Creamy Seafood Chowder
A rich and hearty seafood chowder loaded with fresh flavors and a creamy base, perfect for chilly evenings.
Ingredients
For the chowder base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
For the seafood
- 1 cup shrimp, peeled and deveined
- 1 cup fish fillets (like cod or tilapia), cut into chunks
- 1 cup clams (fresh or canned), drained
Seasoning and garnish
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley or chives
Instructions
Cooking the chowder
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10 minutes.
- Stir in the heavy cream and bring the chowder back to a gentle simmer. Carefully add the shrimp, fish, and clams, cooking for an additional 5-7 minutes until the seafood is cooked through and tender.
- Season the chowder with salt and pepper to taste.
- Ladle the chowder into bowls and garnish with fresh parsley or chives. Enjoy your creamy masterpiece!
Notes
Use fresh seafood for better flavor. For a thicker chowder, consider adding a cornstarch slurry. Avoid overcooking seafood to maintain a tender texture. Store leftovers in an airtight container for up to three days.