Seafood Chowder Recipe

1. 1

   In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy and the fat has rendered, about 5-7 minutes. Stir occasionally to ensure even cooking. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving all that beautiful bacon fat in the pot.

   5 min
2. 2

   Add the diced onion to the bacon fat and sauté over medium heat for about 5 minutes, stirring occasionally, until translucent and starting to soften. The onion will pick up all those delicious bacon flavors from the bottom of the pot.

3. 3

   Add the minced garlic and cook for another minute, stirring constantly, until fragrant but not browned—burnt garlic tastes bitter and will ruin your chowder base.

4. 4

   Add the diced potatoes, dried thyme, salt, pepper, and bay leaf (if using) to the pot. Stir everything together to coat the potatoes in the aromatic mixture.

5. 5

   Pour in the seafood or vegetable broth and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium and cook for 12-15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. For extra body, you can mash a few potato pieces against the side of the pot and stir them back in.

   12 min
6. 6

   Reduce the heat to medium-low and stir in the heavy cream. Let it warm through for about a minute—don’t let it boil or it might curdle.

7. 7

   Pat your seafood dry with paper towels (this helps prevent watering down the chowder). Add the shrimp, cod chunks, and scallops to the pot, gently stirring them into the creamy broth.

8. 8

   Keep the chowder at a gentle simmer—do NOT let it boil once the seafood is added, or everything will turn rubbery. Cook for just 5-7 minutes, stirring gently once or twice, until the shrimp turn pink and curl slightly, the scallops are opaque, and the cod flakes easily with a fork.

   5 min
9. 9

   Remove the bay leaf if you used one. Taste and adjust seasoning with more salt and pepper if needed. If your chowder is too thick for your liking (it should coat a spoon but still be pourable), add a splash more broth or cream to reach your desired consistency.

10. 10

    Ladle the hot chowder into bowls and garnish generously with the reserved crispy bacon pieces and chopped fresh parsley. Serve immediately with oyster crackers on the side if desired. This chowder waits for no one—eat it while it’s hot!

Calories

1. 11

   Calories: 365

2. 12

   Carbohydrates: 18g

id="instruction-step-13" class="whitespace-normal break-words">Protein

1. 13

   Protein: 28g

2. 14

   Fat: 21g

3. 15

   Fiber: 2g

4. 16

   Sodium: 780mg

5. 17

   Vitamin A: 12% DV

6. 18

   Vitamin C: 20% DV (from potatoes and parsley)

7. 19

   Iron: 15% DV

id="instruction-step-20" class="whitespace-normal break-words">Calcium

1. 20

   Calcium: 10% DV

2. 21

   Seriously, don’t let the chowder boil once seafood is added—gentle simmer only or it’ll turn rubbery

3. 22

   Pat seafood dry before adding to prevent watering down the creamy base

4. 23

   Every type of seafood has different cooking times, so watch for visual cues of doneness

5. 24

   Low-sodium broth is essential so you can control salt levels—bacon and seafood are already salty

6. 25

   Waxy potatoes hold their shape better than russets, which fall apart and make the chowder gummy

7. 26

   Store leftover chowder in an airtight container in the fridge for up to 3 days

8. 27

   The seafood won’t be as tender when reheated, but it’s still delicious

9. 28

   Reheat gently over low heat, stirring often, until just warmed through—don’t boil

10. 29

    Don’t freeze seafood chowder—dairy breaks and seafood gets rubbery when thawed

11. 30

    If chowder thickens in the fridge, thin with a splash of broth or cream when reheating

12. 31

    Serve in bread bowls with oyster crackers and a side of coleslaw for the full coastal experience

13. 32

    Serve with a crisp green salad and crusty sourdough bread for dipping into that creamy broth

14. 33

    Pair with garlic bread and Caesar salad for a complete, satisfying meal

15. 34

    Serve in warmed bowls garnished with microgreens and a drizzle of good olive oil for special occasions