Creamy Seafood Chowder

Here’s a simple, creamy Seafood Chowder you can make at home 🍲
(It’s mild, cozy, and easy—no alcohol or fancy steps.)

Ingredients

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 2 cups milk

• 1 cup heavy cream (or more milk if you want it lighter)

• 1½ cups seafood (shrimp, white fish, scallops, or a mix — frozen is okay)

• 1 cup corn (optional but tasty)

• 1 cup vegetable or seafood broth

• Salt and pepper, to taste

• ½ tsp paprika or Old Bay seasoning (optional)

• Fresh parsley (optional, for topping)

Instructions

1. Sauté the base
   Melt butter in a pot over medium heat. Add onion and cook until soft (about 3–4 minutes). Add garlic and cook 30 seconds.

2. Cook the potatoes
   Add diced potatoes and broth. Bring to a gentle boil, then simmer for 10–12 minutes until potatoes are tender.

3. Make it creamy
   Stir in milk and cream. Lower heat so it doesn’t boil.

4. Add seafood
   Add seafood and corn. Cook gently for 5–7 minutes, until seafood is just cooked through.

5. Season & finish
   Add salt, pepper, and seasoning. Taste and adjust.

6. Serve
   Top with parsley and enjoy with bread or crackers.

Tips

• If you want it thicker, mash a few potatoes in the pot.

• If using frozen seafood, thaw first for best texture.

• Don’t overcook the seafood—it cooks fast!

If you want, I can make a super quick version, a dairy-free version, or adjust it for what you already have at home