A rich and creamy seafood chowder featuring a delightful mix of fresh seafood and vegetables, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4-6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Canadian
Diet:Gluten Free
Ingredients
Scale
450 g mixed seafood — shrimp, scallops, white fish, mussels, or lobster
450 g potatoes, peeled and diced
1 medium onion, finely diced
2 celery stalks, diced
2 carrots, diced
3 tbsp butter
3 tbsp all-purpose flour
500 ml whole milk
250 ml heavy cream
500 ml seafood or chicken broth
2 cloves garlic, minced
1 bay leaf
½ tsp dried thyme
½ tsp salt, or to taste
¼ tsp black pepper
2 tbsp fresh dill or parsley, chopped
1 tbsp lemon juice, optional
Instructions
Sauté the vegetables: Melt butter in a large pot over medium heat. Add onion, celery, carrots, and garlic. Cook for 5–7 minutes, until softened.
Make the base: Sprinkle flour over the vegetables and stir continuously for about 1 minute.
Add the liquids: Slowly whisk in the broth, milk, and cream to prevent lumps. Add the bay leaf and thyme.
Cook the potatoes: Add the diced potatoes. Bring to a gentle simmer and cook for 12–15 minutes, until the potatoes are nearly tender.
Add the seafood: Add the seafood according to cooking time—firm fish and scallops first, followed by shrimp and already-cooked seafood. Simmer gently until everything is just cooked through, usually 5–8 minutes. Avoid vigorous boiling so the seafood stays tender.
Season: Remove the bay leaf. Stir in salt, pepper, dill or parsley, and lemon juice if using.
Serve: Ladle into bowls and garnish with fresh herbs. Serve hot with crusty bread, biscuits, or dinner rolls.
Notes
For a thicker chowder, you can blend a portion of the soup and return it to the pot.
Feel free to adjust the seafood based on availability and preference.
This chowder can be made ahead of time and reheated gently.