Description

This rich and creamy Seafood Chowder combines tender cod, succulent shrimp, and fresh baby clams in a hearty, flavorful broth enriched with bacon, potatoes, and vegetables. Perfect for a comforting meal, this chowder balances the briny sweetness of seafood with the savory notes of bacon and aromatic herbs.

Ingredients

Scale

Pork and Aromatics

4 slices thick cut bacon, diced into small pieces
1 small onion, diced
3 celery stalks, diced
2 cloves garlic, minced

Dry Ingredients

1/3 cup all-purpose flour
1/4 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste

Seafood and Broth

4 cups seafood stock
1 1/2 pounds red potatoes (about 5 medium), diced into 1/2 inch pieces
8 ounces cod, cut into bite-sized pieces
8 ounces raw shrimp, deveined and tails removed
10 ounces whole baby clams, drained

Finishing Ingredients

8 ounces heavy cream
2 tablespoons minced fresh parsley

Instructions

Cook the bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté the vegetables: Add the diced onion, celery, and minced garlic to the bacon fat in the pot. Cook over medium heat until the vegetables are softened and translucent, about 5-7 minutes.
Add the flour: Sprinkle the all-purpose flour over the cooked vegetables and stir continuously to form a roux, cooking for about 2 minutes to remove any raw flour taste.
Incorporate broth and potatoes: Gradually whisk in the seafood stock to the roux, making sure to avoid lumps. Add the diced red potatoes, dried thyme, and bay leaves. Bring to a gentle simmer and cook until potatoes are tender, about 15 minutes.
Add seafood: Stir in the cod pieces, shrimp, and baby clams. Simmer gently until the seafood is cooked through and clams open, about 5-7 minutes. Discard any unopened clams.
Finish with cream and seasoning: Lower the heat and stir in the heavy cream and cooked bacon. Season the chowder with salt and pepper to taste. Heat gently without boiling to prevent the cream from curdling.
Garnish and serve: Remove the bay leaves. Sprinkle the minced fresh parsley over the chowder and serve hot with crusty bread or oyster crackers, if desired.

Notes

Use fresh seafood if possible for the best flavor and texture.
If you prefer a thicker chowder, add a bit more flour during the roux step.
Do not boil the chowder after adding cream to prevent curdling.
Adjust seasoning at the end to balance flavors.

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