Creamy Seafood Chowder

 

🦐🐋 Creamy Seafood Chowder (with Mussels and Shrimp)

There’s something truly special about a bowl of creamy seafood chowder — rich, comforting, and brimming with the flavors of the sea. This version combines tender shrimp, plump mussels, and hearty vegetables simmered in a velvety cream base. Perfect for cozy nights, family dinners, or when you’re craving a restaurant-quality seafood meal at home.

🍲 Yields: 4–6 servings
⏱ Prep time: 20 minutes
🔥 Cook time: 30–40 minutes

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🧂 Ingredients:

• 1 lb (450 g) shrimp, peeled and deveined
• 1 lb (450 g) fresh mussels, cleaned and debearded
• 3 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 2 medium potatoes, peeled and diced
• 1 large carrot, diced
• 1/4 cup all-purpose flour
• 4 cups seafood stock (or fish broth)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

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👩‍🍳 Directions:

1️⃣ Prepare the Seafood:
Rinse the mussels well under cold water. Discard any with cracked shells or that stay open when tapped. Peel and devein the shrimp, pat them dry, and set both aside.

2️⃣ Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté for about 5 minutes, until the vegetables soften and become fragrant.

3️⃣ Add the Base:
Stir in the flour and cook for 1–2 minutes, stirring constantly to create a roux. Gradually whisk in the seafood stock to avoid lumps. Add diced potatoes, thyme, bay leaf, paprika, and cayenne (if using). Bring to a simmer and cook for 15 minutes, until the potatoes are tender.

4️⃣ Cook the Mussels:
Add the mussels to the pot and cover with a lid. Steam them for about 5 minutes, until they open. Discard any that remain closed.

5️⃣ Add the Shrimp and Cream:
Reduce heat to low. Stir in the shrimp, heavy cream, and milk. Simmer gently for another 5–7 minutes, until the shrimp turn pink and opaque and the chowder thickens slightly. Do not boil once the cream is added.

6️⃣ Season and Serve:
Taste and adjust seasoning with salt and black pepper. Remove the bay leaf. Ladle the creamy chowder into bowls, garnish with chopped parsley, and serve with lemon wedges and crusty bread or oyster crackers.

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💡 Tips:

• For a richer flavor, you can add a splash of white wine when cooking the mussels.
• Want extra depth? Stir in a handful of cooked corn or crispy bacon bits before serving.
• If you prefer a thicker chowder, mash a few of the potatoes against the pot’s side before adding the seafood.

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Creamy, savory, and packed with fresh ocean flavor, this Seafood Chowder with Mussels and Shrimp delivers ultimate comfort in every spoonful. Whether served as a hearty main or an elegant starter, it’s sure to impress anyone lucky enough to enjoy it.