Jul 14 2026
Restaurants›Mystic›Mystic Seafood Chowder Recipe

Mystic Seafood Chowder Recipe

Inspired by Mystic
Time45m
Serves6

Atlantic seafood, rich broth, local vegetables

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.

Seafood

Vegetables

Liquids & Seasonings

Method

Preparation

  1. 1

    Prepare the Seafood

    Rinse the fish, shrimp, and clams under cold water. Pat dry with paper towels. Cut the cod into bite-sized pieces and set aside.

  2. 2

    Prep the Vegetables

    Peel and dice the onions, carrots, celery, and potatoes. If using fresh corn, slice the kernels off the cob.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.

  2. 4

    Add Garlic and Spices

    Stir in the minced garlic, thyme, bay leaves, salt, and black pepper. Cook for another minute until fragrant.

  3. 5

    Create the Broth

    Pour in the fish stock and bring the mixture to a simmer. Add the diced potatoes and corn. Cook for about 10 minutes, until the potatoes are tender.

  4. 6

    Add the Seafood

    Once the potatoes are tender, add the pieces of cod, shrimp, and smoked haddock to the pot. Simmer for an additional 5-7 minutes.

  5. 7

    Finish with Clams and Cream

    Add the cleaned littleneck clams and heavy cream to the pot. Cover and cook until the clams open, about 5 minutes. Discard any clams that do not open.

  6. 8

    Season and Serve

    Stir in the lemon juice, taste, and adjust seasoning if needed. Remove bay leaves. Serve hot, garnished with fresh parsley.

More from Mystic