A hearty and flavorful seafood chowder perfect for cozy dinners.
Peel and devein the shrimp, then set them aside.
Use a small knife to make a shallow cut along the back of the shrimp to remove the vein easily.
Heat a Dutch oven over medium heat and add a drizzle of oil.
Ensure the oil is hot before adding vegetables to prevent sticking.
Add the diced onion, celery, and red bell pepper to the pot and sauté until tender.
Stir frequently to avoid burning and to cook the vegetables evenly.
Stir in the minced garlic and cook for another minute.
Garlic cooks quickly, so keep an eye on it to prevent it from burning.
Sprinkle the flour over the vegetables and stir well to coat.
This step helps thicken the chowder, so ensure the flour is evenly distributed.
Gradually pour in the chicken broth while stirring to avoid lumps.
Pour the broth slowly and stir constantly for a smooth consistency.
Add the diced carrot, white pepper, dried thyme, and bay leaves to the pot.
Adjust the seasoning to your taste at this stage.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20 minutes.
Stir occasionally to prevent the ingredients from sticking to the bottom.
Stir in the milk and corn, then bring the chowder back to a gentle boil.
Ensure the milk is at room temperature to prevent curdling.
Add the shrimp and crabmeat, cooking until the shrimp turn pink.
Avoid overcooking the seafood to maintain its tender texture.
Remove the bay leaves and serve the chowder hot.
Garnish with fresh parsley or a sprinkle of paprika for added color.
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