Description
A rich and comforting seafood chowder with white fish, shrimp, potatoes, and corn in a creamy broth, perfect for cozy and satisfying meals.
Ingredients
2 tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced
2 medium potatoes, peeled and diced
3 cups seafood stock or fish broth
1 cup whole milk
1 cup heavy cream
8 ounces white fish fillets (such as cod or haddock), cut into bite-sized pieces
8 ounces cooked shrimp, peeled and deveined
1 cup corn kernels (fresh or frozen)
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Optional: crispy bacon bits or oyster crackers for serving
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, and celery, sauté until soft and translucent, about 5 minutes.
- Add diced potatoes and seafood stock. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Stir in milk and cream. Warm gently without boiling.
- Add white fish and corn, simmer for about 5 minutes until fish is opaque and flakes easily.
- Stir in shrimp and thyme, cook for another 2 minutes to heat shrimp through.
- Season with salt and pepper to taste. Ladle into bowls and garnish with parsley. Serve with bacon bits or oyster crackers if desired.
Notes
Use firm white fish like cod or haddock for best texture.
Do not boil after adding cream to maintain smooth texture.
Can substitute scallops, clams, or smoked salmon for variation.
Half-and-half can be used for a lighter version.
Store in fridge for up to 3 days; do not freeze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 125 mg
