Description
A creamy and delicious seafood chowder with shrimp and clams.
Ingredients
Scale
- 1/4 cup butter
- 2 cups yellow onion (diced)
- 2 cups celery (diced)
- 2 cups carrots (sliced thin)
- 1 tablespoon minced garlic
- 1 1/2 pounds potatoes (cut into 3/8 inch cubes – russet or yukon gold)
- 2 6 ounce clams with juice
- 1/2 pound uncooked shrimp (peeled, deveined and chopped)
- 3 cups seafood stock (or chicken broth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Old Bay Seasoning
- 1 tablespoon dried thyme
- 1 cup heavy whipping cream
- 2 tablespoons corn starch
- fresh parsley (optional for garnish)
- red pepper flakes (optional for garnish)
- oyster crackers (for serving)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onions, celery, and carrots and cook until softened, about 5 to 6 minutes.
- Stir in the minced garlic and potatoes and cook for 3-4 minutes.
- Add clam juice, seafood stock, Old Bay Seasoning, and thyme. Bring to a simmer and cook until the potatoes are fork tender, about 10 minutes.
- Stir in the shrimp and clams.
- Whisk the corn starch into the heavy whipping cream to create a slurry. Stir it into the chowder and simmer a few minutes until thickened and shrimp is cooked through. Remove from heat.
- Ladle into bowls and garnish with red pepper flakes, fresh parsley, and a handful of oyster crackers.
Notes
- This chowder can be customized with different types of seafood according to your preference.
- For added depth of flavor, consider adding a splash of sherry before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg