Easy Seafood Chowder
A quick and easy seafood chowder made with fresh shrimp, white fish, potatoes, and aromatic herbs. Rich, comforting, and full of flavor
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 garlic cloves, minced
- 2 medium potatoes, diced
- 3 cups seafood or fish stock
- 1/2 cup dry white wine (optional)
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb white fish (like cod), cubed
- 1/2 cup scallops or crab meat (optional)
- 1 cup heavy cream (or milk for lighter version)
- Salt and black pepper to taste
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tbsp chopped parsley (for garnish)
Instructions
In a large pot, melt butter over medium heat. Sauté onion, celery, carrot, and garlic until softened (about 5 minutes).
Add diced potatoes, stock, and wine. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
Add shrimp, fish, and scallops (if using). Cook for 5–7 minutes until seafood is opaque and fully cooked.
Stir in cream, season with salt, pepper, and thyme. Simmer 2–3 minutes to heat through—do not boil.
Ladle into bowls, garnish with parsley, and serve hot with crusty bread or oyster crackers.
Notes
- For dairy-free: Substitute coconut milk for cream.
- For thicker chowder: Mash some potatoes or add a cornstarch slurry.
- Add smoked seafood like haddock for deeper flavor.
- For thicker chowder: Mash some potatoes or add a cornstarch slurry.
- Add smoked seafood like haddock for deeper flavor.
