Cozy Seafood Chowder

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 4 cups seafood stock
• 2 medium potatoes, diced
• 1 cup diced tomatoes
• 1 cup heavy cream (or dairy-free alternative)
• 1 pound mixed seafood (shrimp, scallops, cod), cleaned
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Pour in seafood stock and add potatoes, thyme, and paprika. Season with salt and pepper.
4. 4 Bring to a simmer and cook until potatoes are tender.
5. 5 Stir in diced tomatoes and heavy cream. Heat through without boiling.
6. 6 Gently add the seafood and cook just until opaque and cooked through.
7. 7 Garnish with chopped parsley before serving.

Nutrition

Tips

• Customize your seafood mix based on preference or availability.
• For extra richness, add a splash of seafood juice at the end.
• Serve with crusty bread for a complete meal.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp Chardonnay and a side of oyster crackers.
• Serve with warm, crusty bread for dipping.

FAQ