New England Seafood Chowder
User Reviews
3.7
New England Seafood Chowder
Description
The New England Seafood Chowder begins with frying diced bacon until crisp, providing a smoky flavor base. Onions and celery are sautéed in the bacon grease for their aromatic qualities. Potatoes add heartiness and body and are sautéed briefly before flour is added to form a roux-like base to thicken the chowder.
Milk is gradually incorporated and heated gently to avoid boiling, which preserves creaminess. The potatoes cook nearly tender in this milk mixture. Pieces of cod, haddock, or salmon, along with optional seafood like clams, scallops, or shrimp, are introduced with sweet corn kernels and the cooked bacon returns to the pot. The soup continues to heat gently until all seafood is just cooked, ensuring tender textures without overcooking.
Fresh parsley and seasoning with salt and black pepper complete the chowder, adding freshness and balance to the dense flavors. The result is a creamy, satisfying chowder with a mix of textures from the flaky fish, tender potatoes, and crisp bacon bits. It fits well as a warming meal for cooler days or as a notable seafood soup at a family table.
The chowder can be prepared a day ahead and reheated, allowing flavors to meld further. Adjust seasoning upon reheating to maintain brightness.
Ingredients
- 2 lices Bacon diced
- 1 onion diced
- 1 celery diced, stalk
- 1 ½ lbs potato roughly 3 large), peeled and chopped
- ¼ c all-purpose flour unbleached
- 4 c milk room temperature
- 3/4 lb fish (cod, haddock, or salmon)
- ½ lb seafood (optional; clams, oysters, scallops, crab meat, baby shrimp all work well)
- ½ c corn thawed if frozen
- 1 Tbsp parsley fresh
- ½ tsp salt
- ¼ tsp black pepper ground
Instructions
- Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
- Reduce the heat to low. Add the flour and stir, cooking until the flour is completely moistened.
- Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often. Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 minutes. (Reduce the heat if the milk starts to foam.)
- Add the fish and other seafood, and corn. Add the cooked bacon back to the pot. Continue to heat, just below boiling for an additional 10 minutes, until the fish is cooked through.
- Add the parsley, salt, and pepper. Taste and adjust seasonings as needed.
- Chowder can be made a day ahead and re-heated to let the flavors come together a little more or it can be served immediately.
User Reviews
Overall Rating
3.7
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