Creamy Seafood Chowder
Creamy Seafood Chowder is a hearty and delicious recipe packed with tender scallops, shrimp, cod and vegetables for a delicious meal any night of the week!
Main Course, Soup
recipe, milk, shrimp, scallops, cod, seafood, carrots, potatoes, thyme
peeled and deveined
cut into bite-sized pieces - or any other hearty white fish or mussels.
diced yellow onion
one large onion
Yukon gold or russet potatoes
sea salt and black pepper
chopped Italian parsley
seafood, chicken or vegetable stock
Melt butter in a large Dutch oven or saucepan over medium heat. When bubbly, add the seafood and cook until lightly colored, about 5 minutes. (shrimp will turn pink)
Remove from pan and set aside, including the butter.
Add the bacon to the pan and cook for 3 to 4 minutes, until it starts to brown.
Stir in the onions, celery, carrots, and potatoes. Season with sea salt and pepper, then cover and cook over medium-low heat, stirring occasionally, until the vegetables start to soften.
Pour in the stock and add the thyme and parsley. Cover and bring to a boil. Reduce heat and simmer for 15 minutes until vegetables are soft.
Remove the thyme sprigs and discard. Lightly crush some of the vegetables with a wooden spoon to thicken the soup.
Pour in the scalded milk and stir to combine. Add the seafood mixture back to the pan. Heat until seafood and chowder is heated through without allowing to boil.
Check the seasonings and add a squeeze of lemon juice. Ladle into bowls and garnish with additional parsley.
I left some of the liquid in the original pan so the seafood would be visible in the soup pot. There is plenty of creamy goodness in this chowder.
To make this recipe dairy-free; substitute full-fat coconut milk for the whole milk, and olive or coconut oil for the butter. Yes, it will taste like coconut.
You can substitute almond or cashew milk, but it tends to separate more and it will not be as thick.
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