Description
A comforting and creamy seafood chowder featuring a blend of fresh fish, shrimp, and mussels, perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound potatoes, peeled and cubed
- 4 cups fish stock or clam juice
- 1 cup heavy cream
- 1 cup whole milk
- 8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
- 8 ounces shrimp, peeled and deveined
- 8 ounces mussels, cleaned and debearded
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in the cubed potatoes and cook for another 2 minutes.
- Pour in the fish stock or clam juice and bring to a boil. Reduce heat and let simmer for about 15 minutes, or until the potatoes are tender.
- Add the heavy cream, whole milk, thyme, salt, and pepper. Stir well to combine.
- Gently add the white fish, shrimp, and mussels to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier chowder, add a pinch of red pepper flakes or a dash of hot sauce.
- Substitute the seafood with your favorites, such as scallops or crab, for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg