Easy Creamy Seafood Chowder (Print version)
Tender shrimp, scallops, white fish, potatoes, and corn in a silky cream broth that feels cozy without being heavy.
# Ingredients:
For the chowder base
01 -
4 slices thick-cut bacon, chopped
02 -
2 tablespoons unsalted butter
03 -
1 medium yellow onion, diced
04 -
2 celery ribs, diced
05 -
1 medium carrot, diced
06 -
3 cloves garlic, minced
07 -
3 tablespoons all-purpose flour
08 -
2 cups (480 ml) clam juice
09 -
2 cups (480 ml) seafood stock or low-sodium chicken stock
10 -
1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
11 -
1 cup (150 g) corn kernels, fresh or frozen
12 -
1 teaspoon Old Bay seasoning
13 -
1/2 teaspoon dried thyme
14 -
1 bay leaf
15 -
1/2 teaspoon kosher salt, plus more to taste
16 -
1/2 teaspoon black pepper
For the seafood and finish
17 -
8 oz (225 g) firm white fish such as cod or haddock, cut into 1-inch pieces
18 -
8 oz (225 g) large shrimp, peeled and deveined
19 -
6 oz (170 g) sea scallops, halved if large
20 -
1 can (6.5 oz or 184 g) chopped clams, drained
21 -
1 cup (240 ml) heavy cream
22 -
2 tablespoons chopped fresh parsley
23 -
1 tablespoon fresh lemon juice
24 -
Oyster crackers or crusty bread, for serving
# Instructions:
01 -
Place the bacon in a Dutch oven over medium heat. Cook for 6-8 minutes until crisp, then transfer to a plate and leave about 1 tablespoon of drippings in the pot.
02 -
Add butter, onion, celery, and carrot. Cook for 5-6 minutes until softened. Stir in the garlic and cook for 30 seconds.
03 -
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the clam juice and seafood stock until smooth.
04 -
Add the potatoes, corn, Old Bay, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 12-15 minutes, until the potatoes are tender.
05 -
Reduce the heat to low. Add the fish, shrimp, scallops, and clams. Simmer gently for 4-6 minutes, until the shrimp are pink, the scallops are opaque, and the fish flakes easily.
06 -
Remove the bay leaf. Stir in the cream, parsley, lemon juice, and cooked bacon. Warm for 1-2 minutes without boiling, then taste and adjust the salt and pepper.
# Good to know:
01 -
Make the potato base up to 1 day ahead, then add seafood and cream before serving.
02 -
Use firm fish so the pieces hold together in the creamy broth.
03 -
Reheat leftovers over low heat and do not boil.