Seafood Chowder Recipe

Prepare stock

In a large pot, combine 6 cups fish or seafood stock, 1 cup dry white wine, 1 bay leaf, and the whole peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the rest (do not boil).

In a separate heavy-bottomed pot or Dutch oven, heat 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter foams. Add the diced onion, celery, and carrot and sweat, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and 1 tablespoon fresh thyme and cook for 1 minute until fragrant, stirring so garlic does not brown.

Add the 2 cups diced potatoes to the pot with the aromatics. Stir to coat with butter and oil, then sprinkle 3 tablespoons all-purpose flour over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw flour taste.

Slowly ladle about 1 cup of the warm stock into the pot while whisking to form a smooth paste (roux + stock). Once smooth, pour in the remaining broth mixture and bring to a gentle simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

If using corn, add 1 cup corn kernels about 5 minutes before the potatoes are done so the corn becomes tender but retains texture.

While the potatoes simmer, pat the fish, shrimp, and scallops dry and season lightly with a pinch of salt and pepper.

When potatoes are tender, reduce heat to medium-low. Gently add the 10 oz white fish pieces and 8 oz shrimp to the simmering chowder. If using clams or mussels, add them now as well. Cook until shrimp are pink and opaque and fish flakes easily, about 3–5 minutes. Add scallops and cook an additional 2–3 minutes until just cooked through. Discard any unopened shellfish if using clams/mussels.

Stir in 1 cup whole milk and 1 cup heavy cream, lower the heat to the lowest simmer — do not boil after adding cream to avoid curdling. Cook gently for 3–4 minutes to heat through and slightly thicken. If you prefer a thicker chowder, simmer a few minutes more; for a thinner broth, add up to 1/2 cup additional stock or milk.

Taste and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference. Stir in 1 tablespoon lemon juice to brighten the flavors.

If desired, swirl in 1 tablespoon unsalted butter for extra richness. Remove and discard the bay leaf and peppercorns.

Ladle the chowder into bowls and garnish with 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh chives. Serve immediately with crusty bread or oyster crackers.