Ingredients
- 1 lb mixed seafood (shrimp, fish fillets), peeled and deveined
- 1 onion, finely chopped
- 2 celery stalks, diced
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups seafood or vegetable broth
- 1 cup whole milk or half-and-half
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Oyster crackers, for serving
Instructions
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In a large pot, melt butter over medium heat.
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Add finely chopped onion, diced celery, and diced carrots. Sauté until the vegetables are softened.
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Stir in minced garlic and cook for an additional minute.
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Sprinkle flour over the vegetables and stir to create a roux.
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Gradually whisk in seafood or vegetable broth to avoid lumps.
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Add diced potatoes, bay leaf, dried thyme, salt, and black pepper to the pot. Bring to a simmer and cook until the potatoes are tender.
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Stir in mixed seafood and cook until fully cooked, about 5-7 minutes.
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Pour in whole milk or half-and-half to create a creamy base. Simmer for an additional 5 minutes.
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Discard the bay leaf.
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Adjust seasoning if needed.
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Ladle the Seafood Chowder into bowls.
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Garnish with chopped fresh parsley.
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Serve with oyster crackers on the side for a satisfying crunch.
Enjoy this comforting and hearty Seafood Chowder, perfect for chilly days!
