until thickened.
Common Mistakes to Avoid
- Overcooking the seafood: Add shrimp and scallops last and simmer gently until just cooked. They will turn rubbery if boiled or cooked too long.
- Using high-fat cream too aggressively: Avoid bringing the chowder to a rapid boil after adding the cream, as it can curdle or separate.
- Underseasoning: Seafood and cream require ample seasoning. Always taste and adjust salt and pepper at the end. The Old Bay seasoning is key for depth.
- Cutting vegetables too large: Ensure potatoes and carrots are diced uniformly in small, bite-sized pieces for even cooking.
Conclusion
This creamy seafood chowder is a quintessential comfort dish that is surprisingly straightforward to master. By following the step-by-step guide and heeding the common pitfalls, you can create a restaurant-quality soup that is both luxurious and hearty. Perfect for a special occasion or a cozy family dinner, this versatile recipe invites you to make it your own. We hope this enhanced guide helps you cook with confidence and enjoy every delicious spoonful.