If you’re craving something warm, comforting, and packed with rich coastal flavors, this Seafood Chowder is exactly what you need! Loaded with tender seafood, creamy broth, and perfectly seasoned vegetables, every spoonful is hearty, satisfying, and full of flavor. It’s the perfect cozy meal for chilly evenings or when you simply want a restaurant-quality dish at home.
Ingredients:
¼ cup butter
1 medium onion, diced
1 teaspoon Old Bay seasoning
¼ teaspoon dried thyme
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups seafood or chicken broth
2 cups milk (or half-and-half for extra creaminess)
1 cup heavy cream
2 medium potatoes, peeled and diced
1 cup corn kernels (fresh or frozen)
½ lb shrimp, peeled and deveined
½ lb scallops or white fish (like cod), cut into chunks
½ cup cooked crab meat (optional but delicious!)
Salt and black pepper to taste
Fresh parsley for garnish
Instructions:
Sauté the Aromatics:
In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent (about 4–5 minutes). Stir in the garlic, Old Bay seasoning, and thyme. Cook for another 1 minute until fragrant.
Make the Base:
Sprinkle the flour over the onion mixture and stir continuously for 1–2 minutes to create a roux. This will help thicken the chowder.
Add Liquids:
Slowly pour in the seafood broth while whisking to avoid lumps. Add the milk and heavy cream, stirring until smooth and slightly thickened.
Cook the Vegetables:
Add the diced potatoes and corn. Bring the mixture to a gentle simmer and cook for about 12–15 minutes, or until the potatoes are tender.
Add the Seafood:
Stir in the shrimp, scallops (or fish), and crab meat. Simmer gently for 5–7 minutes, or until the seafood is fully cooked and tender. Be careful not to overcook.
Season & Serve:
Taste and adjust with salt and black pepper as needed. Garnish with freshly chopped parsley before serving.
Serving Suggestion:
Serve hot with crusty bread, oyster crackers, or a side salad. A squeeze of fresh lemon on top adds a beautiful brightness