Here’s a classic seafood chowder recipe that’s rich and comforting:
Ingredients:
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup fish stock or clam juice
- 1 cup heavy cream
- 1 cup milk
- 2 cups mixed seafood (such as shrimp, scallops, and white fish)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried dill
- 1 bay leaf
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Melt the butter in a large pot over medium heat. Add the onion and celery, and sauté until they are soft, about 5 minutes. Add the garlic and cook for another minute.
- Add the potatoes and carrots to the pot. Pour in the fish stock or clam juice, bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 10-15 minutes.
- Stir in the cream and milk, and bring the mixture back to a simmer.
- Add the seafood, corn, thyme, dill, and bay leaf. Cook for about 5-7 minutes, or until the seafood is cooked through and opaque.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Garnish with chopped parsley if desired, and serve hot with crusty bread.
Enjoy your chowder!