Go Back
–+ servings
Blushing Seafood Chowder

Blushing Seafood Chowder

Discover the rich flavors of Blushing Seafood Chowder, a creamy and smoky dish perfect for cozy dinners or special occasions. Easy to make and unforgettable in taste.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 2 tablespoon Butter
  • 100 g Spanish chorizo, finely chopped (or turkey sausage for pork-free option)
  • 1 medium Sweet onion, diced
  • 1 large Russet potato, cubed
  • 1 Bay leaf
  • 1 sprig Fresh thyme, tied with kitchen twine
  • 1 teaspoon Smoked paprika
  • 1 medium Roasted red pepper, chopped
  • 1 liter Seafood broth
  • to taste Salt
  • to taste Freshly ground black pepper
  • 300 g Haddock fillet (or another firm white fish)
  • 250 g Small shrimp
  • 250 g Scallops
  • 100 ml Light cream or heavy cream
  • 2 tablespoon Fresh chives, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Slotted spoon
  • Kitchen twine
  • Sharp knife
  • Cutting board

Method
 

  1. Heat olive oil and butter in a large pot, add chorizo, and cook until crispy. Remove and set aside, leaving the grease.
  2. Add diced onions to the pot and soften for a few minutes until translucent.
  3. Add cubed potatoes, bay leaf, thyme sprig, and smoked paprika. Pour in seafood broth to cover the potatoes and bring to a boil, then lower heat to simmer.
  4. Once potatoes are tender, add roasted red pepper, fish, shrimp, and scallops. Simmer for 6-8 minutes until seafood is opaque.
  5. Remove the bay leaf and thyme. Stir in cream, season with salt and pepper, and garnish with reserved chorizo bits and chopped chives.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

For a lighter version, use turkey sausage instead of chorizo. You can customize this chowder by adding different seafood like cod or using coconut milk as a dairy-free cream option. To store leftovers, cool completely and refrigerate for up to 3 days or freeze the base (without seafood) for up to 3 months. Always check quality and freshness of broth; enhance flavors by toasting smoked paprika before adding.
Tried this recipe?Let us know how it was!