Description
A rich, creamy seafood chowder that’s warm and comforting, perfect for family dinners.
Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1 small onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups seafood stock
- 1 1/2 pounds red potatoes, diced into 1/2 inch pieces
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 8 ounces cod, cut into bite-sized pieces
- 8 ounces shrimp, raw, deveined, tails removed
- 10 ounces whole baby clams, drained
- 8 ounces heavy cream
- 2 tablespoons well-minced parsley
- Salt and pepper to taste
Instructions
- In a large stock pot, cook the bacon over medium heat until crispy, stirring often.
- Add the celery and onions, cooking until translucent and very soft, about 5 to 7 minutes.
- Add the minced garlic and cook, stirring until fragrant, about 30 seconds.
- Stir in the flour, coating the veggies and bacon, and continue cooking for about a minute.
- Gradually pour in the seafood stock while whisking until smooth.
- Add the potatoes, thyme, and bay leaves, and bring to a boil; then reduce to a simmer and cook for 15 minutes.
- Add in the cod and cook for 5 minutes, then toss in the shrimp and cook for 3 minutes.
- Stir in the cream and clams, letting everything heat through for a minute.
- Remove from heat and stir in the parsley, then season with salt and pepper to taste.
Notes
For added flavor, consider smoked paprika or sprinkle in some red pepper flakes. Freeze any leftovers for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg