Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 4 cups fish or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 1 pound mixed seafood (cod, salmon, shrimp, scallops), cut into bite-sized pieces
- 1 potato, peeled and diced
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in fish broth, milk, and heavy cream. Bring to a simmer, then reduce heat to low.
- Add diced potato to the pot. Cook until potatoes are tender, about 10-15 minutes.
- Gently add the mixed seafood to the chowder. Cook for 3-5 minutes, or until the seafood is opaque and cooked through. Avoid overcooking.
- Stir in fresh parsley. Season with salt and black pepper to taste.
- Serve hot with crusty bread.
Notes
- For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot.
- Feel free to customize the seafood based on your preference and availability.
- You can add a splash of white grape juice or dry sherry for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg