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creamy seafood chowder recipe

Seafood Chowder Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Medium saucepan
  • 1 Ladle
  • 1 Wooden spoon
  • 1 sharp knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon butter
  • 1 medium onion diced
  • 2 clove garlic minced
  • 2 stalk celery diced
  • 1 medium carrot diced
  • 3 tablespoon all-purpose flour
  • 4 cup fish stock
  • 1 cup heavy cream
  • 1 pound mixed seafood cleaned
  • 2 medium potatoes peeled and diced
  • 1 cup corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh thyme chopped

Instructions
 

  • Melt the butter in a large pot over medium heat.
  • Add the diced onion, garlic, celery, and carrot, and sauté until vegetables are soft.
  • Stir in the flour and cook for 1-2 minutes.
  • Gradually add the fish stock, stirring constantly to avoid lumps.
  • Add the diced potatoes and bring the mixture to a boil.
  • Reduce heat and let simmer for 10 minutes, or until potatoes are tender.
  • Stir in the heavy cream, seafood, and corn kernels.
  • Season with salt, black pepper, parsley, and thyme.
  • Cook for an additional 8-10 minutes, until the seafood is cooked through.
  • Remove from heat and let the chowder rest for 5 minutes before serving.

Notes

To enhance the flavor, use fresh seafood if possible, and consider adding a splash of white wine to the stock for depth. Always taste and adjust the seasoning before serving. The chowder can be thickened more by mashing some of the potatoes or adding more flour if desired. Make sure not to overcook the seafood to maintain its tender texture.
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