Seafood Chowder
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Ingredients
- Crackers
- 1 pkg (4 oz) Crunchmaster® Multi-Seed Original Crackers
- Buy Now
- Meat
- 4 strips thick-sliced bacon, diced
- Dairy
- 2 tbsp butter
- 1 cup heavy or whipping (35%) cream
- Produce
- 1 carrot, diced
- 1 stalk celery, diced
- 1 small onion, diced
- 1 tbsp finely chopped fresh thyme
- 2 cloves garlic, minced
- 1 1/4 lbs potatoes, peeled and diced
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely chopped fresh parsley
- Pantry
- 2 tbsp all-purpose flour
- 3 cups fish broth
- Fish & Seafood
- 1 can (5 oz) chopped clams, juice reserved
- 8 oz white-fleshed fish, cut into 1-inch chunks
- 8 oz deveined peeled tails-removed shrimp, chopped if large
- 6 oz baby scallops
- Baking & Spices
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 bay leaves
- 1 tsp Old Bay seasoning
Directions
Loaded with a hearty blend of seafood and finished with cream, this chowder is rich, hearty and comforting.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 6 to 8
Set small Dutch oven over medium heat. Cook bacon, stirring occasionally, for 4 to 6 minutes or until golden and crispy around edges. Using slotted spoon, transfer to paper towel–lined plate to drain. Remove all but 2 tbsp fat in pan.
Transfer butter to pan; stir to melt. Cook carrot, celery, onion, thyme and garlic, stirring occasionally, for 3 to 5 minutes or until softened. Sprinkle in flour and stir until thick. Gradually whisk in broth until incorporated. Stir in potatoes, bay leaves, salt, pepper, and Old Bay seasoning; bring to a boil. Stir in cream; bring to a boil. Cook, stirring occasionally, for 10 to 12 minutes or until potatoes are tender.
Add clams, reserved clam juice, fish, shrimp and scallops. Return bacon to pan; bring chowder to a simmer. Cook, stirring occasionally, for 3 to 5 minutes or until seafood is cooked through, fish starts to flake and flavors are married.
Discard bay leaves. Stir in chives and parsley. Serve with crackers.
TIPS:
Use a mix of fresh, frozen or canned seafood depending on availability, preference and freshness.
Add 1/2 cup to 1 cup fresh or frozen corn to chowder if desired.
Substitute fish broth with bottled clam juice, chicken broth or blend of both.