There’s something so heartwarming about a thick and creamy seafood chowder that just wraps you up like a cozy blanket on a chilly day. I remember the first time I made this recipe; my family had gathered for a cozy dinner, and the aroma of fresh seafood and sautéed veggies filled the kitchen. It instantly transported me back to summers spent by the coast, savoring bowls of chowder at my favorite beach shack. Trust me, using fresh ingredients is key to bringing out that rich, comforting flavor! Each spoonful is a delightful mix of tender shrimp, scallops, and fish, all swimming in that luscious, velvety broth. Honestly, it’s like a warm hug in a bowl, perfect for sharing with family or just enjoying on your own. You’ll want to dive right in!
Ingredients List
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 potato, peeled and diced
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 cup white fish, diced (like cod or haddock)
- Salt and pepper to taste
- Fresh parsley for garnish
When selecting your seafood, I recommend going for the freshest options you can find. It really makes a difference! If you can, visit a local fish market—there’s nothing quite like it! Don’t forget to check your pantry for the basics, and feel free to add more vegetables if you have a favorite lurking around. Enjoy the process of gathering your ingredients; it’s the first step toward a delicious meal!
How to Prepare Instructions
Step 1: Sauté the Vegetables
First things first, melt those 2 tablespoons of butter in a large pot over medium heat. You want it to be bubbly and fragrant! Add in the diced onion, minced garlic, diced celery, and carrots. Sauté everything together for about 5–7 minutes until the veggies are softened and the onion is translucent. It’s such a lovely way to start this chowder, and the smell is just divine!
Step 2: Cook the Potatoes
Now, let’s add the diced potato and 4 cups of seafood stock to the pot. Bring this mixture to a gentle boil, and then reduce the heat to let it simmer. You want to simmer it for about 10–15 minutes, or until the potatoes are tender. Just poke them with a fork to check; they should be soft but not mushy. This step is crucial because the potatoes will soak up all that delicious seafood flavor!
Step 3: Add Seafood and Cream
Once the potatoes are ready, it’s time for the magic! Stir in the heavy cream and add your shrimp, scallops, and diced white fish. Cook this mixture for another 5–7 minutes until the seafood is cooked through and tender. You’ll know it’s done when the shrimp turns pink and opaque—just perfect! Keep an eye on it; you don’t want to overcook the seafood!
Step 4: Season and Serve
Finally, it’s time to season your chowder with salt and pepper to taste. Give it a good stir and let those flavors meld together. Before serving, sprinkle some fresh parsley on top for a pop of color and freshness. Ladle the chowder into bowls, and enjoy the warm, comforting goodness! This thick and creamy seafood chowder is truly a bowl of happiness!
Why You’ll Love This Recipe
- Quick and easy preparation—it’s ready in just 45 minutes!
- Rich and comforting flavor that warms you from the inside out.
- Fresh ingredients make every bite a delicious experience.
- Gluten-free option, perfect for everyone at the table!
- Ideal for family meals—gather around and enjoy together!
Trust me, once you try this chowder, it’ll become a staple in your home. It’s so satisfying and truly brings everyone together! Each spoonful is a reminder of cozy gatherings and cherished moments. You’ll love how it turns an ordinary meal into something special!
Tips for Success
To ensure your thick and creamy seafood chowder is absolutely perfect every time, I’ve got a few tried-and-true tips that I swear by. First off, always opt for the freshest seafood you can find. It really elevates the flavor and texture of the chowder. If you’re near a fish market, grab the best shrimp, scallops, and fish you can find—trust me, it makes all the difference!
Also, don’t rush the sautéing process! Taking a little extra time to soften those onions, garlic, celery, and carrots will develop a rich base for your chowder. And when it comes to the potatoes, make sure to cut them into even pieces so they cook uniformly. This way, you won’t end up with some that are mushy while others are still hard.
If you’re looking for a thicker chowder, feel free to adjust the amount of heavy cream to your liking, or even add a bit of cornstarch mixed with water as a thickening agent. Just remember to add it gradually and stir well! Lastly, taste as you go—seasoning can really enhance the overall flavor. A little pinch of salt and pepper can go a long way!
And don’t forget to get creative! Adding your favorite herbs or spices can give the chowder a personal touch. I love a hint of Old Bay seasoning for that little kick, but you do you! Enjoy the process, and your chowder will turn out wonderfully every time!
Storage & Reheating Instructions
Storing your thick and creamy seafood chowder is super easy, and you’ll want to make sure it stays just as delicious as when it was first made! Allow the chowder to cool down to room temperature before transferring it to an airtight container. This will help prevent condensation and keep it fresh. You can store it in the refrigerator for up to 3 days. Just remember, the flavors will continue to develop, making it even tastier the next day!
If you want to keep it longer, you can freeze the chowder! Just portion it into freezer-safe containers or zip-top bags, leaving a little space for expansion. It should stay good in the freezer for about 2-3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator.
When it comes to reheating, I recommend doing it slowly over low heat on the stovetop. This way, you can gently warm it up without boiling, which can cause the seafood to become tough. Stir occasionally, and if it looks a bit thicker than you remember, feel free to add a splash of seafood stock or water to get it back to that luscious consistency. You can also reheat individual portions in the microwave, but be sure to use a microwave-safe container and cover it loosely to allow steam to escape. Give it a stir halfway through to heat it evenly. And voila! You’re ready to enjoy that comforting chowder all over again!
Nutritional Information
When you’re enjoying a bowl of this thick and creamy seafood chowder, it’s nice to know what you’re savoring! Here’s a rough estimate of the nutritional values per serving (1 cup) for this delicious dish:
- Calories: 350
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 15g
- Cholesterol: 70mg
- Sodium: 800mg
Keep in mind that these values can vary based on the specific ingredients you use, especially the type of seafood and cream. But overall, it’s a hearty, satisfying meal that’s packed with flavors and nutrients. Enjoy every spoonful, knowing it’s not just comforting but also nourishing!
FAQ Section
Can I use frozen seafood?
Absolutely! You can use frozen seafood for this thick and creamy seafood chowder, and it can still taste delicious. Just make sure to thaw it in the refrigerator overnight before cooking. This helps ensure even cooking and keeps the texture nice. Keep in mind that fresh seafood will generally have a brighter flavor, but frozen is a great option when fresh isn’t available!
How do I make the chowder thicker?
If you’re looking to amp up the thickness of your chowder, there are a few simple tricks you can try! One option is to add more heavy cream, which will give it that luscious, creamy texture. Another method is to mix a tablespoon of cornstarch with a bit of cold water to create a slurry, then stir it into the chowder. Let it simmer for a few minutes until it thickens up nicely. Just remember, add it gradually and keep stirring to avoid lumps!
What can I substitute for seafood stock?
If you don’t have seafood stock on hand, don’t worry! You can substitute it with chicken broth or vegetable stock. Just keep in mind that it might slightly alter the flavor profile of your chowder. For a deeper flavor, you can enhance your broth with a splash of white wine or a bit of fish sauce. This way, you still get that savory richness without the seafood stock!
Can I add more vegetables?
Absolutely! This chowder is super versatile, so feel free to get a little creative with your veggies. You could add sweet corn for a pop of sweetness, or even diced bell peppers for a bit of crunch. Leafy greens like spinach or kale can also be delicious additions! Just keep in mind that if you add more vegetables, you might need to adjust the amount of seafood stock to maintain that creamy consistency.
How long does the chowder last in the fridge?
Your thick and creamy seafood chowder will be good in the fridge for about 3 days. Just make sure to store it in an airtight container once it’s cooled down. If you notice any leftovers, give it a sniff before eating—if it smells off, it’s better to be safe than sorry! Reheat gently on the stovetop, and it’ll taste almost as good as when it was fresh!
Print
thick and creamy seafood chowder recipe for cozy nights
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A thick and creamy seafood chowder filled with fresh seafood and vegetables.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 potato, peeled and diced
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 cup white fish, diced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add onion, garlic, celery, and carrots. Sauté until softened.
- Add potato and seafood stock. Bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream, shrimp, scallops, and white fish.
- Cook until seafood is cooked through.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh seafood for the best flavor.
- Add more vegetables if desired.
- Adjust thickness by adding more or less cream.
- 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: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: thick and creamy seafood chowder recipe
