Award-winning Seafood Chowder Recipe

Prepare seafood

Pat shrimp, scallops and cod dry with paper towels and season lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep chilled until ready to add to the chowder.

If using bacon, cook strips in a skillet over medium heat until crisp (about 6–8 minutes). Transfer to paper towel, reserve 1 tablespoon fat for sautéing the vegetables and chop bacon when cool.

In a quart-size heavy-bottomed pot or Dutch oven, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook, stirring, for 1–2 minutes to form a blonde roux but do not brown.

Gradually whisk in 3 cups fish or chicken stock until smooth. Bring to a simmer and cook for 5 minutes to thicken slightly.

Stir in 1 cup whole milk and 1 cup heavy cream. Keep the chowder at a gentle simmer (do not boil) while you finish the vegetables and add seafood.

If you reserved bacon fat, add it to the pot; otherwise add 1 tablespoon butter. Over medium heat, add diced onion, celery and carrots and sauté for 6–8 minutes until softened and translucent.

Add diced potato, minced garlic, 1 teaspoon thyme leaves and 1 bay leaf. Season with remaining 1 teaspoon salt, 3/4 teaspoon pepper and 1 teaspoon Old Bay. Stir to combine, then ladle 1 cup of the warm broth mixture into the pot to help the potatoes begin cooking; simmer gently, covered, for 8–10 minutes until potatoes are tender when pierced.

Return the remaining broth mixture to the pot if you removed any; adjust heat to maintain a gentle simmer.

Add the prepared cod pieces to the simmering chowder and cook for 2–3 minutes until they start to turn opaque.

Add the scallops and shrimp and gently simmer for another 2–3 minutes until shrimp are pink and scallops are cooked through but still tender. Avoid overcooking—total seafood cook time should be 4–6 minutes depending on size.

Remove pot from heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle chowder into bowls (this recipe makes about a quart). Garnish with chopped crispy bacon if using and an extra sprinkle of parsley. Serve hot with crusty bread.