“Heavenly Seafood Chowder: A Creamy Delight”

Ingredients:

• 500 grams of shrimp, peeled and deveined
• 200 grams of white fish fillets, cut into chunks
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 large potatoes, peeled and diced
• 1 liter of fish or vegetable stock
• 1 cup of heavy cream
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh dill, chopped
• 2 tablespoons of butter
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

Preparation:

1. Cook Onions and Garlic: In a large pot, melt butter over medium heat. Add onions and garlic, cooking until they are translucent.
2. Add Potatoes: Incorporate the diced potatoes and cook for a few more minutes.

Cooking:

3. Pour in Stock: Add the fish or vegetable stock to the pot and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Add Seafood: Put the shrimp and fish chunks into the pot. Simmer gently until the seafood is cooked through, about 5-7 minutes.

Final Touches:

5. Cream it Up: Stir in the heavy cream and heat through without boiling to keep the cream from curdling.
6. Herbs and Seasoning: Add chopped parsley and dill. Season with salt and pepper to taste.

Serving:

7. Serve Warm: Ladle the soup into bowls and serve hot with a squeeze of lemon for an added zest.

Tips:

• You can add other seafood like scallops or mussels for a richer mix.
• Serve with crusty bread to soak up the delicious, creamy broth.

This soup offers a comforting warmth, making it a perfect dish for cold days or a luxurious weekend meal. Enjoy your