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Creamy Scallop and Shrimp Chowder Recipe

Creamy Scallop and Shrimp Chowder Recipe

Indulge in the rich flavors of the sea with this Creamy Scallop and Shrimp Chowder. This comforting seafood soup combines tender scallops and succulent shrimp in a velvety broth, making it the perfect dish for a cozy night in. With its satisfying creaminess and fresh herbs, this chowder is bound to become a favorite in your kitchen.

Why You’ll Love This Recipe

This chowder is not only delicious but also incredibly satisfying. It strikes the perfect balance between richness and freshness, making it a standout dish for any seafood lover.

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  • Comforting and hearty: A warm bowl of chowder is perfect for chilly evenings.
  • Quick prep: Ready in under an hour, making it great for weeknight dinners.
  • Seafood delight: Bursting with flavors from fresh scallops and shrimp.
  • Customizable: Easily adjust ingredients to suit your taste preferences.
  • Impressive presentation: Perfect for dinner parties or special occasions.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 pound scallops, cleaned
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley or chives, for garnish

How to Make Creamy Scallop and Shrimp Chowder

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are tender.
  4. Once the potatoes are soft, stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
  5. Gently fold in the scallops and shrimp. Cook for another 5-7 minutes, or until the seafood is opaque and cooked through.
  6. Remove from heat and let the chowder sit for a couple of minutes to thicken slightly.
  7. Serve hot, garnished with fresh parsley or chives.

Tips for the Best Results

  • Ensure the seafood is fresh for the best flavor and texture.
  • Avoid overcooking the scallops and shrimp; they should be just cooked through to maintain tenderness.
  • For a thicker chowder, you can mash some of the potatoes before adding the cream.
  • Adjust the seasoning to your preference; a squeeze of lemon juice can add a nice brightness.

Easy Variations

  • Swap out the scallops and shrimp for other seafood like crab or lobster.
  • Add a splash of white wine after sautéing the onions for an extra layer of flavor.
  • Include vegetables like corn or peas for added sweetness and color.
  • Use coconut milk instead of heavy cream for a dairy-free version.

What to Serve With It

  • Crusty bread or garlic bread for dipping.
  • A fresh green salad with vinaigrette to complement the richness of the chowder.
  • Savory biscuits or rolls to soak up the creamy broth.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling to prevent the seafood from becoming rubbery.

Recipe Card

Recipe Name: Creamy Scallop and Shrimp Chowder
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 pound scallops, cleaned
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley or chives, for garnish

Instructions:

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the potatoes are tender.
  4. Once the potatoes are soft, stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
  5. Gently fold in the scallops and shrimp. Cook for another 5-7 minutes, or until the seafood is opaque and cooked through.
  6. Remove from heat and let the chowder sit for a couple of minutes to thicken slightly.
  7. Serve hot, garnished with fresh parsley or chives.

Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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