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Seafood Chowder

Seafood chowder combines cod, shrimp, and clams in a creamy broth thickened with flour and Yukon Gold potatoes. Simmer it gently until the seafood is cooked through, then let it rest for 5 minutes before serving.
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Prep Time 20 minutes
Cook Time 38 minutes
Resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 0.33 cup all-purpose flour
  • 2 bottle (8 oz) clam juice
  • 2 cups low-sodium chicken broth
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 bay leaf
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 lb cod fillets, cut into 1-inch pieces
  • 0.5 lb shrimp medium, raw, peeled and deveined
  • 1 can (6.5 oz) chopped clams drained
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium heat, cook the bacon for 6–8 minutes, stirring occasionally, until browned and crisp.
  2. Transfer the bacon to a plate with a slotted spoon, leaving the drippings in the pot.
  3. Add the butter, onion, and celery to the pot and cook for 5–7 minutes, stirring, until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the clam juice and chicken broth until smooth.
  6. Stir in the potatoes, bay leaf, thyme, salt, and black pepper, and bring the chowder to a simmer.
  7. Cover partially and simmer for 12–15 minutes, until the potatoes are tender when pierced with a fork.
  8. Stir in the milk and heavy cream and heat gently for 3–5 minutes, without letting the chowder boil.
  9. Add the cod and shrimp and simmer gently for 4–6 minutes, until the cod reaches 145°F and the shrimp are opaque and cooked through.
  10. Stir in the drained clams and cooked bacon and heat for 1 minute.
  11. Remove the bay leaf and stir in the parsley.
  12. Let the chowder rest for 5 minutes before serving.

Notes

For tender seafood, keep the chowder at a gentle simmer and do not let it boil after adding the milk and cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy can separate. For a dairy-free variation, use dairy-free butter and unsweetened dairy-free milk and cream alternatives.