Creamy Seafood Chowder
Creamy, comforting, and packed with juicy seafood, this Creamy Seafood Chowder is the kind of bowl that warms you from the inside out.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 4 tbsp Butter melted or room temperature as needed
- 1 medium Onion diced
- 2 stalks Celery diced
- 2 medium Carrots diced
- 3 cloves Garlic minced
- 4 medium Potatoes peeled and diced
- 4 cups Seafood Stock (or chicken stock)
- 1 leaf Bay Leaf
- 1 tsp Old Bay Seasoning
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 0.5 lb Shrimp peeled and deveined
- 0.5 lb Lump Crab Meat
- 1 cup Corn Kernels (fresh or frozen)
- Salt to taste
- Black Pepper to taste
- Fresh Parsley chopped, for garnish
- Lemon Wedges for serving, optional
Instructions
- Step 1: In a large pot, melt butter over medium heat. Add onion, celery, and carrots and cook for 5 minutes until softened but not browned.
- Step 2: Stir in minced garlic and cook for 1 minute more, just until fragrant.
- Step 3: Add diced potatoes, seafood stock, bay leaf, and Old Bay seasoning to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Step 4: Simmer until potatoes are tender, about 12 to 15 minutes. Check with a fork — they should be easily pierced but not falling apart.
- Step 5: Stir in heavy cream, whole milk, and corn. Keep the heat gentle and simmer for 5 minutes. Do not boil after adding the cream to avoid curdling.
- Step 6: Add shrimp and lump crab meat. Cook until shrimp turn pink and opaque, about 3 to 4 minutes. Be careful not to overcook seafood; it becomes rubbery quickly.
- Step 7: Season with salt and black pepper to taste. Remove and discard the bay leaf.
- Step 8: Ladle chowder into warm bowls, garnish with chopped fresh parsley, and serve with lemon wedges and crusty bread.
Notes
For a thicker chowder, mash a few cooked potato chunks against the side of the pot and stir; for a thinner one, add more stock.