Ingredients
Seafood and Vegetables
- 1 lb mixed seafood (fish, shrimp, scallops)
- 2 cups diced potatoes
- 1 small onion, chopped
Liquids and Dairy
- 2 cups seafood stock
- 1 cup milk
- 1 cup heavy cream
Other Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- Melt butter: In a large pot over medium heat, melt the butter until it is fully liquefied and slightly bubbling.
- Sauté onion: Add the chopped onion to the melted butter and cook, stirring occasionally, until the onion is softened and translucent, about 3-5 minutes.
- Add flour: Stir in the all-purpose flour, cooking for 1 minute to form a roux, which will help thicken the chowder.
- Incorporate seafood stock: Gradually whisk in the seafood stock to the roux, ensuring a smooth mixture without lumps.
- Simmer potatoes: Add the diced potatoes to the pot and simmer until they are tender, which should take about 10-15 minutes.
- Add milk, cream, and paprika: Stir in the milk, heavy cream, and paprika to enrich the chowder and bring in flavor.
- Cook seafood: Add the mixed seafood to the pot and cook just until the seafood is cooked through and tender, usually 3-5 minutes, being careful not to overcook.
- Season and serve: Season with salt and black pepper to taste, and serve the chowder warm, garnishing with fresh herbs if desired.
Notes
- Use a mix of seafood for the best flavor and texture combination.
- Do not overcook seafood to avoid toughness and rubbery texture.
- Garnish with fresh herbs such as parsley or chives for added freshness and color.
- To make this chowder gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
