Seafood Chowder Recipe

Prepare aromatics

Finely dice the yellow onion, celery, and carrot. Mince the garlic. In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until shimmering.

Add the diced onion, celery, and carrot to the pot. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes, stirring occasionally so they do not brown.

Add the minced garlic and cook 30–45 seconds until fragrant.

Make a roux

Sprinkle 3 tablespoons all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux.

Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes.

Add 4 cups seafood stock and 1 cup water, stir to combine. Add 2 bay leaves, 2 thyme sprigs, 1 teaspoon freshly ground black pepper and 1 teaspoon sea salt. Bring to a gentle simmer.

Add the 2 cups diced potatoes to the simmering broth. Cover and simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Add 1 cup corn kernels and the diced red bell pepper. Continue simmering 4–5 minutes until the corn is heated through and the pepper has softened slightly.

Taste the broth and adjust seasoning with more salt and pepper if needed.

If using clams or mussels: add them to the pot now, cover, and cook until they open, about 4–6 minutes. Discard any that do not open. Remove clams/mussels with a slotted spoon and set aside; reserve any liquid released in the pot.

Add the fish pieces and bay scallops to the simmering chowder. Gently simmer for 3–4 minutes until the fish is opaque and scallops are firm.

Add the shrimp and cook 2–3 minutes more until they turn pink and curl. Do not overcook. If you set aside clams/mussels, stir them back in now.

Lower the heat to low. Stir in 1 cup whole milk and 1 cup half-and-half (or cream) slowly to temper the soup. Warm through gently — do not boil — for 2–3 minutes until heated and slightly thickened by the roux.

Stir in 1 tablespoon lemon juice, 1 teaspoon hot sauce if using, and 1 tablespoon unsalted butter for a glossy finish. Remove and discard the bay leaves and thyme sprigs.

If you prefer a thicker chowder, mash about 1/2 cup of the cooked potatoes against the side of the pot and stir to incorporate, then simmer 1–2 minutes more.

Ladle the chowder into bowls. Sprinkle with 1 tablespoon chopped parsley and 2 teaspoons chopped chives or green onions. Add cracked black pepper to taste.

Serve immediately with crusty bread or oyster crackers. Leftovers keep refrigerated for up to 2 days; gently reheat over low heat, adding a splash of milk or stock if it has thickened.