The Coziest Homemade Seafood Chowder You'll Make All Winter
Ingredients
- 1/2 lb medium shrimp, peeled and deveined
- 1/2 lb white fish fillets (cod or haddock), cut into 1-inch chunks
- 1 can (6.5 oz) chopped clams with juice
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, sliced thin
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups bottled clam juice
- 1 cup whole milk
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 1 cup frozen corn kernels
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for serving
Instructions
- Melt butter in a large heavy-bottomed pot over medium heat. Add diced onion and celery and cook for 5 minutes until softened. Add garlic and stir for 1 minute.
- Sprinkle flour over the vegetables and stir to coat everything. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in the clam juice while stirring, then add the milk and cream. Stir until smooth and bring to a gentle simmer.
- Add potatoes, corn, Old Bay seasoning, and thyme. Simmer on medium-low for 12 minutes until potatoes are just tender.
- Add shrimp, fish chunks, and the entire can of clams with juice. Stir gently and cook for 4 to 5 minutes until shrimp are pink and fish flakes easily.
- Taste and adjust salt and pepper as needed. Ladle into bowls and top with fresh chopped parsley.
Notes
Do not boil the chowder after adding the cream or seafood — keep the heat at medium-low the entire time to prevent the cream from separating and the shrimp from turning rubbery.