Description
A creamy seafood chowder that’s easy to make and rich in flavor.
Ingredients
Scale
- 1 lb mixed seafood (shrimp, scallops, and fish)
- 4 cups fish or chicken broth
- 2 cups heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup corn (fresh or frozen)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion is translucent.
- Add the diced potatoes and corn. Cook for about 5 minutes.
- Pour in the broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the seafood and cook until it’s cooked through, about 5-7 minutes.
- Add the heavy cream and stir well. Cook for another 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Use fresh seafood for the best flavor.
- Adjust the thickness by adding more or less cream.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to avoid overcooking the seafood.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
Keywords: seafood chowder recipe creamy