Creamy Seafood Chowder Express
Craving something cozy and hearty but don't have the energy for a long simmer?
When you've had a long day and just want to curl up with a warm bowl of comfort, this seafood chowder is your best friend. It captures all those nostalgic, coastal flavors—creamy broth, tender fish, and savory depth—without requiring hours over a hot stove. By using a few high-impact ingredients like heavy cream and Yukon Gold potatoes, you get that thick, luxurious texture in under 30 minutes. The secret is letting the potatoes and seafood simmer just long enough to meld flavors without overcooking the delicate fish. It’s incredibly satisfying, deeply flavorful, and serves as the ultimate low-effort reward for your hard work today.
Ingredients
- 1.5 lb Mixed Seafooded Blend (Shrimp, Scallops, and White Fish)
- 1 lb Yukon Gold Potatoes — peeled and diced into small cubes
- 2 unit Carrots — finely diced
- 1 unit Celery stalk — finely chopped
- 1 tsp Dried Thyme
- 1 tsp Garlic Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 4 cup Chicken Broth
- 1 cup Heavy Cream
- 2 tbsp Butter
Method
- 1 Melt the butter in a large pot over medium heat. Add the diced potatoes, carrots, and celery.
- 2 Sauté the vegetables for about 5 minutes until they begin to soften slightly.
- 3 Stir in the garlic powder, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- 4 Pour in the chicken broth and bring the mixture to a gentle boil. Reduce heat and simmer for 10-12 minutes until potatoes are tender.
- 5 Stir in the heavy cream and let it simmer for another 3 minutes. The liquid should begin to thicken slightly.
- 6 Add the seafood mix and cook for 4-6 minutes, or until the shrimp are pink and opaque.
- 7 Taste and adjust salt if needed. Serve immediately with a piece of crusty bread.
Variations
- Vegetarian Twist — Swap the seafood for extra diced potatoes and a cup of canned cannellini beans.
- Speedy Swap — Use a pre-made 'Cream of Mushroom' soup base instead of the broth/cream combo to cut 5 minutes of simmer time.
Notes
For extra depth, you can add a pinch of cayenne pepper to give it a tiny kick without making it spicy.
Equipment that helps
- Large Pot — Essential for simmering the potatoes and building a large enough batch of chowder.
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