Description
This Seafood Chowder Recipe is a creamy and hearty dish filled with a variety of seafood such as cod, shrimp, and clams, along with bacon, potatoes, and aromatic vegetables.
Ingredients
Scale
Main Ingredients:
- 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, 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
Additional Ingredients:
- 8 ounces heavy cream
- 2 tablespoons well minced parsley
- Salt and pepper
Instructions
- Cook Bacon: In a large pot, cook bacon until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.
- Saute Vegetables: Add onion, celery, and garlic to the pot with bacon fat and cook until softened.
- Add Flour: Sprinkle flour over the vegetables and mix well to create a roux.
- Add Stock: Gradually pour in seafood stock while stirring to avoid lumps.
- Add Potatoes & Seasonings: Add potatoes, thyme, and bay leaves. Simmer until potatoes are tender.
- Add Seafood: Add cod, shrimp, and clams. Cook until seafood is cooked through.
- Finish: Stir in heavy cream, parsley, and cooked bacon. Season with salt and pepper to taste.
Notes
- You can customize the seafood in this chowder by adding your favorites such as scallops or crab meat.
- For a thicker chowder, mash some of the potatoes against the side of the pot to release their starch.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 100 mg