Step-by-Step Instructions
Start by patting the scallops, shrimp, and lobster dry with paper towels to ensure a nice sear. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Sear the scallops for 1 to 2 minutes per side until golden brown. Set them aside while you cook the shrimp and lobster for 2 to 3 minutes, until they become just opaque. Remove them from the skillet and set aside with the scallops.
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for 30 seconds, or until fragrant. Sprinkle the flour over the mixture, stirring constantly for about a minute to form a roux. Carefully pour in the white wine, scraping up any brown bits from the bottom of the pot. Gradually whisk in the seafood stock, then add the cubed potatoes and allow to simmer uncovered for 12 to 15 minutes, until the potatoes are tender.
Lower the heat and gently stir in the heavy cream. Return the cooked seafood to the pot, allowing it to simmer for an additional 5 minutes, just until everything is heated through. Season with salt, pepper, and smoked paprika to taste. Finally, stir in the fresh parsley right before serving.
Best Ways to Enjoy It
When plating your creamy seafood chowder, consider serving it in wide, shallow bowls to showcase the colorful seafood and the creamy broth. A sprinkle of fresh parsley on top adds a lovely touch of brightness. Pair it with crusty bread or a simple side salad to balance the richness. For a more luxurious feel, serve it with a glass of your favorite dry white wine.
How to Store & Freeze
Storage is straightforward! Allow any leftovers to cool completely before transferring them to an airtight container. You can keep the chowder in the refrigerator for up to 3 days. If you want to freeze it, pour it into freezer-safe containers, leaving some headspace for expansion. Consume frozen chowder within 2 to 3 months for the best flavor. When reheating, make sure to do so slowly on the stovetop over low heat, adding a splash of broth or cream if needed to restore its creamy consistency.
Pro Chef Tips
To elevate the flavor even further, consider adding a dash of Worcestershire sauce or a squeeze of lemon juice. Be sure not to overcook the seafood during the initial searing; they should be just cooked through when added back to the chowder to maintain a tender texture. If you want a thicker chowder, let it simmer a bit longer without the seafood to reduce the liquid further.
Creative Twists
Want to make this chowder your own? You can experiment by adding different seafood like mussels or clams. If you prefer a bit more spice, toss in some diced jalapeños or a pinch of cayenne pepper. For a healthier version, try incorporating diced carrots or celery for added vegetables. You could also substitute the cream for a dairy-free alternative like coconut cream, which lends a unique flavor.
Your Questions Answered
What is the prep time for creamy seafood chowder?
Prep time generally takes about 15 minutes, with cooking taking around 30 minutes, making a total time of about 45 minutes.
Can I use frozen seafood?
Absolutely! Frozen seafood is a great alternative, just ensure it’s fully thawed and drained before cooking.
How long can I store leftovers?
Leftovers can be stored in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.
This creamy seafood chowder is not just a meal; it’s a warm hug in a bowl that invites you to savor its rich, comforting flavors. Enjoy the process of creating it as much as you’ll enjoy the final product!
