Creamy Seafood Chowder

Creamy Seafood Chowder

Ingredients:

2 tbsp butter

1 tbsp olive oil

1 onion, finely chopped

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

3 medium potatoes, peeled & diced

4 cups seafood stock (or chicken stock)

1 cup heavy cream (or half-and-half)

1 cup milk

1 bay leaf

1 tsp Old Bay seasoning (or paprika + cayenne)

Salt & pepper, to taste

1 lb mixed seafood (shrimp, scallops, white fish, clams, or crab)

½ cup corn kernels (optional)

2 tbsp fresh parsley, chopped

Lemon wedges, for serving

Instructions:

1. Sauté the base:

In a large pot, melt butter with olive oil. Add onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in garlic.

2. Add potatoes & broth:

Add diced potatoes, bay leaf, stock, Old Bay, salt, and pepper. Bring to a boil, then reduce heat and simmer 15 minutes, until potatoes are tender.

3. Make it creamy:

Stir in cream and milk. Simmer gently (don’t boil) for 5 minutes to thicken slightly.

4. Cook seafood:

Add shrimp, fish, scallops, and/or clams. Simmer 5–7 minutes, until seafood is just cooked through. Stir in corn (if using).

5. Finish & serve:

Remove bay leaf, stir in parsley, and adjust seasoning. Ladle into bowls and serve with crusty bread and lemon wedges. 🍋🥖

✨ Tips:

You can thicken the chowder by mashing a few potato cubes into the broth before adding seafood.

For a smoky flavor, add 3 slices of cooked, crumbled bacon at the start.

Mix and match seafood depending on what you have!