Description
A comforting and creamy seafood chowder featuring tender fish, shrimp, and clams, enveloped in a rich cream base.
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 in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until softened and fragrant.
- Add the diced potatoes and cook for about 5 minutes.
- 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 and season with salt and pepper to taste.
- Cook for another 5-7 minutes, ensuring the seafood is cooked through.
- Serve the chowder hot, garnished with fresh parsley.
Notes
Consider making a larger batch as chowder reheats beautifully. Experiment with additional seasonings for a twist.