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Seafood Chowder Recipe

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4.2 from 24 reviews

This hearty and comforting seafood chowder features tender cod, succulent shrimp, and sweet baby clams in a creamy, savory broth enriched with aromatic vegetables and herbs. Perfect for a family meal, this chowder combines the richness of heavy cream and a flavorful seafood stock with the satisfying textures of diced red potatoes and crisp bacon.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 small onion, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds red potatoes (about five medium), diced into 1/2 inch pieces

Seafood

  • 8 ounces cod, cut into bite-sized pieces
  • 8 ounces shrimp, raw, deveined and tails removed
  • 10 ounces whole baby clams, drained

Liquids and Dairy

  • 4 cups seafood stock
  • 8 ounces heavy cream

Pantry and Seasonings

  • 1/3 cup all-purpose flour
  • 2 tablespoons well minced parsley
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Bacon (quantity unspecified, assumed 4 slices for cooking)

Instructions

  1. Cook the Bacon: In a large stock pot, cook the bacon over medium heat until crispy, stirring often to ensure even cooking and to render out the fat, which will add flavor to the chowder base.
  2. Sauté Vegetables: Add the diced celery and onions to the pot and cook until translucent and very soft, about 5 to 7 minutes, to build a flavor foundation for the chowder.
  3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant, taking care not to let it burn, enhancing aromatic depth.
  4. Create Roux: Stir in the all-purpose flour, coating all the veggies and bacon evenly. Continue cooking for approximately one minute until the flour begins to brown slightly, which will thicken the chowder.
  5. Add Seafood Stock Gradually: Very gradually pour the seafood stock into the pot, about 2 tablespoons at a time, whisking constantly to incorporate it into the flour-vegetable mixture. This prevents lumps and allows the mixture to absorb the liquid fully, resulting in a smooth, thickened base. Pour more quickly toward the end once the roux is fully incorporated.
  6. Cook Potatoes and Season: Add the diced potatoes, dried thyme, and bay leaves to the pot. Bring to a boil, then reduce the heat to the lowest simmer where bubbles are visible. Cook for 15 minutes until potatoes are tender.
  7. Add Cod: Add cod pieces and cook for 5 minutes to allow the fish to become opaque and tender.
  8. Add Shrimp: Add the raw shrimp and cook for 3 minutes until they turn pink and are cooked through.
  9. Finish with Cream and Clams: Stir in the heavy cream and drained clams and heat through for one minute to combine flavors and warm the chowder without boiling.
  10. Season and Garnish: Remove from heat, stir in the fresh minced parsley, and season with salt and pepper to taste. Serve hot.

Notes

  • Adjust bacon quantity based on preference for smokiness and fat rendered.
  • For a thicker chowder, cook the flour a bit longer before adding stock.
  • Use fresh seafood stock for best flavor; canned or bottled can be used as a substitute.
  • Be careful not to overcook seafood to avoid rubbery texture.
  • Bay leaves should be removed before serving.
  • Can substitute heavy cream with half-and-half for a lighter chowder, adjusting thickness accordingly.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/seafood-chowder-recipe/