Ingredients
Scale
- 1 pound fresh shrimp, peeled
- 1 pound scallops
- 4 cups fish stock
- 1 cup heavy cream
- 2 Yukon Gold potatoes, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- dill or parsley, chopped for garnish
Instructions
- In a large pot over medium heat, add 2 tablespoons of olive oil.
- Once heated, toss in one diced onion, one diced carrot, and one diced stalk of celery.
- Sauté until softened, about 5 minutes, stirring occasionally to avoid any burning.
- Next, stir in two diced Yukon Gold potatoes along with 4 cups of fish stock.
- Bring this mixture to a gentle simmer.
- Allow it to cook for about 15-20 minutes until the potatoes are tender but not falling apart.
- Once your potatoes are perfectly tender, pour in 1 cup of heavy cream while stirring gently.
- Let it simmer on low heat for another 5 minutes as all those delicious flavors meld together.
- Add 1 pound of fresh shrimp (peeled) and 1 pound of scallops into your pot.
- Cook for about 5-7 minutes or until the shrimp turns pink and opaque while the scallops become firm yet tender.
- Finally, season your chowder with salt, pepper, and a handful of chopped dill or parsley right before serving.
Notes
Store leftover chowder in airtight containers.
Reheat gently on low heat.
Serve with crusty bread slices.
Use fresh seafood for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Stovetop
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg