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Seafood Chowder Recipe

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★★★★★

4.7 from 80 reviews

This creamy and hearty Seafood Chowder combines tender cod, juicy shrimp, and sweet baby clams in a flavorful broth thickened with flour and enriched with cream. Bacon adds a smoky depth, while potatoes and aromatic vegetables elevate the comfort factor, making it a perfect warming dish for seafood lovers.

Ingredients

Scale

Seafood Chowder Base

  • 4 slices thick cut bacon, diced into small pieces
  • 1 small onion, diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups seafood stock
  • 1 1/2 pounds red potatoes (about five medium), diced into 1/2 inch pieces
  • 1/4 teaspoon dried thyme
  • 2 bay leaves

Seafood

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

Finishing Touches

  • 8 ounces heavy cream
  • 2 tablespoons fresh parsley, well minced
  • Salt and pepper, to taste

Instructions

  1. Cook the bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy and browned. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté vegetables: Add the diced onion, celery, and minced garlic to the bacon fat in the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
  3. Make the roux: Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly to coat them evenly. Cook the mixture for 2-3 minutes to eliminate the raw flour taste and form a roux.
  4. Add liquid and potatoes: Gradually whisk in the seafood stock to avoid lumps. Add the diced red potatoes, dried thyme, and bay leaves. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
  5. Add seafood: Stir in the cod pieces, shrimp, and drained baby clams. Simmer gently until the seafood is cooked through and opaque, about 5-7 minutes.
  6. Finish chowder: Lower the heat and stir in the heavy cream and reserved crispy bacon pieces. Season the chowder with salt and freshly ground black pepper to taste. Cook just long enough to heat through without boiling.
  7. Garnish and serve: Remove the bay leaves. Sprinkle the minced fresh parsley over the chowder before serving hot for a fresh and colorful finish.

Notes

  • Using seafood stock enhances the natural flavors of the chowder, but fish or vegetable stock can be substituted if needed.
  • For a thicker chowder, reduce the stock slightly before adding the cream, or add a bit more flour at the roux step.
  • If fresh parsley is unavailable, dried parsley can be used but add less—about one tablespoon.
  • Adjust salt carefully at the end as the clams and bacon add natural saltiness.
  • For a richer chowder, substitute half-and-half for the heavy cream.

Keywords: seafood chowder, cod chowder, shrimp chowder, creamy chowder, bacon seafood soup

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