Creamy Seafood Chowder

Ingredients:

2 tablespoons unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

2 celery stalks, chopped

1/4 cup all-purpose flour

4 cups seafood or chicken broth

1 cup heavy cream

1 cup milk

1 pound shrimp, peeled and deveined (or a mix of seafood like lobster, scallops, and crab)

2 medium potatoes, peeled and diced

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Lemon wedges for serving (optional)

Crusty bread for serving

Instructions:

Sauté the Vegetables:

In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and celery. Sauté until the vegetables are soft and translucent, about 5 minutes.

Make the Roux:

Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.

Add Broth and Potatoes:

Slowly add the seafood or chicken broth, stirring constantly to prevent lumps. Add the diced potatoes and bring the mixture to a simmer. Cook until the potatoes are tender, about 10-15 minutes.

Add Seafood:

Stir in the heavy cream and milk. Add the shrimp (or other seafood) and cook until they are just opaque and cooked through, about 3-5 minutes. Be careful not to overcook the seafood.

Season:

Add the smoked paprika, cayenne pepper (if using), salt, and pepper. Taste and adjust the seasonings as needed.

Serve:

Ladle the chowder into bowls, garnish with fresh parsley, and serve with lemon wedges on the side. Offer crusty bread for dipping.

Enjoy:

This creamy seafood chowder is comforting and full of flavor, perfect for a cozy meal.

This recipe is versatile, so feel free to customize it with your favorite seafood or add extra vegetables like corn or bell peppers.

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