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Creamy Seafood Chowder Recipe That’ll Steal Your Heart in 4 Steps

Creamy Seafood Chowder
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Rich, creamy seafood chowder loaded with scallops and shrimp for a restaurant-style comfort meal.

Ingredients

Scale
  • 1 lb large sea scallops
  • ½ lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 slices bacon, diced
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 3 cups seafood stock
  • 1½ cups heavy cream
  • 1 cup whole milk
  • 2 tbsp all-purpose flour
  • 1 tsp Old Bay seasoning
  • ½ tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley

Instructions

  1. Cook the bacon in a large Dutch oven until crisp, then remove it. Sauté the onion, celery, and garlic in the bacon drippings with the butter until softened.
  2. Sprinkle in the flour and cook for 1 minute. Gradually whisk in the seafood stock, then add the potatoes, Old Bay, thyme, salt, and pepper. Simmer for 15–18 minutes until the potatoes are tender.
  3. Pat the scallops dry and season lightly with salt and pepper. Sear them in olive oil over medium-high heat for 2 minutes per side until golden. Add the shrimp during the final minute until just pink.
  4. Stir the heavy cream and milk into the soup and let it gently simmer. Fold in the cooked shrimp and crispy bacon, then carefully place the seared scallops into the chowder just before serving.
  5. Ladle into bowls, top with chopped parsley, and serve immediately with warm crusty bread.

Notes

  • Use fresh seafood for best flavor.
  • Adjust seasoning to taste.
  • Serve hot for optimal enjoyment.

Nutrition

Find it online: https://www.homeydishes.com/creamy-seafood-chowder-recipe/