Ingredients
Scale
- 1 lb (450 g) mixed seafood (shrimp, clams, and fish)
- 1 cup (240 ml) heavy cream
- 2 cups (480 ml) fish stock
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 1 cup (150 g) corn kernels (fresh or frozen)
- 2 tablespoons (30 g) butter
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent.
- Add the minced garlic and cook for another minute.
- Add the diced potatoes and fish stock, bring to a boil, and then reduce heat to simmer for about 10 minutes, or until the potatoes are tender.
- Stir in the heavy cream, mixed seafood, and corn. Cook until the seafood is cooked through, about 5-7 minutes.
- Season with salt and pepper to taste and garnish with chopped parsley before serving.
Notes
- For a richer flavor, add a splash of white wine before adding the cream.
- Feel free to substitute seafood types based on availability or preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 60 mg
Keywords: seafood chowder, creamy chowder, comfort food recipe