Seafood Chowder

A creamy New England-style chowder loaded with shrimp, bay scallops, and flaky white fish in a bacon-and-potato-thickened broth. Gently poaching the seafood at the end keeps everything tender instead of rubbery.

By YumYum Editorial · Soups & Stews

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 6

Ingredients

• 4 slices bacon, chopped
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups clam juice or seafood stock
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 lbs Yukon Gold potatoes, peeled and diced small
• 2 bay leaves
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb bay scallops
• 1/2 lb skinless white fish (cod or haddock), cut into chunks
• to taste Salt and black pepper, to taste
• to taste Chopped fresh parsley and oyster crackers, for serving

Instructions

1. Cook the chopped bacon in a large pot over medium heat until crisp, about 6-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add onion and celery to the bacon fat, sauté 5-6 minutes until softened. Add garlic and cook 1 minute.
3. Sprinkle in the flour and stir constantly for 1-2 minutes to cook off the raw taste.
4. Slowly whisk in the clam juice, then the milk and heavy cream, whisking until smooth.
5. Add the potatoes and bay leaves. Bring to a gentle simmer (do not boil hard, as the dairy can separate) and cook 15-18 minutes until the potatoes are tender.
6. Add the shrimp, scallops, and fish. Simmer gently 5-7 minutes, just until the seafood is opaque and cooked through.
7. Remove bay leaves, season with salt and pepper to taste.
8. Ladle into bowls, top with the reserved crispy bacon and parsley, and serve with oyster crackers.