Description
A hearty bowl of creamy seafood chowder that warms the soul, combining shrimp, scallops, and white fish with Yukon Gold potatoes and sweet corn.
Ingredients
- 1 pound Seafood Mix (shrimp, scallops, white fish)
- 2 medium Yukon Gold Potatoes (diced)
- 1 cup Corn (canned, frozen, or fresh)
- 1 cup Heavy Cream
- 4 cups Fish Stock (or low-sodium vegetable/chicken stock)
- 1 medium Onion (chopped)
- 1 stalk Celery (chopped)
- 1 medium Carrot (diced)
- 2 tablespoons Fresh Herbs (parsley or dill)
- To taste Black Pepper (freshly ground)
Instructions
- Start by heating a large pot over medium heat. Add a splash of oil to the pot, then toss in the chopped onion, celery, and carrot. Sauté until the vegetables begin to soften, around 5 minutes.
- Next, add the diced Yukon Gold potatoes and cook for another 3-4 minutes.
- Pour in the fish stock, ensuring all ingredients are submerged. Bring the mixture to a simmer and reduce the heat to maintain a gentle simmer for about 15 minutes or until the potatoes are tender.
- Once the potatoes are tender, stir in the seafood mix and corn. Allow these to cook for 5-7 minutes, just until the seafood is cooked through.
- Lower the heat and pour in the heavy cream, stirring gently to combine. Add the fresh herbs and ground black pepper to taste. Allow the chowder to warm for an additional minute before serving.
Notes
Consider puréeing a portion of the chowder for added creaminess. You can substitute herbs based on your preference.
