This particular seafood chowder is loaded with succulent shrimp, tender scallops, and chunks of white fish, creating a delightful medley of textures and flavors. With the addition of aromatic herbs, fresh vegetables, and creamy broth, this chowder is sure to become a staple in your soup rotation. Let’s dive into the details of how to craft this delectable dish step by step.

The Art of Creating a Creamy Base

The foundation of any good chowder lies in its rich, creamy base. To achieve this, start by sautéing diced onion in butter. This process not only softens the onion but also releases its natural sweetness, forming the first layer of flavor. Adding a teaspoon of Old Bay seasoning and a pinch of dried thyme enhances the aromatic profile, infusing the base with a delightful blend of spices.

Once the onions are tender and aromatic, sprinkle in all-purpose flour. Stirring the flour into the butter and onion mixture creates a roux, which thickens the chowder while giving it a silky texture. Cook the roux for 2–3 minutes to remove any raw flour taste before moving on to the next step.

Adding Vegetables for Texture and Flavor

A hearty chowder wouldn’t be complete without vegetables. This recipe calls for a combination of sliced celery, carrots, and cubed potatoes. These ingredients not only add a pleasant crunch but also absorb the flavors of the broth, making each bite more satisfying.

Corn kernels are another essential addition, bringing a subtle sweetness that complements the seafood perfectly. You can use fresh, frozen, or canned corn, depending on what you have available.

Building the Liquid Base

The liquid component of this chowder is a blend of chicken or seafood broth and a splash of white wine. The broth serves as the primary cooking liquid, while the wine adds a touch of acidity and depth. If you prefer not to use wine, you can substitute it with additional broth or a squeeze of fresh lemon juice for a similar effect.

Bring the mixture to a boil, then reduce the heat and allow it to simmer. This gives the vegetables time to soften and the flavors to meld together harmoniously.

The Seafood Selection

The star of this dish is, of course, the seafood. A combination of shrimp, scallops, white fish, and clams creates a deliciously complex and satisfying chowder. Choose firm white fish like cod, haddock, or tilapia for the best results.

Be sure to peel and devein the shrimp for a clean, professional presentation. Fresh or frozen scallops work well, but ensure they’re thoroughly thawed before adding them to the pot. Canned clams are a convenient option that adds a burst of briny flavor.

Add the seafood to the simmering pot, stirring gently to ensure it cooks evenly. It only takes a few minutes for the seafood to cook through and become tender.

The Final Touch: Cream and Herbs

To achieve that signature creamy texture, stir in heavy whipping cream. This step transforms the chowder into a luscious, velvety dish that’s both indulgent and satisfying. For a pop of color and freshness, garnish the chowder with chopped fresh parsley just before serving.

Season the chowder with salt and freshly ground black pepper to taste. Feel free to adjust the seasoning based on your preference, keeping in mind that seafood and broth can sometimes be naturally salty.

 Quick and Easy Recipe

Ingredients

• ¼ cup butter
• 1 medium onion, diced
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon dried thyme leaves
• ¼ cup all-purpose flour
• 1 rib celery, sliced
• 1 carrot, sliced
• 1 pound potatoes, peeled and cubed
• ½ cup corn kernels
• 5 cups chicken or seafood broth
• ½ cup white wine
• 8 ounces white fish (cod, haddock, tilapia, or salmon), cut into chunks
• 8 ounces sea scallops
• 12 ounces medium shrimp, peeled and deveined
• 6.5 ounces canned chopped clams, drained
• 2 cups heavy whipping cream
• 1 tablespoon chopped fresh parsley

Instructions

1. Melt butter in a large pot over medium heat. Sauté the diced onion until tender. Add Old Bay seasoning, thyme, and flour. Cook for 2–3 minutes, stirring frequently.
2. Mix in celery, carrot, potatoes, and corn. Pour in the broth and white wine. Bring to a boil, then lower the heat and simmer for 10 minutes.
3. Gently add the seafood and cream to the pot. Simmer for 8–10 minutes or until the seafood is cooked through and the potatoes are tender.
4. Sprinkle parsley on top and season with salt and pepper to taste. Serve warm and enjoy!

This seafood chowder recipe combines ease of preparation with the luxurious taste of fresh seafood, making it the ultimate dish for soup season.