Fully-Loaded Seafood Chowder
This is hands-down the best Seafood Chowder I’ve had, and I’ve had a lot over the years. This chowder with bacon, shrimp, and fish is rich, thick, and deeply satisfying. It’s also simple to make and doesn’t require hours in the kitchen. Ready to dive into a bowl of thick, delicious chowder? This seafood chowder recipe doesn’t take all day to cook and boy, is it good!
If you can’t make it to the East Coast for great chowder, make it at home! No special tools are needed, and you can find all the ingredients at your local store. With that slow-cooked taste and loads of seafood, this recipe is bound to become a regular!
I love that you can swap the fish and seafood around in this recipe. I give you some fish recommendations below, but you could also add bay scallops, clams, oysters, octopus and more. It really is a versatile soup that can be mixed and matched with whatever you have on hand.
Ingredients
- Bacon – A good chowder always starts with bacon. It adds a smoky-salty depth of flavor and you can cook the veggies in the fat.
- Butter – Salted is fine. I almost always cook with salted butter and then just adjust before serving.
- Onion – I use yellow onions, and chop them fine for this recipe. You don’t want to bite into a big hunk of onion.
- Celery – Don’t be afraid of celery leaves! They add oodles of flavor. I just cut out the knuckle (where the stalk meets the leafy tops) because it’s tough and fibrous, then I use the whole stalk, leaves and all.
- Dried thyme – You can use fresh thyme if you have it, but double the amount of dried thyme.
- Seafood broth – I use store-bought seafood broth but there’s no reason you can’t make your own!
- Clam juice – You can find clam juice in your grocery store near the canned fish.
- Potatoes – Use a waxy white potato like red potatoes for this soup.
- Shrimp – I used small salad (baby) shrimp but use what you have.
- White fish – Or salmon! See my suggestions below.
- Cream – Heavy whipping cream adds a touch of indulgence to this soup but you could use half and half.
- Milk – I prefer whole milk.
- All-purpose flour – To help thicken the soup. To make it a gluten-free seafood chowder, you can use any gluten-free thickener.
- Salt and pepper – To season the finished soup.
Recommended Fish for Seafood Chowder
Some great options for this chowder are:
- Cod
- Pollock
- Haddock
- Salmon
Stick with firm whitefish, as thinner fish like tilapia, catfish, or sole can break down too much, changing the chowder’s texture. You want large chunks that hold their shape.
How To Make Fully-Loaded Seafood Chowder
- Cook the chopped bacon until crispy. Remove the bacon and set aside, leaving 2 tablespoons of bacon fat in the pot.
- Add butter, then onions, celery, and thyme to the pot. Saute until the onions are translucent, then add the minced garlic and cook for an additional minute or until the garlic is fragrant.
- Stir in the flour to remove lumps. Gradually pour in the seafood broth, whisking continuously. Add the clam juice, cover, and simmer for about 10 minutes.
- Add the potatoes, fish, and a pinch of salt. Let it simmer for another 10 minutes or until the potatoes are fork-tender.
- Stir in shrimp, milk, and cream, and heat gently until warmed through.
- Ladle into bowls and sprinkle with reserved bacon pieces.
Step-By-Step Process
Chef Jenn’s Tips
- Avoid a rapid simmer once the fish is added to keep the pieces intact.
- Use peeled, deveined shrimp. For larger shrimp, slice in half lengthwise; they’ll curl nicely in the chowder.
- If you’re out of seafood broth, chicken broth works as a substitute.
- Taste the soup before adding more salt, as store-bought broths can vary in saltiness.
Recommended
Make It A Meal
This chowder is so hearty that it’s great on its own, but it also pairs well with a simple salad, a sandwich, or fresh-baked bread with butter.
Storage
Store leftover chowder in the fridge for 2-3 days. This chowder is also freezer-friendly!
Can You Freeze Seafood Chowder?
Yes, this recipe freezes well, making it convenient for later.
Seafood Chowder
Ingredients
- 5 slices bacon chopped
- ¼ cup butter
- 1 onion diced
- 2 stalks celery diced
- ¼ teaspoon dried thyme
- ⅓ cup all purpose flour
- 3 cups seafood broth
- 8 ounces clam juice
- 3 cups potatoes diced
- 8 ounces cod or other firm white fish
- 8 ounces baby shrimp
- 1 cup milk
- 1 cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the chopped bacon to a heavy-bottomed soup pot and cook it until it's brown and crispy, about 8 minutes. Set the bacon aside and remove all but 2 tablespoons of the bacon fat.
- Add butter, then onions, celery, and thyme to the pot. Saute until the onions are translucent, then add the minced garlic and cook for an additional minute or until the garlic is fragrant
- Turn off the heat to the pot. Add the flour to the pot and mix well to break up any lumps. Add the seafood broth to the pot in a slow stream, whisking as you go to remove lumps. When the seafood broth is all in, turn the heat back to medium-high, add the clam juice and simmer, covered, for about 10 minutes.
- Add the potatoes to the pot along with the fish and a pinch of salt. Simmer for another 10 minutes or until the potatoes are fork-tender.
- Add the shrimp, milk, and cream to the pot and heat it through.
- Season with additional salt and pepper if necessary. Serve in bowls with the reserved bacon crumbled on top.
Notes
Chef Jenn’s Tips
- Avoid a rapid simmer once the fish is added to keep the pieces intact.
- Use peeled, deveined shrimp. For larger shrimp, slice them in half lengthwise; they’ll curl nicely in the chowder.
- If you’re out of seafood broth, chicken broth works as a substitute.
- Taste the soup before adding more salt, as store-bought broths can vary in saltiness.
