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Creamy Scallop and Shrimp Chowder is a delightful seafood dish that brings the comforting flavors of the ocean right to your kitchen. With tender scallops and succulent shrimp swimming in a rich, creamy base, this chowder is perfect for cozy nights when you want something hearty yet elegant. It’s an easy recipe that transforms simple ingredients into a satisfying bowl of warmth.
Why You’ll Love This Recipe
This chowder is not just a meal; it’s an experience. The combination of fresh seafood and creamy broth makes it a standout dish. Plus, it’s simple enough for weeknight dinners and special enough for gatherings.
- Flavorful: The blend of seafood and herbs creates a rich, savory taste.
- Comforting: Perfect for chilly evenings, it’s like a warm hug in a bowl.
- Quick to Prepare: Ready in under 45 minutes for a delicious meal.
- Customizable: Tailor it to your taste with different seafood or veggies.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 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, chopped (for garnish)
How to Make Creamy Scallop and Shrimp Chowder
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are tender.
- Pour in the heavy cream and add the dried thyme. Stir to combine and heat through.
- Gently add the scallops and shrimp to the pot. Cook for 5-7 minutes, or until the shrimp are pink and the scallops are opaque.
- Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Tips for the Best Results
- Use fresh seafood for the best flavor. Frozen can work, but thaw it properly before cooking.
- Adjust the thickness of the chowder by adding more or less cream based on your preference.
- For extra flavor, consider adding a splash of white wine after sautéing the onions.
Easy Variations
- Substitute half of the potatoes with corn for a sweet twist.
- Add diced bell peppers or carrots for added color and crunch.
- For a spicier kick, mix in a pinch of cayenne pepper or red pepper flakes.
What to Serve With It
- Crusty bread for dipping and soaking up the chowder.
- A simple green salad to balance the richness.
- Garlic bread for an extra comforting touch.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over medium heat, stirring occasionally until heated through. Avoid boiling, as this can toughen the seafood.
Recipe Card
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
- 2 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, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are tender.
- Pour in the heavy cream and add the dried thyme. Stir to combine and heat through.
- Gently add the scallops and shrimp to the pot. Cook for 5-7 minutes, or until the shrimp are pink and the scallops are opaque.
- Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days.
