Seafood Chowder
A hearty and creamy seafood chowder packed with fresh shrimp, clams, and white fish, perfect for a comforting meal any day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cups seafood stock or clam juice
- 1 cup heavy cream
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound white fish fillets, cut into bite-sized pieces
- 1 cup clams, chopped (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Melt butter in a large pot over medium heat. Add onions and garlic; sauté until softened.
- Add potatoes, celery, and carrots; cook for 5 minutes, stirring occasionally.
- Pour in seafood stock and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Stir in heavy cream and simmer for another 5 minutes.
- Add shrimp, fish, and clams; cook until seafood is opaque and cooked through, about 5–7 minutes.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For a thicker chowder, mash some of the cooked potatoes before adding the seafood. Serve with crusty bread for a complete meal.