Description
This quick, one-pot seafood chowder delivers the comforting taste of New England-style chowder in less than 40 minutes. Loaded with shrimp, fish, and scallops in a creamy broth enriched with potatoes, butter, and thyme, it’s a cozy, family-friendly meal perfect for weeknights. Serve with crusty bread or oyster crackers for a satisfying finish.
Ingredients
For the chowder base:
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 tablespoons all-purpose flour
- 4 cups seafood or vegetable broth
- 1 large potato, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- Salt and black pepper to taste
For the seafood:
- ½ pound shrimp, peeled and deveined
- ½ pound white fish (like cod or haddock), cut into bite-sized pieces
- ½ pound scallops or clams, cleaned
- 1 cup whole milk
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add onion, garlic, celery, and carrots. Sauté until softened.
- Sprinkle in the flour and stir constantly for about a minute to form a roux.
- Gradually pour in the broth while stirring. Add diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the milk and cream, then add the shrimp, fish, and scallops. Cook gently until the seafood is just cooked through and opaque.
- Remove the bay leaf. Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm with crusty bread.
Notes
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Use fresh seafood for best texture; if frozen, thaw overnight.
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Lower the heat before adding dairy to avoid curdling.
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Avoid overcooking seafood—it continues to cook in residual heat.
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For richer flavor, stir in a touch of bacon or smoked paprika.
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Garnish with fresh herbs and a squeeze of lemon for balance.
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Make the base ahead and add dairy and seafood just before serving for convenience.