Description
A warm, comforting seafood chowder packed with rich flavor from shellfish and a touch of cream.
Ingredients
Scale
- 2 tablespoons butter
- 1 diced onion
- 1 diced celery stalk
- 1 diced carrot
- 2 cups diced potatoes
- 3 cups low-sodium fish or seafood stock
- 3/4 to 1 cup heavy cream or half-and-half
- 8 oz firm white fish (like cod or haddock)
- 8 oz shrimp
- 6 oz scallops
- Salt, to taste
- White pepper, to taste
- Squeeze of lemon
- Chopped parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Sweat diced onion, celery, and carrot in butter until translucent, about 5 minutes.
- Add diced potatoes and stock, bring to a gentle simmer, and cook until potatoes are tender, 12–15 minutes.
- Stir in cream or half-and-half and add seafood, cooking just until opaque (3–5 minutes).
- Check seasoning with salt, white pepper, and lemon juice.
- Serve in shallow bowls, garnished with parsley and lemon wedges.
Notes
For an extra depth of flavor, consider deglazing with white wine after sautéing the aromatics.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 to 1 1/2 cups per person
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg