Seafood Chowder Recipe

A bowl of seafood chowder with clams, mussels, fish and shrimp.

No ratings yet

A brothy, rich seafood chowder loaded with shrimp, mussels, clams and tender fish, built on a homemade fish stock and finished with cream — lighter than a classic thick chowder, but just as satisfying.

Course Main Course, Soup

Cuisine American

Keyword chowder, seafood

Dietary Restrictions Egg Free

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 462.49kcal

Author Lisa Lotts

Equipment

1 6-8 quart Dutch oven or stock pot

Ingredients

4 slices bacon chopped
4 tablespoons butter
2 stalks celery diced
½ large onion diced (about ½ cup)
½ fennel bulb diced (optional)
4 tablespoons all purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme
2 quarts fish stock or dilute 1 quart of clam juice with 1 quart of water) They sell it at most fish markets
2 large Yukon Gold potatoes peeled and diced
2 bay leaves
1 cup cream do not substitute milk or half and half.
1 pound fish cubed, I used tilapia
1 dozen mussels scrubbed under running water to remove grit.
1 dozen littleneck clams scrubbed under running water to remove grit.
½ pound shrimp
2 tablespoons Italian parsley chopped

Instructions

Heat a Dutch oven or stock pot over medium high heat and add 4 slices bacon. Cook until it's crispy, then transfer the bacon to a dish lined with paper towels to soak up excess grease.
Add 4 tablespoons butter to the pot and as it melts add 2 stalks celery, ½ large onion, ½ fennel bulb; stir and cook until the vegetables are tender and slightly translucent, about 3-5 minutes.
Add 4 tablespoons all purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme. Cook, stirring constantly until all of the dry ingredients are moistened and there are no dry bits remaining. Continue to cook for a minute longer, stirring constantly to cook out the flavor of the raw flour.
Stir in 2 quarts fish stock and bring the pot to a boil. Add 2 large Yukon Gold potatoes and 2 bay leaves. Cook for about 10 minutes or until they're tender.
Add 1 cup cream and once it comes to a boil, add 1 pound fish, 1 dozen mussels, 1 dozen littleneck clams, ½ pound shrimp. Stir well to combine and bring the chowder up to a simmer. Cook for 5 minutes. Taste the broth and adjust with seasonings as you like.
Sprinle 2 tablespoons Italian parsley over the chowder and garnish with the crumbled bacon.

Notes

Storage:

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling, which can cause the cream to break and the seafood to overcook.
Don't freeze this soup; Cream-based chowders don't freeze particularly well — the dairy tends to separate once thawed, and the seafood can develop a chewy texture once frozen and thawed.

Nutrition