Thick Seafood Chowder Recipe

Prepare Seafood

Pat the fish, shrimp and scallops dry with paper towels. If using smoked fish or bacon, chop into bite-sized pieces. Season the raw seafood lightly with 1/4 tsp salt and a pinch of pepper; set aside in the refrigerator while you make the base.

When the chowder base is nearly finished (see below), add the firmer white fish pieces first and simmer gently 4–5 minutes until almost opaque.

Add shrimp and scallops during the final 2–3 minutes of simmering so they turn opaque and just cook through. Remove bay leaf and check seasoning. Stir in lemon juice and chopped parsley just before serving.

Sauté Vegetables

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, celery and carrot; cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and thyme; cook 30–60 seconds until fragrant.

Add diced potatoes, bay leaf and the optional smoked fish or bacon pieces now (if using). Stir to combine.

Deglaze and Make Roux

Push the vegetables to the side of the pot. Add the remaining 1 tablespoon butter in the cleared space and melt. Sprinkle the flour over the butter and vegetables and cook, stirring, 1½–2 minutes to remove raw flour taste (this creates a light roux).

Slowly pour in the white wine while stirring to deglaze the pot, scraping up any browned bits. Cook 1–2 minutes to reduce slightly.

Gradually stir in the fish stock (or clam juice) and bring mixture to a gentle simmer. Simmer until the potatoes are tender, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in whole milk and heavy cream and heat gently—do not boil—to thicken further. If you prefer a thicker chowder, use an immersion blender to carefully puree about 1–2 cups of the soup (or remove 1–2 cups, mash, and return).

Season and Finish

Taste the chowder and add remaining salt (about 3/4 tsp more), black pepper, Old Bay and hot sauce if using. Add the prepared seafood (see Seafood section) and simmer gently until all seafood is cooked through (total seafood cooking time: fish 4–5 minutes; shrimp and scallops 2–3 minutes). Remove bay leaf.

Stir in lemon juice and chopped parsley. Let the chowder rest off the heat for 3 minutes to meld flavors, then serve hot with crusty bread.