Creamy Seafood Chowder (with Mussels and Shrimp)
This recipe provides a classic, comforting chowder.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 30-40 minutes
Ingredients
For the Chowder Base:
• 2 tbsp unsalted butter or olive oil
• 3 slices thick-cut bacon, chopped (optional, for smoky flavor)
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and diced (optional)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups clam juice or fish/seafood stock (or a mix)
• 1 cup dry white wine (optional, for flavor depth)
• 2 medium potatoes (like Yukon Gold), peeled and diced into 1/2 inch cubes
• 1 cup half-and-half or heavy cream
• 1/2 cup milk (whole or 2\%)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• Salt and freshly ground black pepper to taste
For the Seafood:
• 1 lb (about 450g) fresh mussels, scrubbed and de-bearded
• 1/2 lb (about 225g) raw medium shrimp, peeled and deveined
• (Optional) 1/2 lb of white fish fillet (like cod or haddock), cut into 1 inch chunks
For Garnish:
• 1/4 cup fresh parsley, finely chopped
Instructions
1. Sauté Aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat (or cook the chopped bacon until crisp, then remove with a slotted spoon and reserve, leaving the fat in the pot). Add the onion, celery, and carrots (if using). Sauté for about 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 minute more until fragrant.
2. Make a Roux: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes. This is your roux, which will help thicken the soup.
3. Deglaze and Simmer: Pour in the white wine (if using) and stir, scraping up any browned bits from the bottom. Let it simmer for 1 minute. Gradually whisk in the clam juice/stock to prevent lumps.
4. Cook Potatoes: Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the potatoes are tender.
5. Add Cream and Seafood: Stir in the half-and-half and milk. Increase the heat to medium-low. Add the white fish (if using) and shrimp, and cook for about 2-3 minutes.
6. Cook Mussels: Add the scrubbed mussels, cover the pot, and continue to simmer for another 3-5 minutes. The mussels are cooked when their shells open.
7. Finish and Serve: Discard any mussels that did not open during cooking. Taste the chowder and adjust the seasoning (salt, pepper) as needed. Stir in the reserved bacon bits (if used). Ladle the chowder into bowls, ensuring each has a good mix of shrimp and mussels. Garnish generously with fresh chopped parsley.