Let me tell you, there’s nothing quite like a warm bowl of thick and creamy seafood chowder to make your day just a little brighter. This chowder is like a hug in a bowl, filled with sweet shrimp, tender scallops, and a medley of fresh ingredients that come together to create a symphony of flavors. I remember the first time I made this recipe; the rich aroma filled my kitchen, and I just couldn’t wait to dive in! It’s not just a meal; it’s comfort food at its finest. Whether it’s a chilly evening or you’re just craving something hearty, this thick and creamy seafood chowder recipe is sure to hit the spot. Trust me, your taste buds will thank you!
Ingredients List
- 1 lb shrimp, peeled and deveined (make sure to remove those shells for a clean bite!)
- 1 lb scallops (look for fresh ones for the best flavor)
- 1 cup diced potatoes (I love using Yukon Gold for their creaminess)
- 1 cup corn (fresh or frozen works great—just make sure it’s sweet!)
- 1 medium onion, chopped (adds the perfect aromatic base)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 4 cups fish stock (homemade or store-bought; just ensure it’s good quality)
- 1 cup heavy cream (this is what makes it thick and creamy—yum!)
- 2 tbsp butter (for that rich, buttery flavor)
- Salt and pepper to taste (don’t be shy with the seasoning!)
How to Prepare Thick and Creamy Seafood Chowder Recipe
Step-by-Step Cooking Instructions
- First things first, let’s get that pot ready! Melt the butter in a large pot over medium heat. You’ll want it to shimmer, but not brown, so keep an eye on it!
- Once the butter’s melted, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re translucent and fragrant. Trust me, this is where the magic begins!
- Now, add those diced potatoes and pour in the fish stock. Bring the mixture to a boil—this shouldn’t take more than a few minutes. Feel free to stir occasionally to prevent anything from sticking to the bottom.
- When it’s boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender. You can poke them with a fork to check—if it goes in easily, you’re golden!
- Time to add the star of the show! Stir in the shrimp and scallops, and cook for another 3-5 minutes until they turn opaque and tender. Be careful not to overcook them; we want them juicy and succulent!
- Next, stir in the corn and pour in that luscious heavy cream. Heat everything through for a couple more minutes, allowing all those flavors to meld beautifully.
- Finally, season with salt and pepper to taste. Give it a good stir, and voilà! Your thick and creamy seafood chowder is ready to be served hot. Enjoy every spoonful!
Why You’ll Love This Recipe
- Quick preparation—ready in just 45 minutes!
- Rich and satisfying flavor that warms you from the inside out
- Uses fresh, high-quality ingredients for the best taste
- Perfectly thick and creamy texture that’s incredibly comforting
- Great for family dinners or impressing guests without too much fuss
- Leftovers taste even better the next day—if there are any!
Ingredient Notes/Substitutions
When it comes to making this thick and creamy seafood chowder, using fresh ingredients really makes a difference! If you can’t find shrimp or scallops, feel free to swap them with your favorite seafood, like cod or crab—just make sure to adjust the cooking time accordingly! For the potatoes, Yukon Gold are my go-to for their creamy texture, but you can also use russets or red potatoes. If you want a lighter option, you can replace heavy cream with half-and-half or coconut milk, though the chowder will be less thick. And don’t hesitate to add in other veggies like carrots or celery for extra flavor and nutrition!
Tips for Success
To make your thick and creamy seafood chowder truly shine, here are a few tips that I swear by! First, don’t rush the sautéing of the onions and garlic—letting them cook until they’re fragrant and translucent really enhances the flavor base. When adding the seafood, make sure it’s at room temperature; this helps it cook evenly. Also, keep an eye on the chowder while it simmers; overcooking the seafood can make it tough and rubbery, and nobody wants that! Lastly, taste as you go—seasoning is key, and you might find you want a little extra pinch of salt or pepper to really elevate those flavors!
Nutritional Information
Here’s the scoop on the nutritional values for this thick and creamy seafood chowder! Each serving (1 cup) typically contains around 350 calories, 20g of fat (with 10g saturated fat), 20g of protein, and 25g of carbs. It also has about 600mg of sodium. Keep in mind that these are estimates and can vary based on specific ingredients you use. Enjoy this hearty meal knowing you’re savoring something delicious and satisfying!
FAQ Section
Can I use frozen seafood for this chowder?
Absolutely! Frozen shrimp and scallops work perfectly in this thick and creamy seafood chowder recipe. Just make sure to thaw them completely before cooking for the best texture.
Can I make this chowder ahead of time?
Yes, you can make it ahead! Just store it in an airtight container in the fridge for up to 2 days. The flavors will meld beautifully, making it even tastier!
What can I serve with seafood chowder?
This chowder pairs wonderfully with crusty bread or a fresh green salad. If you want to elevate your meal, consider serving it with homemade garlic bread for that extra touch!
Is this chowder gluten-free?
Yes! This thick and creamy seafood chowder recipe is naturally gluten-free, as it doesn’t include any flour or gluten-containing ingredients. Perfect for those with dietary restrictions!
How do I store leftovers?
To store leftovers, simply let the chowder cool and transfer it to an airtight container. It can be kept in the fridge for up to 3 days, or you can freeze it for longer storage. Just remember to reheat gently!
Storage & Reheating Instructions
Storing your thick and creamy seafood chowder is super simple! Once it’s cooled down, transfer it to an airtight container and pop it in the fridge. It’ll keep well for up to 3 days. If you’d like to save it for later, you can freeze it for up to 2 months. Just make sure to label the container with the date!
When you’re ready to enjoy your chowder again, gently reheat it on the stovetop over low heat, stirring occasionally until it’s warmed through. If it’s too thick after freezing, feel free to add a splash of fish stock or cream to bring it back to life!
Print
Thick and Creamy Seafood Chowder Recipe for Ultimate Comfort
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A rich and thick seafood chowder filled with fresh ingredients.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 1 cup diced potatoes
- 1 cup corn
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fish stock
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Add potatoes and fish stock; bring to a boil.
- Reduce heat; simmer until potatoes are tender.
- Add shrimp and scallops; cook until they are opaque.
- Stir in corn and heavy cream; heat through.
- Season with salt and pepper.
- Serve hot.
Notes
- Use fresh seafood for the best flavor.
- Adjust thickness by adding more or less cream.
- This chowder can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: thick and creamy seafood chowder recipe
