Perfect for those chilly evenings when only a bowl of creamy, dreamy chowder will do. Packed with the ocean’s bounty, this seafood chowder is a hug in a bowl, ready to warm you up from the inside out.
Why This Recipe Works
- The combination of shrimp, scallops, and clams offers a delightful variety of textures and flavors.
- Heavy cream and potatoes create a luxuriously creamy base that’s both comforting and satisfying.
- A hint of smoked paprika adds a subtle depth that elevates the entire dish.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 1 lb mixed seafood (shrimp, scallops, clams), cleaned and prepared
- 2 cups heavy cream
- 2 large potatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp smoked paprika
- Salt and pepper to taste
- 2 tbsp butter
- 4 cups fish stock
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. This builds a flavor foundation for your chowder.
Step 2: Add the Potatoes and Spices
Stir in the diced potatoes and smoked paprika, coating them well with the butter and aromatics. Cook for another 5 minutes to let the flavors meld.
Step 3: Pour in the Stock
Add the fish stock to the pot, bringing the mixture to a boil. Reduce the heat to a simmer and let it cook until the potatoes are tender, about 15 minutes.
Step 4: Incorporate the Seafood and Cream
Gently add the mixed seafood to the pot, followed by the heavy cream. Simmer on low heat for another 10 minutes, or until the seafood is cooked through. Avoid boiling to prevent the cream from separating.
Step 5: Season and Serve
Season the chowder with salt and pepper to taste. Ladle into bowls and serve hot, garnished with fresh parsley if desired.
Tips and Tricks
For an even richer flavor, consider using homemade fish stock. If you’re short on time, a high-quality store-bought version will work in a pinch. To prevent the seafood from overcooking, add it towards the end of the cooking process. For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream. Always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.
Recipe Variations
- Swap out the seafood for crab meat for a luxurious twist.
- Add corn kernels for a sweet crunch and pop of color.
- Use sweet potatoes instead of regular potatoes for a healthier, sweeter base.
- Incorporate bacon bits for a smoky, salty flavor contrast.
- For a spicy kick, add a dash of cayenne pepper or chopped jalapeños.
Frequently Asked Questions
Can I use frozen seafood?
Absolutely! Frozen seafood is a great option, especially if fresh isn’t available. Just make sure to thaw it completely and pat it dry before adding it to the chowder to prevent excess water from diluting the flavors.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little extra cream or stock if the chowder has thickened too much.
Can I make this recipe dairy-free?
Yes, you can substitute the heavy cream with coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious.
Summary
This creamy seafood chowder is the ultimate comfort food, combining the richness of the sea with the heartiness of potatoes and cream. It’s easy to make, customizable, and guaranteed to satisfy.
