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Seafood Chowder

With shrimp, fish, scallops, clams, smoky bacon and potatoes in a creamy broth, this easy seafood chowder recipe is hearty and ultra flavorful!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 433 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 slices Bacon diced into ¼-inch pieces (4 ounces)
  • ½ medium white onion diced into ¼-inch pieces (¾ cup)
  • 2 celery stalks diced into ¼-inch pieces (½ heaping cup)
  • 2 carrots diced into ¼-inch pieces (½ cup)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 garlic cloves minced (about 4 teaspoons)
  • 1 teaspoon old bay
  • 1 pound potatoes any kind, peeled and cut into ½-inch pieces (about 6 medium red potatoes)
  • ½ cup dry white wine or additional seafood stock
  • 4 cups seafood stock
  • 8 ounces large raw shrimp peeled and deveined, cut into 1/2-inch pieces
  • 8 ounces cod halibut, seabass, or other firm white fish, cut into 1-inch pieces
  • 8 ounces large scallops halved (about 8 scallops)
  • 1 (6.5-ounce) can whole clams
  • 1 cup half and half
  • Chopped fresh parsley or thyme for serving

Instructions

    Cup of Yum
  1. Place the bacon in a cold large stock pot over medium heat. Cook until the bacon is crisp and the fat is rendered, about 10 minutes, reducing the heat as necessary to avoid burning. Transfer the bacon to a paper towel-lined plate, reserving the drippings in the pot.
  2. Return the pot to medium heat and add the onions, celery, carrots, salt, and pepper. Cook, stirring, until softened, about 5 minutes. Add the garlic and Old Bay and cook for 1 minute, until fragrant.
  3. Add the wine and scrape up any browned bits on the bottom of the pot. Simmer until the wine is mostly evaporated, about 2 minutes.
  4. Add the seafood stock, return the bacon to the pot, and bring to a boil. Add the potatoes. Allow to return to a simmer, then reduce the heat to low, and continue simmering uncovered until the potatoes are tender, about 5 minutes.
  5. Add the shrimp, cod, scallops, and clams and their juices. Return the soup to a bare, gentle simmer for about 2 minutes, until the seafood is just cooked through. Add the half and half and remove the pot from the heat.
  6. Adjust the seasoning to taste. Top with parsley or thyme to serve.

Notes

  • TO STORE: Do not freeze seafood chowder! It simply won’t hold up well, both in terms of texture and flavor. You can refrigerate it in an airtight container for up to 3 days.
  • TO STORE: Do not freeze seafood chowder! It simply won’t hold up well, both in terms of texture and flavor. You can refrigerate it in an airtight container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a pan on the stovetop set over medium-low heat.

Nutrition Information

Serving 1(of 4) Calories 433kcal (22%) Carbohydrates 33g (11%) Protein 37g (74%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 140mg (47%) Potassium 1370mg (39%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 5497IU (110%) Vitamin C 27mg (30%) Calcium 226mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 433

% Daily Value*

Serving 1(of 4)
Calories 433kcal 22%
Carbohydrates 33g 11%
Protein 37g 74%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 140mg 47%
Potassium 1370mg 29%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 5497IU 110%
Vitamin C 27mg 30%
Calcium 226mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.