Seafood Chowder Recipe

render bacon (if using)

In a large, heavy-bottomed pot over medium heat, add the diced bacon or pancetta. Cook, stirring occasionally, until the fat renders and the pieces are crisp, about 6–8 minutes. Use a slotted spoon to remove the cooked bacon to a paper towel-lined plate, leaving the fat in the pot. If not using bacon, melt the butter in the pot and proceed.

Add the butter (if you didn’t use bacon fat) to the pot. When foaming subsides, add the diced onion, diced celery, and diced carrot. Cook over medium heat, stirring occasionally, until softened and translucent, about 6–8 minutes.

Stir in the minced garlic, thyme, bay leaf, salt, and black pepper. Cook 1 minute until fragrant.

Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux. The mixture should be bubbly but not browned.

Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by about half, about 2–3 minutes.

Slowly whisk in the chicken or fish stock until smooth. Add the diced potatoes. Bring to a gentle simmer, reduce heat to medium-low, cover partially, and simmer until potatoes are tender, about 12–15 minutes.

Stir in the milk and heavy cream, then return to a low simmer. Taste and adjust seasoning with additional salt and pepper if needed. Keep the chowder at a gentle simmer — do not boil vigorously after adding milk and cream to prevent curdling.

When the potatoes are tender, stir in the corn kernels and chopped parsley. Simmer 3–4 minutes to heat the corn through.

Add the firm white fish pieces to the pot and gently simmer for 3–4 minutes.

Add the shrimp and scallops (if using) and simmer until shrimp are pink and opaque and scallops are cooked through, about 2–3 more minutes. Do not overcook — seafood should be just cooked and tender.

Squeeze the lemon over the chowder, stir in the reserved crispy bacon pieces (if used), and add Worcestershire sauce and hot sauce (if using). Taste and adjust salt, pepper, or lemon as needed.

Ladle the chowder into bowls. Garnish with chopped chives or extra parsley and a grind of black pepper. Serve with crusty bread or oyster crackers.