Description
A comforting and rich seafood chowder featuring fresh seafood, tender potatoes, and a creamy base, reminiscent of childhood beach vacations.
Ingredients
- 1 lb fish (such as cod or haddock), cut into pieces
- 1 cup shrimp, peeled and deveined
- 1 cup clams or canned clams
- 4 cups fish stock or chicken broth
- 1 cup heavy cream
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt the butter over medium heat in a large pot. Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Add the diced potatoes and cook for about 5 minutes, allowing them to absorb the flavors from the onion and garlic.
- Pour in the fish stock or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
- Stir in the pieces of fish, shrimp, and clams.
- Pour in the heavy cream, season with salt and pepper to taste, and cook for another 5-7 minutes until the seafood is cooked through.
- Serve hot, garnished with fresh parsley.
Notes
Use the freshest seafood available for the best flavor. Store leftovers in airtight containers for 2-3 days. Reheat gently to preserve texture.
