Description

This creamy seafood chowder is a comforting and hearty dish featuring tender white fish, succulent shrimp, and sweet corn in a rich, velvety broth made with seafood stock, milk, and cream. Perfectly seasoned with fresh thyme and garnished with parsley, this chowder offers a delightful balance of flavors and textures, ideal for a satisfying meal any time of year.

Ingredients

Scale

Base Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced
2 medium potatoes, peeled and diced

Liquid Ingredients

3 cups seafood stock or fish broth
1 cup whole milk
1 cup heavy cream

Seafood

8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
8 ounces cooked shrimp, peeled and deveined

Vegetables and Herbs

1 cup corn kernels (fresh or frozen)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

Seasonings and Garnishes

Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Optional: crispy bacon bits or oyster crackers for serving

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: Melt butter in a large pot over medium heat. Add finely chopped onion, minced garlic, and diced celery, sautéing until soft and translucent, about 5 minutes.
Cook Potatoes: Add peeled and diced potatoes to the pot along with seafood stock or fish broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
Add Dairy: Stir in whole milk and heavy cream. Warm the chowder gently over low heat, taking care not to bring it to a boil to prevent curdling.
Cook Fish and Corn: Add the white fish pieces and corn kernels to the pot. Simmer for about 5 minutes until the fish becomes opaque and flakes easily with a fork.
Add Shrimp and Thyme: Stir in the cooked shrimp and fresh thyme leaves. Cook for another 2 minutes to heat the shrimp thoroughly and infuse the thyme flavor.
Season and Serve: Season the chowder with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with chopped fresh parsley, and serve optionally with crispy bacon bits or oyster crackers for an added crunch.

Notes

Use fresh or frozen seafood stock for the best seafood flavor base.
Do not boil the chowder after adding milk and cream to prevent curdling.
For a thicker chowder, mash some of the cooked potatoes before adding the fish.
Adjust seasoning at the end since seafood stock can be salty.
Optional garnishes like bacon bits or oyster crackers add texture and extra flavor.