Hearty Seafood Chowder

Here’s a Hearty Seafood Chowder—creamy, comforting, and packed with seafood flavor 🥣🦐
Great for a cozy dinner or serving a crowd.

---

🦐🐟 Hearty Seafood Chowder

Ingredients

• 2 tbsp butter

• 1 small onion, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 3 cups seafood stock (or chicken stock)

• 1 cup whole milk

• 1 cup heavy cream

• 1 lb mixed seafood
  (shrimp, cod/haddock, scallops — cut into bite-size pieces)

• ½ tsp paprika

• ½ tsp dried thyme or Old Bay seasoning

• Salt & black pepper to taste

• Optional: ½ cup corn or peas

• Optional garnish: fresh parsley or chives

---

Instructions

1. Sauté aromatics

   • Melt butter in a large pot over medium heat.

   • Add onion and celery; cook until softened (5 minutes).

   • Add garlic and cook 30 seconds.

2. Cook potatoes

   • Stir in potatoes and stock.

   • Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are tender.

3. Add dairy & seasonings

   • Stir in milk, cream, paprika, thyme (or Old Bay), salt, and pepper.

   • Simmer gently—do not boil.

4. Add seafood

   • Add seafood and optional corn or peas.

   • Cook 5–7 minutes, just until seafood is opaque and tender.

5. Finish & serve

   • Taste and adjust seasoning.

   • Serve hot with crusty bread or oyster crackers.

---

Tips for Best Chowder

• Add seafood last to avoid overcooking

• For thicker chowder, mash a few potato cubes in the pot

• Substitute half-and-half for lighter version

Make-Ahead Note

• Best served fresh, but leftovers keep 1–2 days refrigerated

• Reheat gently over low heat

If you want, I can also share a New England–style, dairy-free, or slow-cooker seafood chowder version.