Soups & stews / Chowders & creamy soups
Creamy Seafood Chowder
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Steam off the bowl fogs somebody's glasses every time. Underneath is a rich bacon, potato and clam-juice base with cream, and cod, shrimp and scallops that go in last and stay tender.
The short version
Crisp bacon, soften onion and celery in the fat, simmer potatoes in clam juice until tender, then add cream and the seafood, firmest first. The seafood needs only about 5 minutes. Don't boil once the cream is in.
What makes ours better
the tricks Nonna pretends she never taught me
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Build the base on bacon fat and bottled clam juice. Smoky fat and clam juice give the chowder real seafood depth with no stock to make. It's the shortcut that doesn't taste like one.
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Add the seafood in stages, firmest first. Fish, then scallops, then shrimp, each for just a few minutes, so everything finishes at the same moment and nothing turns tough.
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Thicken with a little flour and mashed potato. A spoonful of flour and a few smashed potatoes give a body that coats the spoon without a heavy roux.
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Finish with a splash of dry sherry. It adds a sweet, nutty note that makes the seafood taste sweeter.
What you need
the cast, in order of appearance
- Thick-cut bacon4 slices
- Celery2 rib
- Fresh thyme leaves1 teaspoon
- Sea scallops8 ounces
- Red or Yukon Gold potatoes1½ pounds
- Skinless cod or haddock fillet1 pound
- Large shrimp8 ounces
- Heavy cream1½ cups
read it twice. buy it once.
Steps
deep breath. you’ve got this.
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Crisp the bacon
Cook the bacon in a large Dutch oven over medium heat, stirring, until crisp, 6 to 8 minutes. Lift it out with a slotted spoon onto a paper towel. Leave the fat in the pot.
About 7 min. Cook mode has a timer for this step.
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Soften the vegetables
Add the butter, onion, celery, garlic and thyme to the bacon fat. Cook, stirring, until the onion is soft and translucent, about 6 minutes. Sprinkle the flour over and stir for 1 minute.
About 6 min. Cook mode has a timer for this step.
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Simmer the potatoes
Whisk in the clam juice and water, scraping up the browned bits. Add the bay leaf and potatoes and bring to a boil. Reduce to a simmer and cook until the potatoes are just tender, 12 to 15 minutes. Smash a few against the side of the pot with a spoon to thicken the broth.
About 14 min. Cook mode has a timer for this step.
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Add cream and fish
Pour in the cream, return to a gentle simmer and add the fish. Cook for 3 minutes, without stirring much. The chunks will turn opaque at the edges.
Keep it at a bare simmer. A rolling boil breaks the cream and shreds the fish.
About 3 min. Cook mode has a timer for this step.
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Add scallops and shrimp
Stir in the scallops and shrimp. Cook until the shrimp are pink and curled and the scallops are opaque, 2 to 3 minutes. Turn off the heat.
About 3 min. Cook mode has a timer for this step.
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Season and serve
Remove the bay leaf. Stir in the sherry, salt and pepper, taste, and adjust. Ladle into warm bowls, top with the bacon and parsley, and serve with oyster crackers or crusty bread.
Bacon and clam juice are both salty, so taste before you add any salt.
Good to know
read this before somebody asks for seconds
- Any firm white fish works, such as cod, haddock, pollock or halibut. Salmon is good too and gives a richer chowder.
- Want clams? Add 1 cup of chopped canned clams, drained, with the cream. Or steam 2 pounds of littlenecks in the 1 cup of water, then strain the liquid and use it with the clam juice.
- Frozen seafood is fine. Thaw it overnight in the fridge and pat it dry.
- Storage. Fridge, 2 days. Reheat gently over medium-low heat, never boiling. The seafood softens a little on reheating, and this soup doesn't freeze well.
Questions, answered
the questions my cousins text me
What is the best fish for seafood chowder?
Firm white fish like cod, haddock or pollock. They hold their shape in the pot. Avoid delicate fish like sole, which falls apart.
How do I keep the seafood from getting rubbery?
Add it at the end and cook it only a few minutes at a bare simmer. Shrimp and scallops go from tender to tough fast, so pull the pot off the heat as soon as they turn opaque.
How do I thicken seafood chowder?
This one gets its body from a little flour, the cream and some of the potatoes mashed into the broth. For a thicker chowder, mash more potatoes, or simmer a few minutes before the seafood goes in.
Why did my chowder curdle?
The cream got too hot, or acid like lemon was added to a boiling pot. Keep it below a boil, and add any lemon at the table.
Can I use milk or half-and-half?
Half-and-half works, but use 2 cups and don't boil. Milk gives a thinner result and is more likely to curdle.
Can I make it ahead?
Make the base through the potatoes up to 2 days ahead. Reheat, then add the cream and seafood just before serving.
From the table
Made it? I want the full report: first bite, best compliment, and who tried to take the leftovers home.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.