Description
A warm and comforting seafood chowder that captures the essence of the East Coast with rich flavors and tender seafood.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups fish stock or seafood broth
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1/2 pound haddock or other white fish, cut into chunks
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops, cut into quarters
- 1/2 cup fresh parsley, chopped
- 2 tablespoons lemon juice (optional)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion, chopped celery, and minced garlic. Sauté until softened and fragrant, about 5 minutes.
- Stir in the diced potatoes, then pour in the fish stock or seafood broth. Bring to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are tender but not mushy.
- Pour in the heavy cream and milk, adding the dried thyme, Old Bay seasoning, salt, and pepper. Return to a simmer, stirring occasionally.
- Carefully add the haddock, shrimp, and scallops to the pot. Cook for an additional 5 to 7 minutes until the seafood is opaque and tender.
- Stir in the fresh parsley and lemon juice if using. Taste and adjust seasoning as needed.
- Ladle the steaming chowder into bowls and serve.
Notes
For a gluten-free version, ensure that your seafood broth is gluten-free. Pair with crusty bread or a salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Canadian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg