Description

This creamy seafood chowder is rich, comforting, and full of tender seafood, potatoes, and vegetables in a smooth, velvety broth. Shrimp, scallops, and white fish cook gently in a creamy base that is flavored with garlic, onion, celery, carrot, and subtle spices. The chowder is hearty enough to serve as a main dish and refined enough to feel special, making it a reliable recipe for cozy dinners or relaxed gatherings.

Ingredients

Unsalted butter

Yellow onion finely diced

Garlic cloves minced

Celery stalks diced

Large carrot peeled and diced

Gold potatoes peeled and diced

Chicken broth or seafood stock low sodium

Heavy cream or a mix of heavy cream and whole milk

All purpose flour

Medium shrimp peeled and deveined

Large sea scallops quartered

White fish such as cod or haddock cut into chunks

Smoked paprika

Dried thyme

Salt

Black pepper

Fresh parsley or chives finely chopped

Oyster crackers or alcohol free crusty bread

Cornstarch optional for thickening

Cold water optional for slurry

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Instructions

2. Melt the butter gently in a large pot over medium heat until fully melted without browning

3. Add the onion, garlic, celery, and carrot and cook while stirring until the vegetables soften and the onion becomes translucent

4. Stir in the diced potatoes and pour in the broth, then bring the mixture to a gentle boil

5. Lower the heat, cover the pot, and let it simmer until the potatoes are tender when pierced with a fork

6. Pour in the heavy cream and stir slowly to combine while keeping the heat low

7. Ladle hot broth into a bowl, whisk in the flour gradually until smooth, then return the mixture to the pot while stirring

8. Allow the chowder to simmer gently until slightly thickened, adding a cornstarch slurry only if needed

9. Add the shrimp, scallops, and white fish and let them cook gently without boiling

10. Season with smoked paprika, thyme, salt, and black pepper, then stir carefully

11. Let the chowder rest briefly over low heat so the flavors blend together

12. Ladle into bowls and finish with fresh parsley or chives before serving

13.

Notes

Cut all vegetables into similar sizes so they cook evenly throughout the chowder

Always keep the heat low after adding cream to prevent separation and maintain a smooth texture

Seafood cooks quickly, so watch closely and avoid overcooking to keep it tender

Shrimp are done when pink and gently curled, fish should be opaque and flaky, and scallops should be just firm

The chowder will thicken slightly as it cools, so avoid over thickening during cooking

For reheating, warm slowly on the stovetop and add a splash of milk or broth if needed

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American