Description
A rich and hearty seafood chowder loaded with tender fish, shrimp, and shellfish in a creamy, flavorful broth. This comforting and satisfying meal features tender potatoes and a luscious creamy base enhanced with seafood stock and a touch of paprika, perfect for warming up on chilly days.
Ingredients
Seafood
- 1 lb mixed seafood (fish, shrimp, scallops)
Vegetables
- 2 cups diced potatoes
- 1 small onion, chopped
Dairy and Fats
- 2 tablespoons butter
- 1 cup milk
- 1 cup heavy cream
Liquids
- 2 cups seafood stock
Thickening Agents & Spices
- 2 tablespoons all-purpose flour (use gluten-free flour if needed)
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat until it is completely melted and starting to foam. This forms the flavorful fat base of your chowder.
- Sauté the onions: Add the chopped onion to the butter and cook, stirring occasionally, until the onions become soft and translucent, about 3-4 minutes. This builds a sweet and aromatic foundation for the chowder.
- Create the roux: Stir in the flour and continue cooking for 1 minute, stirring constantly to eliminate the raw flour taste while forming a light roux that will thicken the chowder.
- Add the seafood stock: Gradually whisk in the seafood stock to the roux, stirring continuously until the mixture is smooth and slightly thickened. This will create the flavorful broth base.
- Cook the potatoes: Add the diced potatoes to the pot and bring the mixture to a simmer. Cook for about 10-15 minutes or until the potatoes are tender when pierced with a fork.
- Incorporate dairy and spices: Stir in the milk, heavy cream, and paprika, combining thoroughly to create a creamy, rich texture and subtle smoky flavor.
- Cook the seafood: Add the mixed seafood to the pot and gently cook for 3-5 minutes, or until the seafood is just cooked through but still tender. Be careful not to overcook to prevent toughness.
- Season and serve: Season the chowder with salt and freshly ground black pepper to taste. Stir gently and serve warm, garnished with fresh herbs if desired.
Notes
- Use a mix of seafood (fish, shrimp, scallops) for the best flavor and texture.
- Do not overcook the seafood to keep it tender and prevent rubbery texture.
- Garnish with fresh herbs such as parsley or chives to add a fresh finishing touch.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust the thickness by adding more seafood stock or cream as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
