**Servings:** 2
**Total Time:** 1 hour
**Preparation Time:** 15 minutes
**Overnight Preparation Required:** No
**Cooking Time:** 45 minutes
### Tools
- Induction stovetop
- Medium pot
- Cutting board
- Knife
- Ladle
- Measuring cups and spoons
### Ingredients
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cups fish or seafood stock
- 1 cup diced potatoes
- 1/2 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 pound mixed seafood (shrimp, scallops, clams, etc.)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
### Instructions
1. **Prepare the Vegetables:**
- Melt butter in a medium pot over medium heat on the induction stovetop. Add onion, garlic, celery, and carrot. Sauté until the vegetables are soft, about 5 minutes.
2. **Cook the Base:**
- Add the fish or seafood stock, diced potatoes, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. **Add Cream and Milk:**
- Stir in the heavy cream and milk. Simmer for another 5 minutes, making sure the mixture does not boil.
4. **Cook the Seafood:**
- Add the mixed seafood to the pot. Cook for about 5-7 minutes, or until the seafood is just cooked through. Season with salt and pepper to taste.
### Health Benefits
- **Rich in Protein:** The mixed seafood provides a high-quality source of protein.
- **Omega-3 Fatty Acids:** Seafood is an excellent source of omega-3 fatty acids, which are beneficial for heart health.
### Keywords
Soup/Stew, Seafood Chowder, Comfort Food, Easy Recipe, Induction Stovetop
This photorealistic illustration was created using advanced AI technology by DALL-E.
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