Cómo preparar

Melt 20 g of the butter in a large heavy pot over medium heat. Add the leek, celery, and salt, then cook for 6 to 8 minutes until softened and glossy but not browned. Stir in the garlic and thyme and cook for 30 seconds, until fragrant.

Add the remaining 10 g butter. When melted, sprinkle in the flour and stir continuously for 1 minute, forming a smooth pale paste without letting it color.

Gradually whisk in the fish stock until smooth. Add the potatoes and bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes, until the potatoes are nearly tender when pierced with a knife.

Creamy chowder base with nearly tender potatoes and corn in a pot

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Stir in the corn and heavy cream. Return the pot to a gentle simmer for 3 minutes; do not allow it to boil vigorously.

Add the cod, shrimp, and scallops. Simmer gently for 5 to 7 minutes, stirring once or twice, until the cod flakes easily, the shrimp are opaque and pink, and all seafood reaches 74°C at the center.

Finished creamy seafood chowder with cod, shrimp, scallops, potatoes, and corn

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Taste and adjust with the black pepper and additional salt if needed. Remove from the heat and let the chowder rest for 2 minutes so the broth settles and the seafood finishes gently.

Ladle into warm bowls and serve immediately with crusty bread or oyster crackers.

Por qué funciona esta receta

Leek and celery build a savory base, potatoes add body, and a small amount of flour gives the broth just enough structure. Adding the seafood near the end keeps each variety tender while cream rounds out the briny broth.

Conservación y recalentado

Cómo conservarla

Refrigerate cooled chowder in an airtight container for up to 2 days. Do not leave it at room temperature for more than 2 hours.

Cómo recalentarla

Reheat gently in a saucepan over medium-low heat, stirring occasionally until steaming hot; do not boil, or the seafood and cream may separate. Add a splash of milk if needed.