35+ Hearty 8 Quart Dutch Oven Recipes for Every Occasion

When it comes to versatile cookware, the 8-quart Dutch oven is a must-have for any kitchen.

Known for its ability to retain and distribute heat evenly, this large and durable pot is perfect for preparing a variety of dishes, from soups and stews to roasts and baked goods.

Whether you’re cooking for a large family, meal prepping for the week, or hosting a dinner party, the 8-quart Dutch oven ensures every meal is packed with flavor and cooked to perfection.

This article compiles 35+ mouthwatering Dutch oven recipes that will inspire you to make the most out of this essential kitchen tool.

From comforting classics to innovative creations, these recipes highlight the Dutch oven’s versatility and make cooking enjoyable, efficient, and delicious.

35+ Hearty 8 Quart Dutch Oven Recipes for Every Occasion

The 8-quart Dutch oven is more than just cookware; it’s a culinary powerhouse that simplifies cooking and enhances the flavor of your dishes.

Whether you’re slow-cooking a hearty stew, baking artisan bread, or preparing a savory roast, the Dutch oven’s capabilities make it a favorite for home cooks and professionals alike.

With these 35+ recipes, you can explore new culinary possibilities, create meals that impress, and make cooking an enjoyable experience.

Don’t let this versatile tool sit idle—grab your 8-quart Dutch oven and start making delicious memories, one recipe at a time.

Hearty Beef and Vegetable Stew

This Hearty Beef and Vegetable Stew is a classic comfort food, perfect for chilly evenings. The 8-quart Dutch oven allows for even cooking of tender beef chunks, flavorful broth, and an assortment of fresh vegetables. It’s a filling, nutritious dish that can serve a crowd and is even better the next day.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 4 large carrots, sliced
• 3 potatoes, cubed
• 1 cup peas (fresh or frozen)
• 2 celery stalks, chopped
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your 8-quart Dutch oven over medium heat and add olive oil. Sear the beef cubes until browned on all sides. Remove and set aside.
2. Add onion and garlic to the pot, sautéing until fragrant. Stir in tomato paste.
3. Deglaze the pot with red wine (if using), scraping up any browned bits. Add the beef back into the pot.
4. Pour in the beef broth and add bay leaves, thyme, salt, and pepper. Bring to a simmer.
5. Stir in carrots, potatoes, and celery. Cover and let simmer for 1.5–2 hours, stirring occasionally.
6. In the last 10 minutes, add peas and adjust seasoning as needed.
7. Serve hot with crusty bread.

This Beef and Vegetable Stew is a testament to the power of the Dutch oven. The slow simmer allows the flavors to meld beautifully, resulting in a rich, hearty meal that warms you from the inside out. Perfect for meal prepping or feeding a crowd!

Dutch Oven Artisan Bread

Crisp on the outside and soft on the inside, this Artisan Bread is an absolute game-changer. The large capacity of an 8-quart Dutch oven ensures even baking, while the enclosed environment creates the steam needed for a perfect crust. Whether you’re a seasoned baker or a novice, this recipe is foolproof.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water

Instructions:

1. In a large bowl, mix flour, salt, and yeast. Slowly add warm water, stirring until a shaggy dough forms.
2. Cover the bowl with plastic wrap and let it sit at room temperature for 12–18 hours.
3. Preheat your oven to 450°F (230°C) with the Dutch oven inside.
4. Turn the dough onto a floured surface and shape it into a ball. Cover it with a towel and let it rest for 30 minutes.
5. Carefully remove the preheated Dutch oven, place the dough inside, and cover with the lid.
6. Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10–15 minutes until golden brown.
7. Let the bread cool completely before slicing.

This Artisan Bread recipe is proof that simplicity can be delicious. The Dutch oven creates a bakery-quality loaf with minimal effort. Serve it with butter, jam, or as a side to soups and stews for a perfect homemade treat.

Slow-Cooked Chicken Cacciatore

This Slow-Cooked Chicken Cacciatore is a flavorful Italian dish featuring tender chicken simmered in a rich tomato sauce with herbs and vegetables. The Dutch oven’s large size and heat retention make it ideal for this slow-cooking recipe, ensuring the chicken remains moist and flavorful.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup chicken broth
• ½ cup dry white wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the Dutch oven over medium heat and add olive oil. Sear the chicken thighs until golden brown on both sides. Remove and set aside.
2. In the same pot, sauté onion, bell peppers, and garlic until softened.
3. Add crushed tomatoes, chicken broth, wine, oregano, basil, bay leaf, salt, and pepper. Stir well.
4. Return the chicken to the pot, ensuring it is submerged in the sauce.
5. Cover and simmer on low heat for 1.5–2 hours, occasionally spooning sauce over the chicken.
6. Serve over pasta, rice, or with crusty bread, garnished with fresh parsley.

This Chicken Cacciatore is a delightful one-pot meal, brimming with bold flavors and tender chicken. The Dutch oven’s versatility allows you to take this dish from stovetop to table effortlessly. It’s a crowd-pleaser that’s sure to impress your family and guests.

Smoky Pulled Pork

This Smoky Pulled Pork is a fall-apart-tender delight, slow-cooked in a flavorful marinade of spices, smoky barbecue sauce, and apple cider. The 8-quart Dutch oven provides ample space for large cuts of meat, allowing for even cooking and sealing in moisture. Perfect for parties, sandwiches, or tacos, this recipe will be a surefire hit.

Ingredients:

• 4–5 lbs pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 2 cups apple cider
• 1 cup barbecue sauce
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in your Dutch oven over medium heat. Sear the pork shoulder on all sides until golden brown. Remove and set aside.
3. Add sliced onions and garlic to the pot, cooking until softened. Stir in smoked paprika, chili powder, cumin, salt, and pepper.
4. Deglaze the pot with apple cider, scraping up any browned bits. Stir in barbecue sauce.
5. Return the pork to the pot, cover with the lid, and transfer to the oven. Cook for 4–5 hours, basting occasionally, until the pork is tender and easily pulls apart.
6. Shred the pork with two forks, mixing it with the sauce. Serve on buns, tacos, or as a main dish.

This Smoky Pulled Pork recipe combines simplicity with bold flavors, making it a go-to for gatherings or meal prep. The Dutch oven’s ability to lock in moisture ensures tender, juicy results every time.

Vegetarian Three-Bean Chili

This Vegetarian Three-Bean Chili is a hearty, protein-packed dish that’s perfect for feeding a crowd or meal prepping for the week. Made with a medley of beans, vegetables, and spices, this recipe comes together beautifully in the 8-quart Dutch oven, offering a satisfying balance of flavor and nutrition.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 2 bell peppers, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, or cilantro

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sauté onions, bell peppers, and garlic until softened.
2. Add chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute to bloom the spices.
3. Stir in beans, tomatoes, tomato paste, and vegetable broth. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 30–40 minutes, stirring occasionally. Adjust seasoning as needed.
5. Serve hot with your favorite toppings and cornbread on the side.

This Three-Bean Chili is proof that meatless meals can be hearty and delicious. The Dutch oven’s even heat distribution ensures every spoonful is rich with flavor, making it a versatile recipe for both vegetarians and meat-eaters alike.

Creamy Chicken and Wild Rice Soup

Rich, creamy, and deeply satisfying, this Creamy Chicken and Wild Rice Soup is a one-pot meal that’s perfect for cold days. The Dutch oven’s size accommodates the large volume of broth, rice, and chicken, making it a comforting dish that easily serves a family or guests.

Ingredients:

• 2 tbsp butter
• 1 large onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 3 garlic cloves, minced
• 1 cup wild rice, rinsed
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 tsp dried thyme
• 1 tsp rosemary
• 1 bay leaf
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• Salt and pepper to taste

Instructions:

1. Melt butter in the Dutch oven over medium heat. Sauté onions, celery, carrots, and garlic until softened.
2. Add wild rice, chicken broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the rice is tender.
3. Stir in shredded chicken and season with salt and pepper.
4. In a small bowl, whisk heavy cream with flour to form a slurry. Slowly stir it into the soup, cooking for an additional 10 minutes until thickened.
5. Remove the bay leaf and serve warm with crusty bread.

This Creamy Chicken and Wild Rice Soup is the ultimate comfort food, combining wholesome ingredients with a luxurious creamy base. The Dutch oven’s capacity allows for easy preparation and cleanup, making it an ideal choice for busy days or cozy evenings at home.

Spiced Lamb Tagine with Apricots and Almonds

This Spiced Lamb Tagine is a fragrant, Moroccan-inspired dish that combines tender lamb, sweet apricots, and crunchy almonds in a savory, spiced sauce. The 8-quart Dutch oven is ideal for slow-cooking the lamb to perfection while infusing the dish with rich, complex flavors.

Ingredients:

• 3 lbs lamb shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ½ tsp paprika
• 1 cup chicken or beef broth
• 1 can (14 oz) diced tomatoes
• 1 cup dried apricots
• ½ cup sliced almonds, toasted
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Sear the lamb cubes until browned on all sides. Remove and set aside.
2. In the same pot, sauté onions and garlic until softened. Add cinnamon, cumin, coriander, turmeric, and paprika, cooking until fragrant.
3. Stir in the broth and diced tomatoes, scraping the bottom to deglaze. Return the lamb to the pot.
4. Add apricots and season with salt and pepper. Cover and simmer on low heat for 1.5–2 hours, stirring occasionally, until the lamb is tender.
5. Garnish with toasted almonds and fresh cilantro before serving.

This Spiced Lamb Tagine is an exotic and hearty dish that will transport your taste buds to Morocco. The Dutch oven locks in moisture and enhances the blend of sweet and savory flavors, making this recipe a standout for dinner parties or special occasions.

Dutch Oven Jambalaya

Bursting with bold flavors, this Jambalaya brings the taste of Louisiana to your table. Loaded with sausage, shrimp, chicken, and aromatic spices, the 8-quart Dutch oven is perfect for cooking this one-pot meal evenly and efficiently, feeding a hungry crowd with ease.

Ingredients:

• 2 tbsp olive oil
• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, diced
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups long-grain rice
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 lb shrimp, peeled and deveined
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp thyme
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium heat. Cook sausage until browned, then remove and set aside.
2. In the same pot, sear chicken pieces until golden. Remove and set aside.
3. Add onion, bell pepper, celery, and garlic to the pot, sautéing until softened. Stir in rice and cook for 2 minutes.
4. Add chicken broth, tomatoes, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Stir well.
5. Return the sausage and chicken to the pot. Cover and simmer for 20 minutes, stirring occasionally.
6. Add shrimp in the last 5 minutes of cooking, stirring until pink and cooked through.
7. Garnish with green onions before serving.

This Dutch Oven Jambalaya is a vibrant, one-pot masterpiece that delivers layers of flavor with every bite. The Dutch oven’s even heat distribution ensures perfectly cooked rice and tender meats, making it a foolproof choice for this Southern classic.

Rustic Apple Cinnamon Cobbler

End your meal on a sweet note with this Rustic Apple Cinnamon Cobbler, a dessert that combines tender, spiced apples with a buttery, flaky topping. The Dutch oven’s even heat ensures perfectly cooked apples and a golden crust, making this dessert as beautiful as it is delicious.

Ingredients:

• 6 large apples, peeled and sliced (Granny Smith or Honeycrisp work well)
• ¾ cup granulated sugar
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 2 cups all-purpose flour
• 2 tbsp sugar (for topping)
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold butter, cubed
• ¾ cup milk

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In the Dutch oven, combine apples, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Mix well and cook over medium heat until the apples begin to soften.
3. In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in milk to form a soft dough.
4. Drop spoonfuls of dough over the apple mixture, spreading slightly but leaving some gaps for steam to escape. Sprinkle with sugar for added crunch.
5. Bake in the oven, uncovered, for 30–35 minutes, or until the topping is golden brown and cooked through.
6. Serve warm with vanilla ice cream or whipped cream.

This Rustic Apple Cinnamon Cobbler is the ultimate comfort dessert, combining warm, spiced apples with a tender biscuit topping. The Dutch oven’s large size and even cooking capabilities make it the perfect tool for this classic dish, ensuring every bite is bursting with flavor.

Hearty Beef and Barley Stew

This Hearty Beef and Barley Stew is the perfect comfort food, packed with tender chunks of beef, nutritious vegetables, and wholesome barley. The 8-quart Dutch oven’s ability to simmer slowly ensures deep, rich flavors in every bite, making this dish ideal for cold evenings or family dinners.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp rosemary
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef cubes until browned on all sides. Remove and set aside.
2. Add onions, carrots, and celery to the pot, cooking until softened. Stir in garlic and tomato paste, cooking for 1 minute.
3. Return the beef to the pot and add beef broth, thyme, rosemary, bay leaves, and barley. Stir well.
4. Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
5. Remove bay leaves, adjust seasoning, and garnish with parsley before serving.

This Beef and Barley Stew is a hearty and nourishing dish that will warm your soul. The Dutch oven’s capacity and even heating make it easy to prepare, leaving you with a rich, satisfying meal for the whole family.

Cheesy Spinach and Artichoke Pasta Bake

This Cheesy Spinach and Artichoke Pasta Bake combines the creamy flavors of a classic dip with comforting pasta, all baked to golden perfection. The 8-quart Dutch oven is perfect for boiling the pasta, mixing the sauce, and baking it all in one pot, minimizing cleanup without sacrificing flavor.

Ingredients:

• 1 lb penne pasta
• 2 tbsp butter
• 4 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• ½ cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Bring salted water to a boil in the Dutch oven. Cook the pasta until al dente, then drain and set aside.
3. In the same pot, melt butter over medium heat. Add garlic and cook until fragrant. Stir in spinach and artichokes, cooking until wilted.
4. Pour in heavy cream and add Parmesan cheese, stirring until the sauce thickens. Season with Italian seasoning, salt, and pepper.
5. Return the pasta to the pot and mix until coated with the sauce. Sprinkle mozzarella cheese and breadcrumbs (if using) over the top.
6. Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden.

This Spinach and Artichoke Pasta Bake is a crowd-pleasing dish with creamy, cheesy goodness in every bite. The Dutch oven’s versatility allows for a seamless cooking process, taking this recipe from stovetop to oven with ease.

Braised Chicken with White Wine and Mushrooms

This Braised Chicken with White Wine and Mushrooms is a restaurant-quality dish that’s easy to recreate at home. Tender chicken thighs are cooked in a luscious white wine sauce with earthy mushrooms, making it a perfect meal for entertaining or a special family dinner.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup dry white wine
• 2 cups chicken broth
• 2 tbsp flour
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in the Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear them skin-side down until golden brown. Flip and sear the other side. Remove and set aside.
3. In the same pot, sauté onions, garlic, and mushrooms until softened. Sprinkle with flour and stir for 1 minute.
4. Deglaze the pot with white wine, scraping up any browned bits. Stir in chicken broth, thyme, and rosemary.
5. Return the chicken to the pot, skin-side up, and cover. Bake in the oven for 35–40 minutes, or until the chicken is tender and cooked through.
6. Garnish with fresh parsley and serve with crusty bread or mashed potatoes.

This Braised Chicken with White Wine and Mushrooms is an elegant yet simple dish that highlights the Dutch oven’s ability to retain moisture and enhance flavors. It’s a versatile recipe that pairs beautifully with a variety of sides, making it a staple for any home cook.

Savory Herb-Stuffed Pork Loin

This Savory Herb-Stuffed Pork Loin is a show-stopping main course. Juicy pork loin is filled with a flavorful herb and breadcrumb stuffing, then slow-cooked to perfection in your 8-quart Dutch oven. The result is a tender, aromatic dish perfect for holidays or special dinners.

Ingredients:

• 1 boneless pork loin (4–5 lbs)
• 1 cup breadcrumbs
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp parsley, chopped
• ½ cup chicken broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Stir in breadcrumbs, rosemary, thyme, parsley, and chicken broth. Season with salt and pepper. Set aside to cool.
3. Butterfly the pork loin by slicing it horizontally without cutting all the way through. Open it like a book and pound it to an even thickness.
4. Spread the stuffing over the pork and roll it tightly. Secure with kitchen twine.
5. Heat the Dutch oven over medium heat and sear the pork on all sides. Cover and transfer to the oven, roasting for 1.5 hours or until the internal temperature reaches 145°F (63°C).
6. Let rest for 10 minutes before slicing and serving.

This Herb-Stuffed Pork Loin is a flavorful and elegant centerpiece for any table. The Dutch oven ensures even cooking and keeps the meat moist, delivering a dish that’s as impressive as it is delicious.

Classic Baked Ziti with Sausage

This Classic Baked Ziti with Sausage is comfort food at its best. Layers of pasta, sausage, marinara, and gooey cheese come together in your Dutch oven for a one-pot dish that’s perfect for feeding a crowd with minimal cleanup.

Ingredients:

• 1 lb ziti pasta
• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 3 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook ziti pasta in salted water until al dente. Drain and set aside.
3. In the Dutch oven, heat olive oil over medium heat. Brown the sausage, breaking it into small pieces. Drain excess fat if needed.
4. Stir in marinara sauce and season with Italian seasoning, salt, and pepper. Simmer for 5 minutes.
5. Remove half the sauce mixture and set aside. Stir the cooked pasta into the remaining sauce in the Dutch oven. Spread ricotta cheese evenly over the pasta, then layer with the reserved sauce. Top with mozzarella and Parmesan cheese.
6. Bake uncovered for 20–25 minutes or until the cheese is bubbly and golden. Garnish with fresh basil before serving.

This Baked Ziti is a no-fail recipe that combines simplicity and flavor in every bite. The Dutch oven’s size makes layering and baking easy, ensuring every serving is rich with cheesy, saucy goodness.

Hearty Seafood Chowder

This Hearty Seafood Chowder is a creamy, flavor-packed soup loaded with shrimp, scallops, and white fish. The 8-quart Dutch oven’s excellent heat retention makes it perfect for simmering this dish to creamy perfection, bringing out the natural flavors of the seafood.

Ingredients:

• 2 tbsp butter
• 1 large onion, diced
• 3 celery stalks, diced
• 3 carrots, diced
• 3 garlic cloves, minced
• 3 cups seafood stock
• 2 cups heavy cream
• 1 lb white fish (such as cod or haddock), cubed
• ½ lb shrimp, peeled and deveined
• ½ lb scallops
• 3 medium potatoes, diced
• 1 tsp thyme
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in the Dutch oven over medium heat. Sauté onion, celery, and carrots until softened. Stir in garlic and cook for 1 minute.
2. Add seafood stock, potatoes, thyme, and Old Bay seasoning. Bring to a boil, then reduce heat and simmer for 10–15 minutes, or until potatoes are tender.
3. Stir in the heavy cream and bring to a gentle simmer. Add the fish, shrimp, and scallops, cooking for 5–7 minutes, or until the seafood is opaque and cooked through.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Seafood Chowder is a comforting, luxurious dish that’s perfect for chilly evenings. The Dutch oven ensures an even cooking process, preserving the delicate textures of the seafood and blending the flavors beautifully.

Note: More recipes are coming soon!