🥣 Creamy Seafood Chowder (Shrimp & Mussels)

⏱ Time

Prep: 20 minutes
Cook: 35–40 minutes
Serves: 4

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I. INGREDIENTS

🦐 Seafood

• 300 g (10 oz) shrimp, peeled & deveined

• 500 g (1 lb) fresh mussels, cleaned

• Optional: 200 g white fish (cod or halibut), cubed

• Optional: a few scallops

🧄 Base

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 small celery stalk, finely diced

🥔 Body & Thickening

• 1 medium potato, small diced

• 2 tablespoons all-purpose flour

🥛 Liquids

• 1 cup (240 ml) dry white wine

• 2 cups (480 ml) seafood stock (or fish stock)

• 1 cup (240 ml) heavy cream

• ½ cup (120 ml) milk

🌿 Seasoning

• 1 bay leaf

• 1 teaspoon fresh thyme (or ½ tsp dried)

• Salt & white pepper

• Fresh parsley, chopped

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II. PROFESSIONAL COOKING METHOD

1️⃣ Build the Flavor Base

In a heavy pot:

• Melt butter + olive oil over medium heat.
• Add onion and celery. Cook 5 minutes until soft (not browned).
• Add garlic and cook 30 seconds.

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2️⃣ Create the Roux (Thick Base)

• Sprinkle flour over vegetables.
• Stir constantly for 1–2 minutes.

👉 This removes raw flour taste and thickens the soup later.

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3️⃣ Deglaze & Simmer

• Pour in white wine. Stir and scrape bottom.
• Let reduce 2–3 minutes.
• Add seafood stock gradually while stirring.

Add diced potatoes, bay leaf, thyme.
Simmer gently 10–15 minutes until potatoes are tender.

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4️⃣ Add Seafood (Timing is Critical)

Add in this order:

1. Mussels → cover pot 4–5 minutes until they open.
   (Discard any unopened shells.)

2. Add fish (if using) → cook 3–4 minutes.

3. Add shrimp last → cook 2–3 minutes until pink.

👉 Do NOT overcook seafood or it becomes rubbery.

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5️⃣ Finish with Cream

• Lower heat.
• Stir in cream and milk.
• Simmer gently 3–5 minutes.
• Adjust salt and white pepper.

Remove bay leaf.

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III. HOW TO KNOW IT’S PERFECT

✔ Broth should be creamy but not too thick.
✔ Seafood tender and juicy.
✔ Balanced flavor — slightly sweet from seafood, mild wine acidity.

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IV. OPTIONAL ENHANCEMENTS

• Add a splash of lemon juice at the end.
• Stir in a small knob of cold butter for glossy finish.
• Add a pinch of paprika or chili flakes for warmth.
• For thicker chowder → mash a few potatoes in the soup.

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V. STORAGE

• Best eaten fresh.
• Refrigerate up to 2 days.
• Reheat gently — do not boil.