Jul 13 2026
Restaurants›Brown Bag Seafood Co.›Chowdah Recipe

Chowdah Recipe

Inspired by Brown Bag Seafood Co.
Time40m
Serves4

Award-winning New England

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Base Ingredients

Seasoning and Dairy

Optional Ingredients

Method

Preparation

  1. 1

    Cook the Bacon

    In a large pot over medium heat, cook the bacon until crispy. Remove and set aside, leaving the bacon fat in the pot.

  2. 2

    Sauté the Vegetables

    Add diced onion and celery to the pot with bacon fat. Sauté for about 5 minutes until soft. Add minced garlic and cook for an additional minute.

  3. 3

    Prepare the Potatoes

    Peel and dice the potatoes into small cubes. Add them to the pot along with the corn kernels.

Cooking

  1. 4

    Add Liquids

    Pour in the clam juice and fish stock. Stir to combine and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes are tender.

  2. 5

    Season the Chowder

    Add thyme, bay leaf, salt, and black pepper. If using, add shucked clams and crab meat at this stage. Simmer for another 5 minutes.

  3. 6

    Add Cream

    Stir in the heavy cream and let it heat through for about 5 minutes. Adjust seasoning to taste.

  4. 7

    Garnish and Serve

    Remove bay leaf, garnish with fresh parsley, and crumble the reserved bacon on top before serving.

More from Brown Bag Seafood Co.