Irresistible Creamy Seafood Chowder w Seared Scallops Garlic
Imagine a cozy evening, the kind where a chill in the air beckons you to curl up with a warm bowl of something delicious. This creamy seafood chowder with seared scallops, celery, and garlic has been a weekend staple in my home for years. It reminds me of family dinners at my grandparents’ coastal cottage, where the scent of the sea would mingle with the comforting aroma of dinner simmering away on the stove. There’s something so inviting about a chowder—something that feels like a warm hug for your taste buds! Whether it’s a blustery autumn evening or a lazy Sunday afternoon, this dish never fails to bring a smile to my face.
When you take that first spoonful, the rich, creamy broth envelops tender seafood, perfectly seared scallops, and crisp, fresh celery. Trust me, you’re going to love it. And the best part? It’s surprisingly simple to pull together. So let’s get cooking with this delightful creamy seafood chowder with seared scallops, celery, and garlic.
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights!
- Comforting flavors that warm you from the inside out.
- Can easily be made with whatever seafood you have on hand.
- Rich and creamy without being overly heavy.
- Great for impressing guests or a cozy family meal.
Ingredients
Here’s what you’ll need to bring this delightful chowder to life:
- 2 tablespoons olive oil (for that lovely sizzle)
- 1 pound large sea scallops (fresh is best, but frozen works, too)
- 2 cups celery, diced (adds that satisfying crunch)
- 4 cloves fresh garlic, minced (for a zesty kick)
- 1 medium onion, diced (the foundation of flavor)
- 4 cups seafood stock (homemade or store-bought—your choice!)
- 2 cups heavy cream (for all that luscious creaminess)
- 1 cup potatoes, diced (I love Yukon gold for its creaminess)
- 1 teaspoon dried thyme (or a few sprigs of fresh, if you have them)
- Salt and pepper to taste
- Fresh parsley for garnish (because we eat with our eyes first!)
Note: Fresh garlic adds way more punch than powdered, so don’t skimp on it!
Step-by-Step Instructions
Ready to dive in? Let’s get started on this mouthwatering chowder!
- Heat the oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Seared scallops: Pat the scallops dry with paper towels (to get that golden sear). Add them to the pot and sear for about 2-3 minutes on each side, until they develop a golden crust. Remove them from the pot and set aside. Don’t overcrowd the pot; you might need to do this in batches!
- Sauté the aromatics: In the same pot, add the onions and celery. Sauté for about 5 minutes until they soften, then add the minced garlic and sauté for another minute, until it’s fragrant. Oh, just wait till you smell that!
- Add the potatoes: Toss in the diced potatoes and stir everything together for about 2 minutes.
- Pour in the stock: Carefully add the seafood stock and bring everything to a gentle boil. Don’t forget to sprinkle in that thyme!
- Simmer: Reduce the heat and let it simmer for about 15-20 minutes, until the potatoes are fork-tender.
- Add the cream: Now stir in the heavy cream, allowing it to blend beautifully with the rest of the ingredients.
- Bring back the scallops: Finally, gently fold in the seared scallops, allowing them to warm through in the chowder.
- Season: Taste and adjust seasoning with salt and pepper to your liking.
- Garnish and serve: Ladle the chowder into bowls, sprinkle with fresh parsley, and enjoy the cozy warmth!
Pro Tip: Don’t overcook the scallops! They should be perfectly tender, not rubbery. Keep an eye on them while searing.
Pro Tips & Variations
Want to mix things up? Here are some fun twists and variations to keep this recipe exciting:
- Swap your seafood: Feel free to replace or add in shrimp, crab, or even clams. Use whatever your seafood-loving heart desires!
- Kick it up a notch: Add a splash of hot sauce or a pinch of cayenne for a spicy bite.
- Herb it up: Experiment with different herbs like dill or chives—so fresh and fragrant!
- Make it lighter: For a lighter version, use half and half or a lower-fat cream instead of heavy cream.
- Gluten-free: This chowder is naturally gluten-free as long as you ensure the stock you’re using is gluten-free!
Cooking is all about creativity—don’t be afraid to make this chowder your own!
Serving Suggestions
This creamy seafood chowder is perfect on its own, but I love serving it with hearty crusty bread for dipping. A warm sourdough, a crunchy baguette, or even some buttery cracker pairs beautifully with this dish. You could even serve it alongside a simple green salad lightly dressed with lemon vinaigrette for a touch of brightness. And let’s not forget a light white wine or a cozy cup of coffee to wash it down. Picture it: you, surrounded by loved ones, bowls of chowder in hand, laughter filling the air—a perfect evening!
Storage Tips
Got leftovers? No problem! This chowder is great for meal prepping. Simply let it cool completely before storing.
- Refrigerate: Keep it in an airtight container in the fridge for up to 3 days.
- Freeze: Unfortunately, creamy chowders don’t freeze well due to the dairy, but you can freeze just the broth, seafood, and veggies. Cook fresh cream when you’re ready to serve it!
- Reheat: To reheat, gently warm the chowder on the stovetop over low heat. If it seems too thick, just thin it out with a little seafood stock or water.
Always give it a gentle stir while reheating to keep everything evenly distributed and avoid scorching!
FAQs
Can I use frozen scallops for this chowder?
Absolutely! Just make sure to thaw them completely and pat them dry before searing for that perfect golden crust.
How thick should the chowder be?
This chowder should have a creamy, almost soup-like consistency—thick enough to coat the back of a spoon but still flowy. If you prefer a thicker chowder, mix a tablespoon of cornstarch with a bit of cold water and stir it in while simmering!
What other seafood can I add?
The possibilities are endless! Crab, shrimp, or even mussels would be fantastic in this chowder. Just adjust cooking times accordingly—shrimp cooks quickly, while crab meat is already cooked and just needs to be warmed through.
Can I make this chowder ahead of time?
You can definitely prepare the base of the chowder in advance; just store it in the fridge without the cream until you are ready to serve. Add the cream just before serving to keep it fresh and luscious!
Is this chowder spicy?
This particular recipe isn’t spicy, but it can easily be adjusted to your taste! Add a little cayenne pepper or hot sauce to spice things up.
Conclusion
I hope you enjoy making and savoring this creamy seafood chowder with seared scallops, celery, and garlic as much as I do. It’s a dish that warms not only the body but the heart, perfect for sharing with family and friends. Please feel free to share your thoughts in the comments below or let me know how it turned out for you! Happy cooking!
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Irresistible Creamy Seafood Chowder w Seared Scallops Garlic
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Indulge in rich seafood chowder topped with seared scallops fresh celery garlicperfect for cozy nights and gourmet meals Taste the delight
Ingredients
Instructions
Notes
This creamy seafood chowder with seared scallops, celery, and garlic is a comforting dish perfect for cozy evenings. It reminds you of family dinners by the coast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Seafood
Nutrition
- Serving Size: 4 servings
- Calories: 480
- Sugar: 5g
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
Keywords: seafood chowder, creamy chowder, scallops, comfort food