Indulge in Comfort: Blushing Seafood Chowder Bliss

Enjoy the comforting embrace of Blushing Seafood Chowder, a rich medley of shrimp, scallops, and haddock.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Seafood, Spanish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with avocado oil if desired.
2 tablespoons Butter Use salted butter for a well-balanced taste.
4 ounces Spanish Chorizo Finely chopped for texture; avoid Mexican or Caribbean types.
1 medium Sweet Onion Finely chopped; white or yellow onions can be used.
2 cups Russet Potato Cut into 1/2" dice; red-skinned or Yukon gold works well.
1 leaf Bay Leaf Remember to remove it before serving.
1 sprig Fresh Thyme Tie into a bundle for easy removal.
1 tablespoon Smoked Paprika Add regular paprika if smoked is unavailable.
4 cups Seafood Stock Opt for store-bought or homemade.
to taste Salt Season to taste.
to taste Black Pepper Season to taste.

For the Seafood

8 ounces Haddock Cut into bite-sized pieces; can substitute with cod or halibut.
8 ounces Shrimp Peeled and deveined; wild-caught recommended.
8 ounces Sea Scallops Halved or quartered; use fresh or wild-caught.

For the Creamy Finish

1 cup Light Cream Swap for heavy cream or whole milk if desired.
1 cup Roasted Red Peppers Jarred or homemade versions are great.
to taste Fresh Chives For garnish.

Equipment

large saucepan
Dutch oven

Method

Step-by-Step Instructions

In a large saucepan or Dutch oven, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt completely.
Add 4 ounces of finely chopped Spanish chorizo to the hot oil and butter, cooking for about 4-5 minutes until it becomes crispy and fragrant.
In the same pot, add one finely chopped sweet onion and sauté for about 3-4 minutes until softened.
Prepare a bundle of fresh thyme and place it in the pot along with 2 cups of diced russet potatoes and a bay leaf. Sprinkle in 1 tablespoon of smoked paprika.
Pour in enough seafood stock to cover the potatoes by an inch, approximately 4 cups. Bring to a gentle boil, then reduce to a simmer for 10-15 minutes.
Once the potatoes are cooked, season with salt and black pepper to taste, then fold in 1 cup of roasted red peppers.
Gently add 8 ounces of haddock, 8 ounces of shrimp, and 8 ounces of sea scallops. Simmer on low heat for 6-8 minutes.
Remove the thyme bundle and bay leaf, and stir in 1 cup of light cream. Heat gently for about 1 minute.
Ladle the chowder into warm bowls, sprinkle with crispy chorizo bits and garnish with fresh chives. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 28gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 1.5mg

Notes

Ensure potatoes are cut into equal sizes and use a slotted spoon to drain chorizo for optimal texture.

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