Thick and Creamy Seafood Chowder

🦞 Thick and Creamy Seafood Chowder

Ingredients

4 Tbsp butter

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

4 medium potatoes, peeled and cubed

4 cups seafood stock (or chicken broth)

1 cup heavy cream

1 cup whole milk

2 Tbsp all-purpose flour

1 tsp Old Bay seasoning (or to taste)

½ tsp smoked paprika

1 bay leaf

½ tsp thyme (dried or fresh)

Salt & black pepper, to taste

1 lb mixed seafood (shrimp, scallops, crab meat, or chunks of white fish)

½ cup corn kernels (optional)

Fresh parsley, chopped (for garnish)

Cooked bacon crumbles (optional topping)

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Instructions

1. Sauté the base: In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook until softened (5–6 minutes). Stir in garlic.

2. Add potatoes & broth: Stir in potatoes, stock, bay leaf, thyme, paprika, and Old Bay. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).

3. Make it creamy: In a small bowl, whisk flour into the milk until smooth. Slowly stir into the pot. Simmer for 5 minutes to thicken. Add cream and corn (if using). Season with salt and pepper.

4. Add seafood: Gently stir in shrimp, scallops, crab, or fish. Cook just until seafood is opaque and cooked through (5–7 minutes).

5. Finish & serve: Remove bay leaf. Taste and adjust seasoning. Ladle into bowls, garnish with parsley (and bacon if desired). Serve with crusty bread or oyster crackers.

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👉 This chowder is extra thick and creamy—if you like it even richer, stir in a handful of shredded cheddar cheese at the end.