Description
A warm and creamy seafood chowder filled with a medley of fresh fish and shellfish, perfect for cozy evenings.
Ingredients
Scale
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1 pound White Fish (Haddock, Cod, or Halibut)
- 2 medium Potatoes (Yukon Gold or Russet)
- 2 cloves Garlic
- 1 medium Onion
- 1 pound Shrimp
- 1 pound Scallops
- 1 pound Mussels
- 1 cup White Wine (optional)
- 4 cups Seafood Stock
- 2 sprigs Aromatic Herbs (Thyme, Bay Leaf)
Instructions
- Prepare the seafood by cleaning and preening; discard any mussels that are open.
- Sauté the onion and garlic in a pot with butter until translucent.
- Add the diced potatoes, seafood stock and white wine, then boil and simmer until the potatoes are tender.
- Incorporate the white fish, shrimp, scallops, and mussels, cooking until the shrimp are pink and mussels open.
- Stir in heavy cream and milk, simmer for an additional 5 minutes.
- Serve in bowls garnished with fresh herbs or croutons.
Notes
For a lighter chowder, substitute half of the cream with additional milk. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg