Creamy Seafood Chowder with Potatoes and Corn

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 4 cups seafood stock
• 1 pound potatoes, peeled and diced
• 1 cup corn kernels, fresh or frozen
• 1 cup heavy cream
• 1 pound mixed seafood (shrimp, scallops, cod), cleaned and cut into chunks
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish
• Paprika for garnish

Steps

1. 1 Melt butter 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 bring to a simmer. Add potatoes and cook until tender.
4. 4 Stir in corn and thyme, then simmer for 5 minutes.
5. 5 Gently fold in the seafood and cook just until opaque.
6. 6 Stir in heavy cream and season with salt and pepper.
7. 7 Serve hot, garnished with parsley and a sprinkle of paprika.

Equipment

• Large pot
• Wooden spoon
• Cutting board and knife

Variations

• Add a splash of hot sauce for a spicy kick.
• Substitute some of the seafood with smoked fish for added depth.

Substitutions

• Use vegetable stock for a vegetarian version.
• Substitute heavy cream with coconut milk for a dairy-free alternative.

Pairings

• Crusty sourdough bread
• A simple green salad with lemon vinaigrette

Nutrition

Tips

• Use a mix of seafood for a variety of textures.
• Don't overcook the seafood; it should be just cooked through.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop.

Serving Suggestions

• Serve with crusty bread or oyster crackers.
• Pair with a crisp white wine or a chilled lager.

FAQ