Seafood Chowder

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Seafood Chowder

A creamy, hearty chowder packed with tender seafood, crispy bacon, and wholesome ingredients—a perfect choice for cozy dinners or special occasions.

Ingredients

Main Ingredients:

  • 1 lb mixed seafood (shrimp, scallops, and firm white fish like cod or haddock), cut into bite-sized pieces
  • 4 slices bacon, chopped
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced into small cubes
  • 1 cup corn kernels (fresh or frozen)
  • 2 cups chicken or seafood broth
  • 1 cup heavy cream
  • 1 cup whole milk

Seasoning:

  • 1 tsp Old Bay seasoning (or substitute with a mix of celery salt, paprika, and cayenne)
  • Salt and black pepper to taste

Optional Garnish:

  • Fresh parsley, chopped
  • Reserved crispy bacon

Instructions

Step 1: Cook the Bacon

  1. In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
  2. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Leave about 2 tablespoons of the bacon drippings in the pot for flavor.

Step 2: Sauté Aromatics

  1. Add the diced onion to the pot with the bacon drippings. Cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 3: Cook the Potatoes

  1. Add the diced potatoes to the pot and stir to coat them in the onion-garlic mixture.
  2. Pour in the chicken or seafood broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are fork-tender.

Step 4: Add the Seafood and Corn

  1. Gently add the mixed seafood, corn kernels, Old Bay seasoning, and butter to the pot.
  2. Cook for 5-7 minutes over medium heat until the seafood is just cooked through. Be careful not to overcook, as seafood becomes rubbery when overdone.

Step 5: Finish with Cream and Milk

  1. Reduce the heat to low and stir in the heavy cream and milk. Cook gently until the mixture is heated through. Avoid boiling, as this can cause the cream to curdle.
  2. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Garnish and Serve

  1. Ladle the chowder into bowls. Garnish with fresh parsley and sprinkle the reserved crispy bacon on top.
  2. Serve hot with crusty bread, oyster crackers, or a side salad for a complete meal.

Tips for the Perfect Chowder

  1. Seafood Selection: Use fresh or frozen seafood, and feel free to customize with your favorites like mussels, clams, or lobster.
  2. Texture Control: For a thicker chowder, mash some of the cooked potatoes before adding the seafood.
  3. Substitutions: Swap heavy cream with half-and-half for a lighter version.
  4. Storage: Store leftovers in the fridge for up to 2 days. Reheat gently over low heat, as seafood can toughen when reheated too quickly.

Enjoy the rich, savory flavors of this Seafood Chowder, perfect for warming your soul and satisfying your taste buds!

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