Chowder Recipe

sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until butter is melted and foamy. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.

add potatoes and corn

Stir in the diced potatoes and corn kernels with the softened aromatics. Cook for 2–3 minutes, stirring so the vegetables are coated in the butter and oil.

make roux

Sprinkle the all-purpose flour over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste, creating a light roux that will thicken the chowder.

add broth and simmer

Gradually pour in the chicken or vegetable broth while stirring to avoid lumps. Add the bay leaf and thyme. Bring to a gentle boil, then reduce heat to maintain a simmer. Cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

finish with dairy

Once potatoes are tender, reduce heat to low. Stir in the milk and heavy cream. Warm through gently (do not boil) for 3–5 minutes so the soup thickens and becomes creamy. If you prefer a thicker chowder, mash about 1 cup of the cooked potatoes against the side of the pot and stir back in.

add protein

If using cooked shrimp, clams, or bacon, stir them in now and warm through for 2–3 minutes. If using raw seafood (not recommended in this quick recipe), cook separately to proper doneness before adding.

season and finish

Remove and discard the bay leaf. Stir in the smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning. If desired, add the lemon juice to brighten flavors. Ladle chowder into bowls and garnish with chopped chives or parsley.