Rich and Creamy Coastal Seafood Chowder

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Imagine a chilly evening with the aroma of a rich and creamy seafood chowder simmering on your stove. This Coastal Seafood Chowder is a luxurious blend of fresh seafood, hearty vegetables, and a velvety broth that brings the flavors of the ocean right to your bowl. Perfect for any time of year, this chowder is both comforting and indulgent, making it an ideal dish for family dinners or special gatherings. Follow these steps to create a meal that’s sure to warm both body and soul.

Ingredients

Coastal Seafood Chowder

  • Base Ingredients:
    • ¼ cup butter
    • 1 medium onion, diced
    • 1 teaspoon Old Bay seasoning
    • ¼ teaspoon dried thyme
    • ¼ cup all-purpose flour
    • 1 celery stalk, sliced
    • 1 carrot, sliced
    • 1 pound potatoes, peeled and cubed
    • ½ cup corn kernels
    • 5 cups seafood or chicken broth
    • ½ cup white wine
  • Seafood Ingredients:
    • 8 ounces white fish (cod, salmon, tilapia, or haddock), cut into pieces
    • 8 ounces scallops
    • 12 ounces shrimp, peeled and deveined
    • 6 ½ ounces canned chopped clams, drained
  • Creamy Finish:
    • 2 cups heavy cream
    • 1 tablespoon fresh parsley, chopped

Instructions

Start with the Base:

  • Heat a generous dollop of butter in a deep, sturdy pan over medium heat until it’s fully melted.
  • Add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes.
  • Stir in the Old Bay seasoning and thyme, allowing the spices to bloom in the butter.

Create the Roux:

  • Sprinkle the flour over the sautéed onions, stirring continuously to create a roux.
  • Cook for 2 minutes, ensuring that the flour doesn’t burn but takes on a light golden color. This step thickens the chowder and gives it a creamy texture.

Add the Vegetables:

  • Stir in the sliced celery and carrot, cooking them in the roux for about 3 minutes.
  • Add the cubed potatoes and corn kernels, ensuring they are well coated with the flour mixture.

Build the Chowder:

  • Pour in the seafood or chicken broth and white wine, stirring to combine.
  • Let the mixture reach a rolling boil, then lower the heat to let it gently simmer.
  • Cook for 15-20 minutes, or until the potatoes are tender and the flavors have melded together.

Incorporate the Seafood:

  • Gently add the pieces of white fish, scallops, shrimp, and drained clams to the simmering chowder.
  • Cook for an additional 5-7 minutes, or until the seafood is just cooked through and tender.

Finish with Cream:

  • Reduce the heat to medium-low and blend in the heavy cream, stirring until smooth.
  • Allow the chowder to heat through, being careful not to let it boil, which could cause the cream to curdle.
  • The chowder should be rich and smooth.

Season and Serve:

  • Sample the chowder and tweak the flavor with additional salt and pepper if desired.
  • Stir in the chopped fresh parsley just before serving for a pop of color and freshness.

Conclusion

This Rich and Creamy Coastal Seafood Chowder is a delightful blend of flavors that captures the essence of the sea. With its creamy base and hearty chunks of seafood and vegetables, this chowder is both satisfying and comforting. Whether served as a starter or a main course, it’s sure to become a favorite in your culinary repertoire. Pair it with some crusty bread or oyster crackers, and enjoy the warmth and richness of this classic dish.

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