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–+ servings
Blushing Seafood Chowder

Blushing Seafood Chowder

Warm up with a bowl of Blushing Seafood Chowder. This creamy, flavorful chowder is easy to make and perfect for any occasion. Discover the recipe today!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 100 g Spanish chorizo finely chopped or turkey sausage for pork-free option
  • 1 medium sweet onion diced
  • 1 large russet potato cut into small cubes
  • 1 bay leaf
  • 1 sprig fresh thyme tied with kitchen twine
  • 1 teaspoon smoked paprika
  • 1 unit roasted red pepper chopped
  • 1 liter seafood broth
  • to taste Salt and freshly ground black pepper
  • 300 g haddock fillet or another firm white fish, cut into bite-sized pieces
  • 250 g small shrimp
  • 250 g scallops
  • 1 cup light cream or heavy cream

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Kitchen twine
  • Sharp knife and cutting board

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add chopped chorizo and cook until golden and crispy. Remove with a slotted spoon and set aside.
  2. Add diced onions to the pot and cook until translucent, about 4-5 minutes.
  3. Stir in cubed potatoes, bay leaf, thyme bundle, and smoked paprika. Pour in seafood broth to cover the potatoes by an inch and bring to boil. Then reduce heat to simmer.
  4. Once potatoes are tender, add roasted red peppers, fish, shrimp, and scallops. Gently fold into the broth until seafood is cooked.
  5. Remove bay leaf and thyme bundle. Stir in cream and adjust seasoning with salt and pepper. Serve hot, garnished with chorizo bits and fresh chives.

Nutrition

Calories: 380kcalCarbohydrates: 29gProtein: 27gFat: 20gSaturated Fat: 10gCholesterol: 110mgSodium: 650mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 8mgIron: 15mg

Notes

For a lighter version, replace heavy cream with skim milk or almond milk. You can use plant-based sausages and vegetable broth for a vegan option. Store leftovers in an airtight container in the fridge for up to three days, and reheat gently. Fresh seafood yields the best flavor, but frozen options can be used if properly thawed.
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