Description
This rich and hearty Seafood Chowder combines tender cod, succulent shrimp, and fresh baby clams in a creamy, flavorful broth enhanced by smoky bacon, aromatic vegetables, and herbs. Perfect for a comforting meal, this chowder features potatoes for a satisfying texture and is finished with fresh parsley for a burst of brightness.
Ingredients
Scale
Seafood Chowder
- 4 slices thick cut bacon, diced into small pieces
- 1 small onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups seafood stock
- 1 1/2 pounds red potatoes (about five medium), diced into 1/2 inch pieces
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 8 ounces cod, cut into bite sized pieces
- 8 ounces raw shrimp, deveined and tails removed
- 10 ounces whole baby clams, drained
- 8 ounces heavy cream
- 2 tablespoons well minced parsley
- Salt and pepper, to taste
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. This will render out the fat that will be used to sauté the vegetables.
- Sauté Vegetables: Add the diced onion, celery, and minced garlic to the pot with the bacon fat. Cook until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Flour: Sprinkle the all-purpose flour over the cooked vegetables and stir well to coat. Cook for about 2-3 minutes to remove the raw flour taste and create a roux.
- Add Stock and Potatoes: Slowly pour in the seafood stock while stirring constantly to avoid lumps. Add the diced red potatoes, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Add Seafood: Stir in the cod pieces, shrimp, and baby clams. Continue to simmer gently for 5-7 minutes until the seafood is cooked through. The cod should be opaque, and the shrimp pink and firm.
- Add Cream and Season: Stir in the heavy cream and minced parsley. Season the chowder with salt and pepper to taste. Heat the chowder until just warmed through without boiling to keep the cream from curdling.
- Serve: Remove bay leaves before serving. Ladle the chowder into bowls and garnish with extra parsley if desired. Serve hot with crusty bread for a complete meal.
Notes
- Fresh seafood is key for the best flavor. If baby clams are unavailable, chopped fresh clams or canned clams (drained) can be used as a substitute.
- You can substitute the seafood stock with fish stock or a well-seasoned chicken broth if necessary.
- For a thicker chowder, reduce the stock slightly before adding seafood.
- This chowder can be made ahead and tastes even better the next day after flavors meld.
- Adjust salt depending on the saltiness of your seafood stock and bacon.
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour in the roux.
Keywords: seafood chowder, cod chowder, shrimp chowder, baby clams chowder, creamy seafood soup, New England chowder, comfort food, bacon chowder