The Best Creamy Seafood Chowder

The Best Creamy Seafood Chowder

Creamy Seafood Chowder – How to make a delicious thick seafood chowder with real cream, shrimp, scallops, and crab. This recipe is the BEST. No potatoes or fillers, thick and creamy with the perfect flavor.

It is simply the best seafood soup I’ve ever had. I can’t wait to make it again. But I highly doubt that it will only be for Christmas. Pretty soon I’ll be coming up with all sorts of occasions to make this.

The Best Creamy Seafood Chowder
How to make a delicious thick seafood chowder with real cream, shrimp, scallops, and crab. This recipe is the BEST. No potatoes or fillers, thick and creamy with the perfect flavor.

INGREDIENTS

• 8 ounces 1 stick butter, divided
• 1/4 cup minced onion
• 2 teaspoons minced garlic
• 1/4 cup minced celery
• 2/3 cup all-purpose flour
• 4 1/2 cup milk 2% or whole
• 2 1/2 cups half and half
• 2 cups seafood stock
• 1 pound large shrimp
• 2/3 pound scallops chopped
• 2/3 pound crab meat lump or claw
• 1/4 cup cooking white cooking wine
• 1 1/2 tablespoons parsley
• 2 teaspoons paprika
• 1 tablespoon sugar

INSTRUCTIONS

1. In a Dutch oven or small stock pot melt 6 ounces butter over medium-low heat. Saute onion, garlic and celery until softened and translucent.
2. Whisk in flour. Cook and stir. Do not allow it to burn.
3. Slowly pour in milk, half and half, and seafood stock stirring constantly as you pour. Continue to stir until thickened and heated through. Turn to low.
4. On a separate burner saute shrimp and scallops in remaining 2 ounces of butter. Cook and stir until opaque about 4-5 minutes.
5. Add shrimp and scallop mixture to soup. Stir in crab meat, white wine, paprika and sugar. Simmer and stir occasionally for 5 minutes. Turn off heat
6. Let rest 10 minutes before serving.

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