Scallop and Shrimp Chowder

Dive into a bowl of comfort with this creamy and indulgent Scallop and Shrimp Chowder! Packed with tender seared scallops, succulent shrimp, and a medley of hearty vegetables like potatoes, carrots, and celery, this seafood chowder is the ultimate cold-weather meal. A rich base of fish stock, heavy cream, and milk is brought to life with aromatic garlic, thyme, and bay leaves, creating layers of savory flavor. Quick to prepare in under an hour, this chowder is perfect for weeknight dinners or elegant gatherings. Garnish with fresh parsley or crispy bacon for an extra touch, and serve with crusty bread or oyster crackers to soak up every last bite. Bursting with ocean-fresh taste and loaded with wholesome ingredients, this chowder will become your go-to seafood comfort dish!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 2 tablespoons Olive oil
• 1 pound Medium scallops
• 1 pound Medium shrimp, peeled and deveined
• 1 medium Yellow onion, diced
• 2 stalks Celery stalks, diced
• 2 medium Carrots, diced
• 3 cloves Garlic cloves, minced
• 2 large Russet potatoes, peeled and diced
• 2 tablespoons All-purpose flour
• 4 cups Fish stock or seafood broth
• 1 cup Heavy cream
• 1 cup Milk
• 2 Bay leaves
• 2 sprigs Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 2 strips Crumbled bacon (optional, for garnish)

Directions

Step 1

Pat the scallops and shrimp dry with paper towels. Season lightly with salt and pepper.

Step 2

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pot over medium-high heat. Sear the scallops for 2 minutes per side until golden brown. Remove the scallops and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Sear the shrimp for about 1-2 minutes per side until pink and opaque. Remove the shrimp and set aside with the scallops.

Step 4

Melt the remaining butter in the pot over medium heat. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 7

Slowly whisk in the fish stock or seafood broth, ensuring there are no lumps. Add the diced potatoes, bay leaves, thyme sprigs, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Step 8

Reduce the heat to low. Stir in the heavy cream and milk, then add the scallops and shrimp back to the pot. Simmer for an additional 5 minutes to heat the seafood through.

Step 9

Remove and discard the bay leaves and thyme sprigs. Taste and adjust the seasoning, adding more salt or pepper if needed.

Step 10

Ladle the chowder into bowls and garnish with fresh parsley and optional crumbled bacon. Serve hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	3412.7 grams (3412.7g)

Amount per serving	% Daily Value*
Calories	3180

Total Fat 161.90g	208%
Saturated Fat 75.10g	376%
Polyunsaturated Fat 3.50g
Cholesterol 1417mg	472%
Sodium 7665mg	333%
Total Carbohydrate 164.50g	60%
Dietary Fiber 16.80g	60%
Total Sugars 29.10g
Protein 248.30g	497%

Vitamin D 1123IU	5615%
Calcium 838mg	64%
Iron 12mg	66%
Potassium 6979mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 32.0%

Carbs: 21.2%