Description
A rich and creamy seafood chowder soup packed with fresh mixed seafood, hearty vegetables, and a touch of coastal comfort. Perfect for any season.
Ingredients
1.3 lbs mixed fresh seafood (e.g., fish, squid, shrimp, cooked mussel meat)
3 tablespoons unsalted butter
2 cloves garlic, minced
1/3 cup all-purpose flour (or gluten-free substitute, see Notes)
4 cups low-sodium chicken broth
2 medium carrots, peeled and diced (about 1 1/2 cups)
2 large potatoes, peeled and cubed (about 2 1/2 cups)
1 cup heavy cream (or milk for a lighter version)
1 cup corn (frozen or canned, drained)
2 teaspoons fish sauce
Pinch of white pepper (or black pepper)
3 tablespoons chopped chives or parsley (for garnish)
Crusty bread (optional, for serving)
Instructions
1. If using a seafood mix, separate any cooked components (like mussels or shrimp) from raw pieces. Cut larger chunks of fish into bite-sized pieces.
2. In a large pot, melt butter over medium heat. Add garlic and sauté for 10 seconds without browning.
3. Stir in flour and cook for 1 minute to create a roux.
4. Slowly whisk in 1 cup of broth to dissolve the roux, then pour in the rest, whisking until smooth.
5. Bring the mixture to a boil, then reduce to medium heat. Add carrots and potatoes. Simmer for 10–12 minutes until almost tender.
6. Stir in cream, fish sauce, pepper, corn, and raw seafood. Simmer for about 3 minutes, or until seafood is just cooked through.
7. Gently stir in any pre-cooked seafood. Taste and adjust seasoning if needed.
8. Ladle into bowls, garnish with chopped herbs, and serve with crusty bread if desired.
Notes
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. For a lighter version, use whole milk instead of heavy cream. Add cooked bacon or smoked paprika for a smoky twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Western