Ingredients
Scale
- 1½ pounds mixed seafood (shrimp, scallops, and firm white fish)
- 1 can clams (chopped, with juice)
- 3 cups seafood or chicken broth
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons butter
- 1 medium onion (finely diced)
- 2 stalks celery (finely chopped)
- 2 cloves garlic (minced)
- 2 cups potatoes (peeled and diced)
- ⅓ cup all-purpose flour
- 1 bay leaf
- 1½ teaspoons Old Bay seasoning
- Salt to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and celery and cook until soft.
- Stir in the garlic and cook briefly. Sprinkle in the flour and stir to form a thick paste.
- Gradually add the broth, stirring until smooth, then add the milk and cream.
- Add diced potatoes and bay leaf. Bring to a simmer until potatoes are tender.
- Stir in Old Bay seasoning, salt, and pepper. Taste and adjust seasoning.
- Add seafood and clams, simmer until cooked through, about 3–5 minutes.
- Remove the bay leaf, stir in parsley, and serve hot.
Notes
For best texture, add raw seafood at the end of cooking. This chowder keeps in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
- Diet: Gluten-Free, Dairy-Free Options Available
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: seafood chowder, creamy chowder, easy seafood recipes, comforting soups