This creamy seafood chowder is rich, cozy, and loaded with tender shrimp, flaky white fish, and buttery potatoes in a velvety broth. It’s the kind of soul-warming bowl that makes chilly nights feel special and turns simple ingredients into something restaurant-worthy at home.
Why You’ll Love It:
– Comfort in a bowl: silky, savory, and perfectly hearty without being heavy.
– Seafood forward: sweet shrimp and delicate white fish in every spoonful.
– Weeknight friendly: ready in about 45 minutes with simple pantry staples.
– Flexible: swap in scallops, corn, or peas and make it your own.
Ingredients:
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and 1/2-inch diced
– 2 cups (480 ml) fish or vegetable stock
– 1 cup (240 ml) milk
– 1 cup (240 ml) heavy cream
– 1/2 lb (225 g) white fish fillets (cod, haddock, or tilapia), cut into 1-inch chunks
– 1/2 lb (225 g) shrimp, peeled and deveined
– 1/2 teaspoon paprika
– 1 teaspoon dried dill (plus extra fresh dill or parsley for garnish)
– Salt and freshly ground black pepper, to taste
– Optional: squeeze of lemon to brighten before serving
Directions:
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