Description
A rich, velvety seafood chowder loaded with tender fish, shrimp, and shellfish, blended with creamy potatoes, herbs, and vegetables for a cozy, hearty meal.
Ingredients
1 large onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 garlic cloves, minced
1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)
2 large potatoes, diced
3 Tbsp all-purpose flour
1.5 L (6 cups) seafood or chicken broth
200 ml (¾ cup) white wine (optional)
500 ml (2 cups) double cream (heavy cream)
Salt and pepper, to taste
2 Tbsp fresh parsley, chopped
1 tsp thyme (optional)
Instructions
- In a large pot over medium heat, sauté onion, celery, carrot, and garlic until soft and translucent, about 5 minutes.
- Sprinkle flour over vegetables and stir for 1–2 minutes to cook off raw taste.
- Gradually whisk in broth and wine (if using), stirring constantly to prevent lumps. Bring to a simmer.
- Add diced potatoes and cook until tender, about 10–15 minutes.
- Gently stir in mixed seafood and simmer for 5–10 minutes until cooked through.
- Stir in double cream, parsley, thyme (if using), and season with salt and pepper. Warm through without boiling.
- Ladle into bowls and garnish with additional parsley. Serve with crusty bread.
Notes
- Use fresh or frozen seafood; if frozen, thaw completely before adding.
- For thicker chowder, mash a few potato cubes before adding seafood.
- White wine enhances flavor but can be omitted or replaced with extra broth.
- Add corn or bell pepper with potatoes for variety.
- Not ideal for freezing due to cream separation—enjoy fresh.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 portion (1/8 of recipe)
- Calories: 410
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
