Seafood & Leek Chowder with Lemon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A luxurious yet simple chowder featuring plump shrimp and scallops in a velvety broth, brightened with lemon and fresh herbs. This american-inspired whole30 ready in about 30 minutes pairs avocado oil, minced garlic cloves, fish broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat seafood dry with paper towels, then season lightly with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tbsp avocado oil in a large pot over medium-high heat until shimmering.
  2. Step 2: Sear seafood in a single layer for 1-2 minutes per side until just opaque (shrimp pink, scallops golden), then remove and set aside.
  3. Step 3: Add remaining 1 tbsp avocado oil to the pot, then sauté leeks for 5 minutes until softened and translucent, stirring frequently to prevent browning.
  4. Step 4: Add minced garlic and cook for 1 minute until fragrant, then stir in thyme leaves.
  5. Step 5: Pour in fish broth and bring to a gentle simmer, then add coconut milk and stir until fully incorporated.
  6. Step 6: Return seafood to the pot and simmer gently for 3 minutes until just heated through and shrimp are opaque.
  7. Step 7: Stir in lemon zest, lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Remove from heat, stir in fresh parsley, and serve immediately.

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Frequently asked questions

How long does Seafood & Leek Chowder with Lemon take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seafood & Leek Chowder with Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Seafood & Leek Chowder with Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seafood & Leek Chowder with Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seafood & Leek Chowder with Lemon?

American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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