Description
This Seafood Chowder is a rich and creamy soup loaded with tender shrimp, white fish, and scallops in a flavorful white wine broth with hearty vegetables. Ready in just 30 minutes, this comforting dish is perfect for a quick and satisfying weeknight meal. Serve it with crusty bread for a cozy, restaurant-quality dinner at home.
Ingredients
- ¼ cup butter
- 1 medium onion, diced
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon dried thyme leaves
- ¼ cup all-purpose flour
- 1 rib celery, sliced
- 1 carrot, sliced
- 1 pound potatoes, peeled and cubed
- ½ cup corn kernels
- 5 cups chicken broth or seafood broth
- ½ cup white wine
- 8 ounces white fish (cod, haddock, tilapia, or salmon), cut into chunks
- 8 ounces sea scallops
- 12 ounces medium shrimp, peeled and deveined
- 6.5 ounces chopped clams, drained
- 2 cups heavy whipping cream
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and cook until soft. Stir in flour, Old Bay seasoning, and thyme. Cook for 2-3 minutes.
- Add Vegetables and Broth: Mix in celery, carrot, potatoes, and corn. Pour in the broth and white wine. Bring to a boil, then reduce heat and simmer for about 10 minutes until vegetables are tender.
- Add Seafood and Cream: Stir in white fish, scallops, shrimp, clams, and heavy cream. Simmer for another 8-10 minutes until the seafood is cooked and potatoes are tender.
- Finish and Serve: Stir in parsley. Adjust seasoning with salt and pepper. Serve hot with crusty bread.
Notes
- Seafood Variations: Swap or add lobster, crab, or salmon.
- Vegetable Add-Ins: Try mushrooms, bell peppers, or peas.
- Dairy-Free Option: Use coconut cream or a plant-based alternative.
- Thickening Tip: Mash some potatoes or add a flour slurry if needed.
- Storage: Refrigerate for up to 3 days. Reheat gently to avoid separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American