Creamy Seafood Chowder

A Creamy Seafood Chowder is a rich, comforting soup that combines the delicate flavors of seafood with a creamy, hearty broth. Perfect for cozy nights, this chowder can be made with a variety of seafood like shrimp, crab, and fish, and it’s easy to prepare. Here’s a simple and delicious recipe for a creamy seafood chowder:

Creamy Seafood Chowder

Ingredients:

• 1 lb mixed seafood (such as shrimp, scallops, and white fish like cod or haddock, or a seafood mix)
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 4 cups fish stock (or vegetable broth)
• 2 cups whole milk (or half-and-half for extra creaminess)
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 1/2 tsp dried thyme (or fresh thyme)
• 1/2 tsp smoked paprika (optional, for a smoky flavor)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp fresh lemon juice (optional, for added brightness)

Instructions:

1. Prepare the Seafood:
   • If you’re using uncooked shrimp, peel and devein them. Cut any large pieces of fish into bite-sized chunks.
   • Set aside the seafood.
2. Cook the Vegetables:
   • In a large pot, melt the butter over medium heat.
   • Add the chopped onion, celery, and carrots, and sauté for about 5-7 minutes, or until the vegetables are softened.
   • Add the minced garlic and cook for another minute until fragrant.
3. Make the Chowder Base:
   • Sprinkle the flour over the vegetables and stir to combine, cooking for about 1-2 minutes to remove the raw flour taste.
   • Gradually pour in the fish stock while stirring to avoid lumps. Stir in the thyme and paprika.
   • Add the diced potatoes, and bring the mixture to a simmer. Let it cook for about 10-15 minutes, or until the potatoes are tender.
4. Add the Dairy:
   • Once the potatoes are tender, pour in the milk and heavy cream. Stir well, and bring the mixture back to a simmer.
   • Taste the soup and add salt and pepper as needed.
5. Add the Seafood:
   • Gently add the seafood to the chowder and simmer for about 5-7 minutes, or until the seafood is fully cooked and the soup is heated through. The shrimp should be pink, and the fish should be opaque and easily flake with a fork.
6. Finishing Touches:
   • Stir in the fresh lemon juice (if using) to brighten the flavors.
   • Garnish with freshly chopped parsley just before serving.
7. Serve:
   • Ladle the creamy seafood chowder into bowls and serve with crusty bread or crackers on the side.

Tips:

• Seafood Variety: Feel free to adjust the type of seafood you use. You can use crab meat, lobster, or any combination of your favorite seafood.
• Vegetables: You can also add other vegetables like corn, leeks, or parsnips for extra flavor and texture.
• Thicker Chowder: If you prefer a thicker chowder, you can mash some of the cooked potatoes before adding the seafood, or use a little extra flour to thicken the base.
• Storage: This chowder can be stored in the fridge for up to 2 days. Reheat gently over low heat. It also freezes well for up to 3 months—just be sure to cool it completely before freezing.

This Creamy Seafood Chowder is perfect for a comforting meal, full of rich flavors from the seafood and the creamy broth. It’s easy to prepare and great for any seafood lover! Enjoy!