Creamy Seafood Chowder

🦀🦐 Creamy Seafood Chowder (Serves 6)

Ingredients:

4 tbsp butter

1 medium onion, diced

2 celery stalks, diced

2 medium carrots, diced

3 garlic cloves, minced

4 medium potatoes, peeled & diced

4 cups seafood stock (or chicken stock)

1 bay leaf

1 tsp Old Bay seasoning (or paprika + celery salt mix)

½ tsp dried thyme

Salt & black pepper, to taste

1½ cups heavy cream (or half-and-half)

1 cup milk

2 tbsp all-purpose flour (optional, for thicker chowder

½ lb shrimp, peeled & deveined

½ lb scallops

½ lb firm white fish (cod, haddock, or halibut), cut into chunks

½ cup cooked crab meat or lobster (optional, for extra luxury)

2 tbsp fresh parsley, chopped

Lemon wedges, for serving

Instructions:

1. Sauté the aromatic

In a large pot, melt butter over medium heat.

Add onion, celery, and carrots; cook for 5 minutes until softened.

Stir in garlic and cook for 1 minute more.

2. Add potatoes & seasonings

Stir in potatoes, seafood stock, bay leaf, Old Bay, thyme, salt, and pepper.

Bring to a boil, reduce heat, and simmer for 12–15 minutes, or until potatoes are tender.

3. Make it creamy

In a separate bowl, whisk flour into the milk until smooth (if using).

Stir the milk mixture and cream into the pot. Simmer on low until slightly thickened (about 5 minutes).

4. Cook the seafood

Add shrimp, scallops, fish, and crab/lobster.

Simmer gently for 4–5 minutes, or until seafood is cooked through (shrimp pink, fish flaky, scallops opaque).

5. Finish & serve

Remove bay leaf, stir in parsley, and adjust seasoning.

Serve hot with lemon wedges and crusty bread for dipping.

💡 Tips for the best chowder:

Use fresh seafood stock for the richest flavor.

Don’t boil once the seafood is in—gentle heat keeps it tender.

Add corn kernels or crisp bacon bits for a twist.