ChocoJay
Culinary Explorer
Hey everyone, I want to introduce you to a comforting bowl of goodness! 
Dive into the deliciousness of seafood ch
214×326
148 kB
owder, packed with shrimp, scallops, and fish, all in a creamy broth. Let's get cooking!
Ingredients:
Dive into the deliciousness of seafood ch214×326
148 kB
Ingredients:
- 4 slices bacon, chopped
- 1 onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon Old Bay seasoning (optional)
- 1 pound mixed seafood (such as shrimp, scallops, and fish), chopped into bite-sized pieces
- 2 cups diced potatoes
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the diced onion and celery to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Gradually whisk in the seafood or fish stock, making sure there are no lumps from the flour. Stir in the heavy cream, bay leaf, dried thyme, and Old Bay seasoning (if using).
- Add the chopped seafood and diced potatoes to the pot. Bring the chowder to a simmer and cook for 15-20 minutes, or until the potatoes are tender and the seafood is cooked through.
- Season the chowder with salt and pepper to taste. Remove the bay leaf before serving.
- Ladle the seafood chowder into bowls and garnish with the crispy bacon and chopped fresh parsley.
And the combination of shrimp, scallops, and fish is just a beautiful head into that creamy broth is close to perfection. Let's start cooking now, and enjoy great food afterwards!
