Seafood Chowder
A rich and creamy seafood chowder filled with white fish chunks, shrimp, potatoes and herbs in a comforting broth.
Ingredients
- White fish fillets (e.g., cod or haddock), cut into chunks
- Shrimp, peeled and deveined
- Potatoes, peeled and diced
- Onion or leek, finely chopped
- Garlic, finely chopped
- Butter or olive oil for sautéing
- All‑purpose flour (to thicken the chowder)
- Fish stock or chicken stock
- Heavy cream or milk
- Fresh herbs (dill, parsley, chives)
- Salt and pepper to taste
Instructions
- Sauté the chopped onion/leek and garlic in butter or oil until soft.
- Stir in flour and cook for 1–2 minutes to create a light roux.
- Gradually whisk in the stock, bringing to a gentle simmer.
- Add the diced potatoes and simmer until nearly tender.
- Add the cream (or milk) and return to a gentle simmer.
- Add white fish chunks and shrimp (or other seafood) and cook until just done.
- Stir in fresh herbs, adjust seasoning, and remove from heat.
- Serve hot with crusty bread and a garnish of herbs.
Notes
- Do not overcook the seafood – it can become rubbery.
- Finish with fresh herbs or a splash of lemon for brightness.
- If chowder seems too thin, simmer uncovered a little longer to thicken.
Find it online: https://tastyze.com/seafood-chowder/