The Outer Banks Life Recipe of the Week is seafood chowder. From the kitchen to your table in less than an hour, this simple chowder recipe is sure to warm you and your family up amidst the frosty January temperatures!
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 2 celery stalks, diced (optional but good)
- 2 cloves garlic, minced
- 2 cups potatoes, peeled & diced (Yukon gold or red work best)
- 1½ cups seafood stock (or chicken stock)
- 1 cup milk
- 1 cup heavy cream (or half-and-half)
- 1½–2 cups mixed seafood
- shrimp, scallops, white fish, crab, or clams
- 1 tsp Old Bay seasoning (or to taste)
- Salt & black pepper to taste
- Optional: chopped parsley, bacon bits, or corn
Directions
- Sauté the base: Melt butter in a large pot over medium heat. Add onion and celery; cook 4–5 minutes until soft. Add garlic and cook 30 seconds.
- Cook the potatoes: Add diced potatoes and stock. Bring to a simmer and cook 10–12 minutes until potatoes are tender.
- Make it creamy: Reduce heat to low. Stir in milk and cream. Do not boil.
- Add seafood: Gently add seafood and Old Bay. Simmer 5–7 minutes until seafood is just cooked through.
- Season & serve: Season with salt and pepper. Garnish if desired.
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