Creamy Seafood Chowder

Introduction

Creamy Seafood Chowder is a delightful and comforting dish that brings the taste of the ocean right to your table. This rich, velvety chowder combines a medley of fresh seafood, tender potatoes, and sweet corn, all enveloped in a creamy broth that warms the soul.

Perfect for chilly evenings or special occasions, this chowder is not only easy to prepare but also versatile. You can customize it with your favorite seafood, whether it’s succulent shrimp, tender scallops, or flaky fish fillets.

The addition of crispy bacon adds a savory crunch that perfectly complements the creamy texture.

Whether you’re serving it as a hearty meal or a luxurious starter, this Creamy Seafood Chowder is sure to impress your family and friends. Get ready to indulge in a bowl of comfort that celebrates the flavors of the sea!

Ingredients

1 pound mixed seafood (shrimp, scallops, and fish fillets)

4 slices bacon, chopped

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced

1 cup corn (fresh or frozen)

4 cups fish or seafood stock

2 cups heavy cream

1 teaspoon dried thyme

1 teaspoon Old Bay seasoning (or to taste)

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Directions

Cook the Bacon:

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

Sauté the Vegetables:

Add the diced onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Add Potatoes and Stock:

Stir in the diced potatoes and pour in the seafood stock. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.

Incorporate Seafood and Corn:

Add the mixed seafood and corn to the pot. Cook for about 5-7 minutes, or until the seafood is cooked through.

Add Cream and Seasonings:

Stir in the heavy cream, dried thyme, Old Bay seasoning, salt, and pepper. Heat through but do not boil.

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