Seafood Chowder Recipe

5 from 11 votes

Seafood Chowder Recipe

Seafood Chowder is such a delicious and hearty soup that is so easy to make. My no fail instructions will make you look like a cooking star.

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American

Keyword: fish recipes

Servings: servings

Calories: 437kcal

Author: Lisa Longley

Ingredients

4 slices thick cut bacon diced into small pieces (read here about how to eliminate bacon from this recipe)
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 shrimp raw, deveined and tails removed
10 ounces whole baby clams (drained)
8 ounces heavy cream
2 tablespoons well minced parsley
salt and pepper

Instructions

In a large stock pot, cook the bacon over medium heat until crispy, stirring often.
4 slices thick cut bacon
Add the celery and onions, cooking until they are translucent and very soft, about 5 to 7 minutes.
1 small onion, 3 celery stalks
Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
2 cloves garlic
Stir in the flour, coating all of the veggies and the bacon. Continue cooking for about a minute, just until the flour begins to brown.
1/3 cup all-purpose flour
Very gradually, pour in the seafood stock. Pour about 2 tablespoons at a time (no need to measure, this is just an estimate), whisking it into the flour and veggie mixture. There should be no visible liquid between each pour, as it gets absorbed by the roux. It will look very gummy to begin with. Continue this way until you use all the liquid, pouring more quickly at the end.
4 cups seafood stock
Add the potatoes, thyme, and bay leaves and bring to a boil. Reduce to a simmer (the lowest you can go heat-wise and still see bubbles) and continue cooking for 15 minutes.
1 1/2 pounds red potatoes, 1/4 teaspoon dried thyme, 2 bay leaves
Add in the cod and cook for 5 minutes. Then add in the shrimp and cook for 3 minutes.
8 ounces cod, 8 ounces shrimp
Stir in the cream and clams and let heat through for a minute. Remove from the heat and stir in the fresh parsley. Season with salt and pepper to taste (I added 3/4 teaspoon kosher salt and freshly ground black pepper).
10 ounces whole baby clams, 8 ounces heavy cream

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