Description

This rich and creamy seafood chowder is a comforting bowl of goodness, loaded with tender shrimp, flaky fish, and sweet scallops in a velvety broth. Flavored with smoky bacon, fresh herbs, and a touch of cream, it’s the ultimate seafood dish for chilly nights or special occasions.

Ingredients

For the Chowder:

4 slices bacon, chopped
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, minced
2 medium potatoes, peeled and diced into small cubes
2 cups (480ml) fish or seafood stock
1 cup (240ml) heavy cream
1 cup (240ml) whole milk
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon smoked paprika
Salt and pepper to taste
8 oz (225g) white fish (such as cod or haddock), cut into bite-sized pieces
8 oz (225g) raw shrimp, peeled and deveined
8 oz (225g) scallops (optional)
1/4 cup fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Bacon:
In a large pot or Dutch oven, cook the chopped 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 to the pot with the bacon fat. Sauté the onion and celery for 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant.
Add Potatoes and Broth:
Stir in the diced potatoes, fish stock, bay leaf, thyme, smoked paprika, salt, and pepper. Bring to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Add Cream and Milk:
Pour in the heavy cream and milk. Simmer gently for 5 minutes, stirring occasionally.
Cook the Seafood:
Add the fish, shrimp, and scallops (if using) to the pot. Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
Serve:
Remove the bay leaf. Ladle the chowder into bowls and top with the crispy bacon and fresh parsley. Serve with lemon wedges on the side.

Notes

Use any combination of seafood you like, such as clams, mussels, or crab.
For a lighter version, substitute half-and-half or whole milk for heavy cream.
Store leftovers in the fridge for up to 2 days. Reheat gently on the stovetop.
Serve with crusty bread or oyster crackers for dipping.