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Seafood Chowder Recipe

Savory Seafood Chowder Recipe for Cozy Nights In

This Seafood Chowder Recipe is a comforting dish perfect for chilly nights, featuring rich flavors and tender seafood.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder Base
  • 4 slices Thick Cut Bacon Can be replaced with butter for a vegetarian option.
  • 1 small Onion Substitute with shallots for a milder flavor.
  • 2 stalks Celery Can be omitted if unavailable.
  • 2 cloves Garlic Fresh garlic is preferred.
  • 1/4 cup All-Purpose Flour Use cornstarch for a gluten-free version.
  • 4 cups Seafood Stock Clam juice or chicken broth can serve as a substitute.
For the Hearty Elements
  • 2 cups Red Potatoes Yukon gold potatoes work well as an alternative.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a more vibrant flavor.
  • 2 leaves Bay Leaves Remember to remove before serving.
For the Seafood Medley
  • 1 lb Cod Can substitute with any flaky white fish.
  • 1 cup Shrimp Use fresh or thawed frozen shrimp.
  • 1 cup Whole Baby Clams Omit or substitute with more shrimp if preferred.
For Creamy Finish
  • 1 cup Heavy Cream Half and half can be used for a lighter version.
  • 1/4 cup Fresh Parsley Cilantro can be used for a different flavor profile.

Equipment

  • large stock pot

Method
 

Cooking Steps
  1. In a large stock pot, place diced thick cut bacon over medium heat. Fry for about 5-7 minutes until crispy.
  2. Add diced small onion and chopped celery, sauté for about 5 minutes until onion is translucent.
  3. Mix in minced garlic and stir for 30 seconds until fragrant, taking care not to let it burn.
  4. Sprinkle all-purpose flour into the pot, stirring for about 1 minute to create a roux.
  5. Gradually whisk in seafood stock, stirring until the mixture is smooth and begins to simmer.
  6. Add diced red potatoes, dried thyme, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  7. Carefully add cod chunks to the pot and cook for about 5 minutes until fish is opaque.
  8. Add shrimp to the pot and cook for an additional 3 minutes until pink and opaque.
  9. Pour in heavy cream and add drained whole baby clams, stirring gently until heated through.
  10. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 20gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 980mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1.5mg

Notes

Store any leftover chowder in an airtight container for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

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