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Creamy Scallop and Shrimp Chowder is the kind of dish that wraps you in a warm hug on a chilly evening. Loaded with fresh seafood and a rich, velvety broth, this chowder is not only comforting but also a feast for the eyes and palate. Perfect for a weeknight dinner, it’s easy to whip up and will impress family and friends alike.
Why You’ll Love This Recipe
This chowder is a delightful mix of flavors and textures that will have everyone coming back for seconds. Whether you’re a seafood lover or just in need of a cozy meal, this recipe delivers on all fronts.
- Quick and Easy: Perfect for busy weeknights.
- Rich and Creamy: A luxurious broth that’s satisfying and indulgent.
- Flavorful Seafood: Fresh scallops and shrimp steal the show.
- Customizable: Easily adapt with seasonal vegetables or spices.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, diced (about 2 medium potatoes)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 pound scallops, cleaned and patted dry
- 1 pound shrimp, peeled and deveined
- 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 sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
- Carefully add the scallops and shrimp to the chowder. Cook for an additional 5-7 minutes, until the seafood is opaque and cooked through.
- Remove from heat, and let the chowder sit for a few minutes before serving. Garnish with fresh parsley.
Tips for the Best Results
- Ensure seafood is fresh for the best flavor and texture.
- Do not overcook the scallops or shrimp; they should be tender and juicy.
- For extra depth of flavor, consider adding a splash of white wine when sautéing the onion and garlic.
Easy Variations
- Swap out the potatoes for corn or add in some diced carrots for extra sweetness.
- For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Experiment with different herbs like dill or basil for a unique twist.
What to Serve With It
- Crusty bread or garlic bread for dipping.
- A simple green salad with a light vinaigrette.
- Steamed vegetables like asparagus or green beans for a colorful side.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the cream to separate.
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 cups potatoes, diced (about 2 medium potatoes)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 pound scallops, cleaned and patted dry
- 1 pound shrimp, peeled and deveined
- 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 sauté until translucent, about 4-5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
- Carefully add the scallops and shrimp to the chowder. Cook for an additional 5-7 minutes, until the seafood is opaque and cooked through.
- Remove from heat, and let the chowder sit for a few minutes before serving. Garnish with fresh parsley.
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
