The Best Creamy Seafood Chowder — Ready in 50 Minutes
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 6
- Calories
- 623 kcal
- Carbs
- 25.00 g
Ingredients
- 150 gdiced bacon or pancetta
- 1 largeonion (finely chopped)
- 2 stalkscelery (finely chopped)
- 1 mediumcarrot (finely chopped)
- 2 clovesgarlic (minced)
- 1 kgmixed seafood (shrimp, salmon, white fish, shell fish)
- 2 largepotatoes (diced)
- 3 tablespoonsflour
- 1.5 litersseafood or chicken broth
- 200 mlwhite wine (optional)
- 500 mldouble cream (heavy cream)
- to tasteSalt and pepper
- 2 tablespoonschopped fresh parsley
- 1 teaspoonthyme (optional)
Instructions
- 1
In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 2
Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.
- 3
Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined.
- 4
Gradually whisk in the broth, ensuring no flour lumps remain. Add the white wine if using.
- 5
Add the diced potatoes to the pot. Bring to a boil, then reduce to a simmer until the potatoes are just tender, about 10-15 minutes.
- 6
Add the mixed seafood to the pot and cook for an additional 5-10 minutes, or until the seafood is cooked through.
- 7
Stir in the heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until everything is heated through.
- 8
Ladle the chowder into bowls and garnish with the crispy bacon or pancetta. Enjoy your creamy seafood chowder!