Total Time: 50 minutes
Active Prep Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: Intermediate
Intensity: Moderate (requires multi-tasking but no advanced techniques)
Serves: 6
Lasts: Refrigerates beautifully for up to 3 days. Flavors meld and intensify overnight. Freezes well for up to 2 months.
A Warm Embrace from the Sea
There’s something profoundly comforting about a bowl of rich, creamy seafood chowder. This Hearty Seafood Chowder is a tribute to coastal kitchens—a luxurious yet unfussy one-pot meal that brings the bounty of the ocean to your table. Featuring a medley of tender fish, sweet scallops, and plump shrimp in a savory, creamy broth studded with potatoes and smoky bacon, it’s the perfect dish to chase away the chill of a cool evening. While it requires a bit of attentive cooking, the process is a labor of love with spectacular, restaurant-quality results.
Ingredients
The Aromatics & Base
4 slices thick-cut bacon, diced
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
The Broth & Vegetables
4 cups (960 ml) seafood stock or clam juice (low-sodium if possible)
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1 pound (450g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
1 teaspoon dried thyme
2 bay leaves
Salt and freshly ground black pepper to taste
The Seafood Star
1 pound (450g) mixed white fish (such as cod, haddock, or halibut), cut into 1-inch chunks
½ pound (225g) raw large shrimp, peeled and deveined
½ pound (225g) bay scallops (or sea scallops halved)
1 cup (150g) fresh or frozen corn kernels (thawed if frozen)
The Finish
2 tablespoons unsalted butter
¼ cup fresh parsley, finely chopped
Oyster crackers or crusty bread, for serving
Instructions
Step 1: Render the Bacon & Sauté the Aromatics
(Time: 8-10 minutes | Intensity: Medium-High)
In a large, heavy-bottomed pot or Dutch oven over medium-high heat, cook the diced bacon until crisp and golden brown. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the flavorful fat in the pot.
Reduce the heat to medium. Add the chopped onion and celery to the bacon fat. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 5-7 minutes. Add the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
Step 2: Create the Roux & Build the Broth
(Time: 5 minutes | Intensity: Medium)
Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 full minutes. This cooks the raw flour taste and creates the base for a beautifully thickened chowder.
Gradually whisk in the seafood stock, ensuring no lumps form. The mixture will thicken considerably. Next, whisk in the milk and heavy cream until smooth. Add the diced potatoes, dried thyme, bay leaves, and the reserved crispy bacon (reserve a small handful for garnish). Season lightly with pepper (be cautious with salt until the end, as the bacon and stock add saltiness).
Step 3: Simmer the Potatoes
(Time: 15 minutes | Intensity: Low)
Bring the chowder base to a gentle simmer over medium-low heat. Reduce heat to maintain the simmer, cover partially, and cook for 15 minutes, or until the potatoes are just fork-tender. Stir occasionally to prevent sticking on the bottom.
Step 4: Cook the Delicate Seafood
(Time: 8-10 minutes | Intensity: Medium)
This is the crucial stage—overcooking seafood makes it rubbery. Add the chunks of white fish first, gently submerging them into the hot liquid. Simmer for 3 minutes. Then add the shrimp, scallops, and corn. Continue to simmer gently for another 4-5 minutes, just until the shrimp are pink and opaque, the scallops are firm, and the fish flakes easily. Do not boil vigorously.
Step 5: The Final Touches & Serve
(Time: 2 minutes | Intensity: Low)
Remove the pot from the heat. Discard the bay leaves. Stir in the butter and most of the fresh parsley until the butter melts and glazes the chowder. Taste and adjust seasoning with salt and pepper as needed.
Ladle the steaming chowder into deep bowls. Garnish with the remaining crispy bacon bits and a sprinkle of fresh parsley. Serve immediately with oyster crackers or generous slices of warm, crusty bread for dipping.
Storage & Reheating Notes
To Store: Cool completely and transfer to an airtight container. Refrigerate for up to 3 days.
To Freeze: Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: Cream-based soups can sometimes separate slightly when frozen and reheated; a vigorous whisk during reheating will help re-emulsify it.
To Reheat: Gently warm in a pot over low-medium heat, stirring frequently. Do not boil, as this can toughen the seafood. Add a small splash of milk or cream if the chowder has thickened too much in storage.
Nutritional Information (Per Serving)
Note: This is an approximation for informational purposes. Actual values may vary based on specific ingredients and portion sizes.
Calories: ~520 kcal
Total Fat: 30g
Saturated Fat: 16g
Cholesterol: 185mg
Sodium: 850mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 9g
Protein: 35g