Charley’s Chowder Recipe

Prepare seafood and vegetables

Rinse fish pieces and pat dry; place in bowl and refrigerate until use. If using mussels or clams, scrub and debeard; discard any that remain open. Peel and devein shrimp. Dice onions, slice leek thinly, dice celery, peel and cube Yukon Gold potatoes into 1/2" cubes. Seed and dice plum tomatoes and halve cherry tomatoes. Mince garlic and chop herbs. Measure out stock, wine, and other ingredients.

In a large, heavy-bottomed pot or Dutch oven, heat 3 tbsp extra-virgin olive oil over medium heat until shimmering. Add the diced onion, sliced leek, and diced celery. Sweat, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add the cubed potatoes to the pot and stir to coat with oil and aromatics. Cook 2 minutes, then pour in the dry white wine. Increase heat slightly and let the wine reduce by about half, 2–3 minutes, scraping any browned bits from the bottom of the pot.

Add the fish stock (or clam juice) and 1 cup water to the pot. Stir in the bay leaf, crushed red pepper flakes, kosher salt, and freshly ground black pepper. Bring the liquid to a gentle boil, then reduce heat to a simmer. Cover partially and simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Stir in the diced plum tomatoes and halved cherry tomatoes. Continue to simmer uncovered for 4–5 minutes so the tomatoes begin to break down and release flavor.

Gently slide the fish pieces into the simmering chowder. Cook gently for 4–5 minutes depending on thickness, until the fish is opaque and flakes easily. Add the shrimp and, if using, mussels or clams. Cover and cook until shrimp are pink and opaque and shellfish have opened, about 3–5 minutes more. Discard any shellfish that do not open.

Stir in the chopped parsley, chopped oregano/marjoram, and basil chiffonade. Taste and adjust seasoning with additional salt and pepper if needed.

If you prefer a slightly creamier chowder, stir in 1/2 cup heavy cream or half-and-half now and warm gently (do not boil) for 1–2 minutes. Remove the pot from heat and stir in 2 tbsp fresh lemon juice and 1 tbsp extra-virgin olive oil to brighten flavors.

Ladle Charley’s Chowder into warmed bowls. Garnish with a sprinkle of chopped parsley and crumbled feta if using. Serve immediately with slices of crusty bread for dipping.