Creamy Seafood Chowder
A warm and comforting chowder featuring shrimp, white fish, and scallops, perfect for chilly evenings or family gatherings.
Servings: 6 servings
Calories: 450kcal
Ingredients
Seafood and Stock
- 225 g shrimp (peeled & deveined)
- 225 g white fish (like cod or haddock, cubed)
- 225 g bay scallops or chopped sea scallops
- 720 ml seafood stock (or chicken stock if needed)
Vegetables and Aromatics
- 1 small onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and diced
- 150 g corn (fresh or frozen)
Fats and Seasoning
- 4 slices turkey bacon, chopped
- 1 tbsp butter
- 1 tsp thyme (dried or fresh)
- 2 tbsp all-purpose flour
- 360 ml heavy cream
- to taste Salt & pepper
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a large pot or Dutch oven, cook the chopped turkey bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the butter to the bacon fat, then toss in the onion and celery. Sauté until soft, about 5–6 minutes. Add the garlic and thyme, cooking for another 30 seconds until fragrant.
- Sprinkle in the flour, stirring until the vegetables are coated and the flour is absorbed. Cook for 1 minute, stirring constantly.
Cooking
- Pour in the seafood stock and add the diced potatoes. Bring to a boil, then reduce the heat and let simmer for 12–15 minutes, or until the potatoes are tender.
- Gently stir in the shrimp, white fish, scallops, and corn. Simmer for an additional 5–7 minutes, just until the seafood is opaque and cooked through.
- Lower the heat and stir in the heavy cream, warming it through. Season with salt and pepper to taste.
- If your chowder is too thick, add a splash of stock or milk for a desired consistency.
Serving
- Ladle the chowder into bowls, topping each one with crispy bacon and freshly chopped parsley.
- Serve alongside oyster crackers or crusty bread.
Notes
Feel free to substitute seafood based on what's fresh. For heartier chowder, add vegetables like carrots or leeks. Store leftovers in the fridge for 2–3 days and reheat gently, adding cream or stock if it thickens.