Seafood Chowder Recipe

Thaw and Ready Seafood

If frozen, thaw shrimp, scallops, and haddock in the refrigerator overnight or under cold running water. Pat all seafood dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of black pepper. Set aside in the refrigerator until ready to add to the chowder.

Simmer Stock

In a large heavy-bottomed pot or Dutch oven, combine the fish stock, bay leaf, and thyme sprigs. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the base (do not boil).

Melt 2 tablespoons butter with 1 tablespoon olive oil in the same pot over medium heat. Add the diced onion, celery, and carrot and a pinch of salt; sweat, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Add the diced potatoes, stir to combine, and cook 2 minutes with the vegetables to coat them in fat. Pour in about 2 cups of the warm fish stock to just cover the potatoes, scrape any brown bits from the bottom, and bring to a gentle simmer. Cover and cook until the potatoes are just tender, about 10–12 minutes.

In a small bowl or measuring cup, whisk together the all-purpose flour and the milk until smooth and lump-free to make a slurry.

Remove and discard the thyme sprigs and bay leaf from the pot. With the pot at a gentle simmer, slowly whisk the flour-milk mixture into the pot so it blends evenly. Continue to simmer for 3–4 minutes, stirring occasionally, until the broth begins to thicken slightly.

Stir in the remaining 2 tablespoons butter. Reduce heat to low and stir in the heavy cream. If the chowder is too thick, stir in up to 1 tablespoon half-and-half to reach desired consistency. Simmer gently (do not boil) for 2–3 minutes to heat through and meld flavors.

With the chowder at a very gentle simmer, add the haddock pieces first. Gently submerge and cook for 3–4 minutes, until the fish is opaque and just flaking.

Add the bay scallops and cook for 1–2 minutes, then add the shrimp and continue cooking another 2–3 minutes until shrimp are pink and curled and scallops are opaque. Avoid overcooking; the seafood should be tender.

Taste the chowder and season with the remaining salt (about 3/4 teaspoon more, to total 1 teaspoon), black pepper, and the Old Bay seasoning. Stir in the lemon juice and chopped parsley.

Ladle the chowder into warmed bowls. Garnish each bowl with chopped chives or green onions and a light sprinkle of additional Old Bay or freshly ground black pepper if desired.

Serve immediately with torn or sliced focaccia on the side for dipping. Leftovers can be cooled, refrigerated up to 2 days, and gently reheated over low heat—add a splash of stock or cream if it thickens too much.