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Thick Creamy Seafood Chowder

Thick Creamy Seafood Chowder

A comforting and hearty dish, perfect for a chilly evening or a special occasion, offering a taste of the sea in every spoonful. This easy-to-follow recipe is your shortcut to a restaurant-quality chowder right in your own kitchen.
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Prep Time 45 minutes
Course: Chowder, Soup
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices thick-cut bacon diced
  • 1 tablespoon olive oil
  • 1 large yellow onion finely chopped
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups clam juice
  • 2 cups milk whole milk recommended for creaminess
  • 1 cup heavy cream
  • 1 pound Yukon Gold potatoes peeled and cut into 1/2-inch cubes
  • 1 pound mixed seafood such as shrimp, bay scallops, and crab meat, fresh or frozen and thawed
  • 1/2 teaspoon dried thyme
  • N/A Salt and freshly ground black pepper to taste
  • N/A Fresh parsley chopped, for garnish
  • N/A Fresh lemon juice A squeeze of fresh lemon juice, for garnish
  • N/A Hot sauce A dash of hot sauce, for garnish

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Slotted spoon
  • Paper towel-lined plate

Method
 

  1. In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered bacon fat in the pot. Add the olive oil to the pot if needed to have about 2 tablespoons of fat. Add the chopped onion, diced carrots, and diced celery to the pot. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 slices thick-cut bacon, 1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery, 2 cloves garlic
  2. Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes. This step is crucial for thickening the chowder and developing a rich flavor. Slowly whisk in the clam juice and milk, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring constantly.
    1/4 cup all-purpose flour, 4 cups clam juice, 2 cups milk
  3. Add the cubed potatoes to the pot, along with the dried thyme. Bring the chowder back to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
    1 pound Yukon Gold potatoes, 1/2 teaspoon dried thyme
  4. Pour in the heavy cream and stir to combine. Add your mixed seafood to the simmering chowder. If using raw shrimp, it will only take a few minutes to cook. If using pre-cooked seafood, you just need to heat it through. Cook for another 3-5 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood, as it can become tough.
    1 cup heavy cream, 1 pound mixed seafood
  5. Taste the chowder and season generously with salt and freshly ground black pepper. Adjust seasonings as needed. If you like a brighter flavor, stir in a squeeze of fresh lemon juice or a dash of hot sauce. Ladle the hot chowder into bowls. Garnish each serving with the reserved crispy bacon and fresh chopped parsley.
    N/A Salt and freshly ground black pepper, N/A Fresh parsley, N/A Fresh lemon juice, N/A Hot sauce, 2 slices thick-cut bacon

Notes

Store any leftover chowder in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze in individual portions or larger containers. It's best to freeze without seafood if possible, as seafood can change texture upon thawing and reheating. Frozen chowder will last for 2-3 months. Gently reheat on the stovetop over low heat, stirring frequently to avoid boiling and dairy separation. Avoid microwaving if possible, or heat in short intervals, stirring frequently.