Ingredients
- 2 tbsp butter
- 1 onion, diced
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1 bell pepper, diced
- 1lb potatoes, peeled and diced
- 1 tsp thyme
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 bay leaf
- 2 cups chicken bone broth, divided – at room temperature
- 1/4 cup arrowroot powder
- 1 cup heavy cream
- 12 oz peeled shrimp
- 1 8oz can oysters, drained and roughly chopped
- 3 6.5oz cans chopped clams with juices
- 1 tsp apple cider vinegar
Instructions
- Melt butter in a large stockpot over medium heat. Sauté the diced onion until it begins to soften.
- Add the celery, carrots, bell pepper, potatoes, thyme, paprika, garlic powder, salt, and pepper to the stockpot. Sauté 5 minutes, stirring regularly.
- Reserve 1/2 cup of chicken bone broth, then add the remaining broth and the bay leaf to the stockpot. Simmer until potatoes are fork tender, about 10 minutes.
- Whisk the arrowroot powder into the remaining 1/2 cup of broth until no lumps remain. Add it to the pot, along with the heavy cream. Return to a simmer over medium heat, stirring constantly until the soup begins to thicken.
- Add the shrimp and simmer until cooked through (or warmed through if using pre-cooked shrimp).
- Add the chopped oysters, clams with their juices, and apple cider vinegar to the pot. Stir to combine.
- Adjust seasonings to taste and serve. Delicious on its own or with a slice of crusty sourdough bread!
Notes
- Feel free to omit or substitute the oysters and/or shrimp, but do not omit or substitute the clams! The clam juices are essential to the flavor of this chowder.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Dish, Soup
- Method: One-Pot
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Pescatarian