Creamy Seafood Chowder

Here’s a flavorful recipe for seafood chowder:

Ingredients

• ¼ cup butter
• 1 medium onion, diced
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon thyme
• 2 cups potatoes, peeled and diced
• 2 cups mixed seafood (shrimp, scallops, and fish fillets work well)
• 4 cups seafood stock or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: chopped fresh parsley for garnish

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Instructions

1. Melt the Butter
   • Heat butter in a large pot over medium heat until melted.
2. Sauté the Onion
   • Add the diced onion and cook until soft and translucent, about 5 minutes.
3. Add Spices
   • Stir in Old Bay seasoning and thyme, cooking for 1 minute to enhance the flavors.
4. Cook the Potatoes
   • Add the diced potatoes and pour in the seafood stock or chicken broth.
   • Bring to a boil, then reduce the heat to a simmer. Cook until potatoes are tender, about 15-20 minutes.
5. Add the Seafood
   • Gently add the seafood to the pot and cook for 5-7 minutes, or until fully cooked.
6. Incorporate the Cream
   • Stir in the heavy cream and let it warm through for a few minutes.
7. Season and Adjust
   • Taste the chowder and add salt and pepper as needed.
8. Serve and Garnish
   • Ladle the chowder into bowls, sprinkle with fresh parsley if desired, and serve immediately.

Variations

1. Add More Veggies
   • Enhance the chowder with celery, carrots, or corn for extra texture and flavor.
2. Swap the Cream
   • Use coconut milk for a dairy-free option or half-and-half for a lighter version.
3. Different Proteins
   • Substitute or add clams, mussels, or crab for a varied seafood mix.
4. Spice It Up
   • Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
5. Smoky Flavor
   • Incorporate cooked and crumbled bacon or a touch of smoked paprika for a smoky undertone.
6. Herb Variations
   • Try fresh dill, parsley, or chives as an alternative garnish for different flavor profiles.
7. Thicker Chowder
   • Mash a portion of the cooked potatoes before adding the seafood to create a thicker consistency.
8. Cheesy Twist
   • Stir in shredded cheddar or Parmesan cheese for a rich, cheesy chowder.

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Tips

1. Use Fresh Seafood
   • Fresh, high-quality seafood will make the chowder taste its best. If using frozen, thaw it completely and pat dry before adding.
2. Don’t Overcook the Seafood
   • Cook seafood just until tender to avoid a rubbery texture.
3. Preheat the Cream
   • Gently warm the cream before adding it to prevent curdling.
4. Balance Saltiness
   • Adjust seasoning after adding the stock and seafood, as both may already contain salt.
5. Make Ahead
   • Prepare the base (up to step 4) in advance and add the seafood and cream just before serving.
6. Storage
   • Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood.

Enjoy customizing your chowder to suit your taste!