The Best Creamy Seafood Chowder

Creamy Seafood Chowder

Servings: 6 | Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins

Ingredients

Base:

150 g (5 oz) diced bacon or pancetta

1 large onion, finely chopped

2 celery stalks, finely chopped

1 medium carrot, finely chopped

2 cloves garlic, minced

Chowder:

2 large potatoes, diced

3 tbsp flour

1.5 liters (6 cups) seafood or chicken broth

200 ml (¾ cup) white wine (optional)

500 ml (2 cups) heavy cream

Seafood:

1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)

Seasonings:

Salt and pepper to taste

2 tbsp fresh parsley, chopped

1 tsp thyme (optional)

Instructions

1. Prepare Bacon and Vegetables:

In a large pot over medium heat, cook diced bacon or pancetta until crispy. Remove bacon with a slotted spoon, leaving rendered fat in the pot.

Add onion, celery, carrot, and garlic to the pot. Sauté until onions are translucent.

2. Make the Roux:

Sprinkle flour over vegetables, stir well, and cook for 1-2 minutes until well combined.

3. Add Broth and Potatoes:

Gradually whisk in broth and white wine (if using), ensuring no lumps remain. Add diced potatoes, bring to a boil, then reduce to a simmer until potatoes are just tender (10-15 minutes).

4. Add Seafood:

Add mixed seafood to the pot and cook for an additional 5-10 minutes, or until seafood is cooked through.

5. Finish and Serve:

Stir in heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until heated through.

Ladle into bowls, garnishing with crispy bacon. Enjoy!

Tips & Variations

Seafood Variety: Use any mix of shrimp, crab, clams, mussels, or fish.

Lighter Chowder: Substitute half the cream with milk.

Herbs: Replace thyme with dill, tarragon, or chives for a twist.

Freeze: This chowder freezes well for up to 1 month. Reheat over low heat.

Enjoy this cozy, hearty seafood chowder!