Seafood Chowder
This Seafood Chowder combines tender shrimp, flaky white fish, and sweet bay scallops in a velvety cream-based broth loaded with Yukon Gold potatoes, celery, and aromatic herbs. Built on a smoky bacon foundation and thickened with a classic roux, this one-pot chowder delivers restaurant-quality results at home in under an hour — hearty enough for a weeknight dinner yet impressive enough for company.
Equipment
- Dutch oven or large heavy-bottomed pot - At least 6-quart capacity; 7-quart enameled cast iron recommended for even heat distribution
- Sharp chef's knife - For dicing vegetables and cutting seafood into uniform pieces
- Cutting board - Preferably two — one for vegetables, one for seafood
- Wooden spoon or silicone spatula - For stirring without scratching the pot
- Measuring cups and spoons - Accuracy is important especially for the roux
- Ladle - For serving the chowder
- Vegetable peeler - For peeling the potatoes
- Slotted spoon - For removing crispy bacon from the pot
- Whisk - For incorporating stock into the roux without lumps
- Microplane zester - (Optional) For adding fresh lemon zest to brighten the finished chowder
Ingredients
For the Base
- 4 thick-cut bacon slices - chopped into ½-inch pieces
- 3 tbsp unsalted butter
- 1 large yellow onion - diced, about 1½ cups or 225g
- 3 celery stalks - diced, about 1 cup or 150g
- 3 garlic cloves - minced
- ¼ cup all-purpose flour - 30g
- 4 cups seafood stock or clam juice - 950ml
- 2 cups heavy cream - 475ml
- 1½ lbs Yukon Gold potatoes - 680g, peeled and cut into ½-inch cubes
For the Seafood
- 1 lb firm white fish fillets - 450g; cod, haddock, or halibut recommended; cut into 1-inch pieces
- ½ lb large shrimp - 225g, peeled and deveined
- ½ lb bay scallops - 225g
Seasonings
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt - plus more to taste
- ¼ tsp freshly ground black pepper
- ¼ tsp cayenne pepper - optional, for a subtle kick
For Serving
- 2 tbsp fresh parsley - chopped
- oyster crackers or crusty bread - for serving
- lemon wedges - for serving
Instructions
- Pat fish, shrimp, and scallops dry with paper towels and refrigerate until needed. Dice onion and celery into uniform ¼-inch pieces, mince garlic, cube potatoes into ½-inch pieces, and chop bacon into ½-inch pieces.
- Cook chopped bacon in a Dutch oven over medium heat for 5–7 minutes, stirring occasionally, until crispy. Remove with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot.
- Add butter to the pot and melt, then add onion and celery; sauté 5–6 minutes until softened and translucent. Add garlic and cook 1 minute more, seasoning with a pinch of salt and pepper.
- Sprinkle flour over the vegetable mixture and stir constantly to coat. Cook for 2–3 minutes until the raw flour smell is gone and the mixture looks dry and clumpy.
- Gradually pour in seafood stock about 1 cup at a time, whisking after each addition, then stir in the heavy cream, bay leaves, thyme, smoked paprika, and cayenne. Bring to a gentle simmer over medium-high heat.
- Add cubed potatoes, reduce heat to medium-low, and simmer uncovered for 15–18 minutes, stirring occasionally, until potatoes are fork-tender. Taste and adjust seasoning.
- Reduce heat to low, gently nestle fish pieces into the chowder and cook 2 minutes, then add shrimp and scallops; cover and cook 4–5 minutes until shrimp are pink and opaque and scallops are just firm. Remove and discard bay leaves.
- Adjust seasoning and add a squeeze of lemon juice if desired, then ladle into bowls and top with reserved crispy bacon, fresh parsley, and cracked black pepper. Serve with oyster crackers or crusty bread.
Notes
- Don't overcook the seafood: Add seafood at the very end over low heat — overcooked shrimp and fish become rubbery and tough.
- Fresh vs. frozen seafood: Fresh is best, but if using frozen, thaw completely overnight in the fridge and pat very dry before adding to the chowder.
- Uniform cuts matter: Cut potatoes, onions, and celery to the same size so everything cooks evenly.
- Prevent curdling: Never let the chowder come to a full boil after adding the cream — keep it at a gentle simmer throughout.
- Make-ahead tip: Prepare the base (without seafood) up to 24 hours ahead; reheat gently and add fresh seafood for the last 5 minutes before serving.
- Thickening: If chowder is too thin, mash a few potato pieces against the pot wall or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). If too thick, thin with a splash of stock or cream.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Do not freeze cream-based chowder, as it can separate.
- Reheating: Reheat over medium-low heat, stirring frequently; do not boil. Add a splash of stock or cream to restore consistency.
- Seafood substitutions: Crab meat, clams, mussels, or salmon all work well — keep total seafood weight around 2 lbs.
- Lighter version: Substitute half-and-half for heavy cream and reduce butter to 2 tablespoons for a less rich but still delicious chowder.
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 24gProtein: 35gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 720mgPotassium: 820mgFiber: 2gSugar: 4gVitamin A: 18IUVitamin C: 25mgCalcium: 12mgIron: 8mg
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