Seafood Chowder Recipe: Hearty New England Classic

Place the diced bacon in a Dutch oven over medium heat. Cook until the fat renders and the bacon becomes crisp and mahogany-colored.

Add the butter, onion, and celery to the pot, sautéing until the vegetables are translucent (about 5 minutes). Stir in the garlic and thyme for 60 seconds until fragrant.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

Slowly pour in the seafood stock while whisking to prevent lumps. Add the cubed potatoes and bring the liquid to a gentle simmer. Cover and cook until potatoes are tender.

Stir in the corn kernels and maintain a gentle simmer.

Implement the staggered addition technique by adding the cod, shrimp, and scallops. Poach gently in the residual heat of the broth until the seafood is just cooked through to maintain a buttery consistency.

Remove from heat and stir in the half-and-half, fresh lemon juice, and chopped parsley. Season with salt and black pepper to taste.