Seafood Chowder with Corn and Potatoes

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 1 cup corn kernels, fresh or frozen
• 1 pound mixed seafood (shrimp, scallops, cod), cut into bite-sized pieces
• 4 cups seafood or chicken stock
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Melt butter in a large pot over medium heat. Add onion and celery; cook until softened.
2. 2 Stir in potatoes, corn, and thyme; cook for 2 minutes.
3. 3 Pour in stock, bring to a simmer, and cook until potatoes are tender.
4. 4 Add seafood and cook until opaque and cooked through.
5. 5 Stir in heavy cream, season with salt and pepper, and heat through (do not boil).
6. 6 Serve hot, garnished with chopped parsley.

Equipment

• Large pot

Variations

• Add a splash of white wine with the stock for extra flavor.
• Include diced bacon for a smoky twist.

Substitutions

• Use coconut milk in place of heavy cream for a dairy-free option.

Pairings

• Pairs well with a light Chardonnay or a crisp lager.

Nutrition

Tips

• For the freshest taste, use fresh seafood if possible.
• Adjust the amount of cream to your desired level of richness.

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 gently.

Serving Suggestions

• Serve with crusty bread or oyster crackers on the side.

FAQ