Ingredients
✓ 1 tablespoon olive oil
✓ 1 medium chopped onion
✓ 3 minced garlic cloves
✓ 1 medium diced potato
✓ 2 cups vegetable broth
✓ 1 cup heavy cream
✓ 1 pound seafood mix (shrimp, calamari, and fish fillets)
✓ 1 cup corn (fresh or frozen)
✓ salt and pepper to taste
✓ fresh parsley
Instructions
✓ Heat 1 tablespoon olive oil in a large pot over medium heat
✓ Add 1 medium chopped onion and 3 minced garlic cloves
✓ Sauté until soft and fragrant, about 3 minutes
✓ Add 1 medium diced potato to the pot
✓ Cook for 2 minutes to soften slightly before adding 2 cups vegetable broth
✓ Once the broth is simmering and potatoes are soft, stir in 1 cup heavy cream
✓ Keep the heat on low once cream is added
✓ Simmer gently for 5 minutes to blend everything smoothly
✓ Add 1 pound seafood mix (shrimp, calamari, and fish fillets) to the pot
✓ Cook for 4-5 minutes only
✓ Stir in 1 cup corn (fresh or frozen) and season with salt and pepper to taste
✓ Cook for another 3 minutes
✓ Finish by stirring in fresh parsley for a pop of green color and brightness
✓ Serve immediately with crusty bread or oyster crackers for dipping
Notes
Use frozen corn if fresh isn’t available. It cooks just as well. If seafood is pre-cooked, reduce cooking time to 2 minutes. For richer flavor, add a splash of white wine when sautéing onions. Keep the chowder warm on low heat for up to 10 minutes before serving. Leftovers last 3 days in the fridge and reheat gently on the stovetop. This chowder tastes best the day it’s made but can be prepared up to 2 hours ahead. Reheat gently on the stove over low heat. Store in airtight containers in the refrigerator for 3 days. Too thin? Add more diced potato or simmer longer to reduce. Too thick? Stir in a splash of broth or water. Too bland? Taste and add more salt, or a pinch of paprika or Old Bay seasoning.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 6
- Sodium: 350
- Fat: 18
- Carbohydrates: 24
- Fiber: 3
- Protein: 22