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Creamy Seafood Chowder

A rich and creamy chowder packed with fresh seafood, perfect for warming up on chilly evenings or sharing with loved ones.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Seafood
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chowder Base
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium-sized potatoes, diced
  • 4 cups vegetable broth
  • 2 cups heavy cream (or coconut cream for a dairy-free option)
  • 1 pound seafood mix (shrimp, calamari, and fish fillets)
  • 1 cup corn (fresh or frozen)
  • to taste salt and pepper
  • for garnish fresh parsley

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Add the minced garlic and sauté for an additional minute, just until fragrant.
  2. Add the diced potatoes to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 10-15 minutes, or until the potatoes are tender.
  3. Stir in the heavy cream (or coconut cream) into the pot. Allow it to heat through for about 5 minutes on low heat.
  4. Gently add the seafood mix and corn. Cook for an additional 5-7 minutes, or until the seafood is cooked through. Season with salt and pepper to taste.
  5. Ladle the chowder into bowls, garnish with fresh parsley, and enjoy!

Notes

For substitutions, feel free to use any seafood you prefer and add vegetables like carrots or celery. Be careful not to overcook the seafood.