A Pot of Seafood Chowder and a Special Memory
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I was sitting with a dear friend from church a few months after the loss of her husband. She was having a rough day. So was I, but for much different reasons.
I was so worried about making sure she felt seen, heard, and loved as we visited that I had completely overwhelmed myself.
But then this wonderful smell from the stove made its way to us—the warm, savory smell of soup gently cooking—and the mood in the room completely changed.
We discussed recipes, and she told silly stories of her wonderful husband, all because of the smell of soup cooking in the kitchen. For a little while, the conversation came easily.
I had to have the recipe, but of course, I had to make it my own. It will forever be my number one comfort food because it reminds me of the special day I had with my friend.
My Easy Seafood Chowder
A hearty, creamy chowder filled with potatoes, sweet corn, shrimp, and imitation crab. The Boursin adds a little something special—I use garlic and black truffle, but you can choose your favorite flavor.
Ingredients
- 2 pounds frozen corn
- 2 pounds peeled and deveined shrimp, cut into bite-sized pieces
- 2 pounds imitation crab meat, cut into bite-sized pieces
- 1 large onion, diced
- 1 stick butter (½ cup)
- 2 pounds potatoes, diced
- 1 package Boursin cheese, any flavor
- 1 brick cream cheese (8 ounces)
- Water, just enough to cover
- Creole seasoning, to taste
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Fresh herbs, such as parsley or chives, for garnish
Instructions
- Soften the onion. In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Build the chowder. Add the corn, potatoes, Boursin, and cream cheese. Pour in just enough water to cover the ingredients.
- Cook gently. Bring to a gentle simmer over medium heat, then adjust the heat as needed to maintain it. Cook for about 45 minutes, until the potatoes are tender, stirring regularly to help the cheeses melt and prevent sticking.
- Add the seafood. Stir in the shrimp, imitation crab, Creole seasoning, salt, pepper, and garlic powder. Simmer gently for another 15 minutes, or until the shrimp are opaque and cooked through.
- Taste and serve. Taste before adding more salt, especially if your Creole seasoning already contains it. Ladle into bowls.
- Garnish. Finish with a sprinkle of fresh herbs, such as chopped parsley or chives, and enjoy something warm and comforting.