Try Making Your Own Seafood Chowder

By
Jessica P
-
Seafood Chowder
Photo by Nadin Sh on Pexels

Warm up with a bowl of comforting seafood chowder, filled with tender seafood and hearty vegetables in a creamy, flavorful broth. This homemade chowder is a delightful combination of flavors from the sea and garden, perfect for fancy occasions. With simple ingredients and easy preparation, you can enjoy a taste of the coast right in your own kitchen.

Ingredients

  • 4 slices bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups of seafood or fish stock
  • 2 cups of diced potatoes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Old Bay seasoning (optional)
  • 1 cup of heavy cream
  • 1 pound of mixed seafood (such as shrimp, scallops, and white fish), peeled and deveined if necessary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Oyster crackers or crusty bread (for serving)

Instructions

  1. 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.
  2. Add the unsalted butter to the pot along with the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  3. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 2-3 minutes to create a roux and thicken the chowder base. Slowly pour in the seafood or fish stock, stirring continuously to prevent lumps from forming.
  4. Add the diced potatoes, bay leaf, dried thyme, and Old Bay seasoning (if using) to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes. Once the potatoes are cooked, stir in the heavy cream and mixed seafood. Cook for an additional 5-7 minutes until the seafood is opaque and cooked through.
  5. Season the chowder with salt and pepper to taste. Remove the bay leaf before serving. Ladle the hot seafood chowder into bowls and garnish with the crispy bacon pieces and chopped fresh parsley. Serve with oyster crackers or crusty bread on the side for dipping and enjoy the comforting flavors of the sea!