Chowder Recipe

render bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the fat in the pot.

Add butter and olive oil to the bacon fat in the pot. Once the butter melts and starts to foam, add the diced onion, celery, and carrot. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Stir in the minced garlic, thyme, and bay leaf and cook 30–60 seconds until fragrant.

Add the diced potatoes to the pot and toss to coat in the fat and aromatics for 1–2 minutes.

Pour in the chicken or vegetable stock and water, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to a simmer. Cover partially and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Reduce heat to low. Stir in the milk and heavy cream and heat gently — do not boil — for 3–4 minutes to warm through.

Whisk the flour into a small bowl with 2–3 tablespoons of the warm liquid from the pot to make a smooth slurry. Gradually stir the slurry back into the pot to thicken the chowder, simmering 3–5 minutes until slightly thickened. If you prefer a chunkier chowder, remove 1 cup of the cooked potato pieces, mash them roughly, and stir them back in instead of using all the slurry.

Season with salt and black pepper. Taste and adjust seasoning as needed.

If using corn, stir it into the simmering chowder and cook 2–3 minutes until heated through.

Add the seafood (clams, shrimp, or fish) to the pot and simmer gently until just cooked through: shrimp 2–3 minutes, fish 3–5 minutes, clams until they open. Do not overcook.

Stir in the reserved crisped bacon and chopped parsley. Remove and discard the bay leaf.

Ladle the chowder into bowls. Finish with an extra grind of black pepper and a squeeze of lemon if desired. Serve warm with crusty bread or crackers.