Description
A comforting and hearty seafood chowder packed with shrimp, scallops, and white fish, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 pound potatoes, peeled and diced
- 4 cups seafood stock
- 1 cup heavy cream
- 8 ounces shrimp, peeled and deveined
- 8 ounces scallops, cleaned
- 8 ounces white fish fillets, cut into bite-sized pieces
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables are softened.
- Add the dried thyme, smoked paprika, and diced potatoes, stirring to combine.
- Pour in the seafood stock and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the heavy cream and bring the chowder back to a gentle simmer.
- Add the shrimp, scallops, and white fish to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and opaque.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of red pepper flakes while sautéing the vegetables.
- To make it lighter, substitute half of the heavy cream with low-fat milk or use coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg