Description
A creamy and comforting seafood chowder packed with mixed seafood, potatoes, and vegetables in a rich, flavorful broth.
Ingredients
Scale
- 1 pound mixed seafood (shrimp, scallops, cod, clams), cut into bite-sized pieces
- 4 slices bacon, diced
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/4 cup all-purpose flour
- 4 cups fish stock (or chicken stock)
- 1 cup heavy cream
- 1 cup milk
- 1 pound Yukon Gold potatoes, peeled and diced
- 1/2 cup dry white wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
- 1 tablespoon butter
- 1 tablespoon olive oil
- Hot sauce, to taste (optional)
Instructions
- Render the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté the Vegetables: Add the butter and olive oil to the pot with the bacon fat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Stir occasionally.
- Add Garlic and Bell Pepper: Add the minced garlic and chopped red bell pepper to the pot and cook for another 2 minutes, until fragrant.
- Create a Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
- Deglaze with Wine (Optional): If using white wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two to reduce slightly.
- Add the Stock and Potatoes: Gradually pour in the fish stock (or chicken stock), stirring constantly to prevent lumps from forming. Add the diced potatoes, bay leaves, thyme, and smoked paprika. Season with salt and pepper to taste.
- Simmer the Chowder: Bring the chowder to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
- Remove Bay Leaves: Remove the bay leaves from the chowder before proceeding.
- Thicken (Optional): If you prefer a thicker chowder, you can use an immersion blender to partially blend the soup. Alternatively, you can remove a cup or two of the chowder, blend it in a regular blender, and then return it to the pot.
- Add the Seafood: Gently stir in the mixed seafood. Cook for 3-5 minutes, or until the seafood is cooked through.
- Stir in Cream and Milk: Stir in the heavy cream and milk. Heat through gently, but do not boil.
- Adjust Seasoning: Taste the chowder and adjust the seasoning with salt and pepper as needed. You may also want to add a dash of hot sauce for a little kick.
- Serve: Ladle the seafood chowder into bowls. Garnish with chopped fresh parsley and the reserved crispy bacon. Serve immediately.
Notes
- Use fresh, high-quality seafood for the best flavor.
- Don’t overcook the seafood, as it can become rubbery.
- Adjust the thickness of the chowder to your preference by blending some of the soup or adding a cornstarch slurry.
- This chowder can be made ahead of time and reheated. Add the seafood right before serving to prevent overcooking.
- Feel free to customize the chowder with other spices or vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes