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–+ servings
bowl of seafood chowder

Seafood Chowder Recipe

Creamy, cozy seafood chowder with shrimp, scallops, and clams. A one-pot treat dish with big flavor and even bigger comfort!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 565kcal
Author: Ruth Truett

Equipment

Ingredients

  • 8 slices bacon, diced
  • 3 tablespoon butter
  • 1 med onion, diced
  • ¼ cup all-purpose flour
  • 2 teaspoon old bay
  • 1 teaspoon dried thyme leaves
  • ½ cup dry white wine
  • 16 oz clam juice
  • 5 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup new red potatoes, diced
  • 16 oz sea scallops, quartered
  • 12 oz shrimp, cut into bite-sized pieces
  • 12 oz canned chopped clams, drained
  • ½ cup corn
  • 2 cups heavy cream
  • kosher salt, to taste
  • fresh parsley, fresh ground pepper, flaky sea salt to finish

Instructions

  • Render the bacon in a dutch oven on medium-high heat. Once it starts to give off its fat, add the butter and let that melt.
  • Add the onions and let them begin to soften.
  • Incorporate the flour, Old Bay, and dried thyme and whisk continuously for a few minutes to cook out any raw flour taste.
  • Continue to whisk and add in the white wine, clam juice, and chicken broth.
  • Add in the carrots, celery, and potato and bring this to a simmer. Continue to simmer until the veggies are tender - about 10-15 minutes. Taste for salt here and determine if you want to add any.
  • Once the veggies are nice and soft, add in the scallops, shrimp, and clams along with the corn. Cook until the scallops and shrimp are just done.
  • In goes the heavy cream and cook until its just warmed through.
  • Finish with fresh parsley, fresh ground pepper, and flaky sea salt. And, don't forget a piece of crusty bread!

Notes

  • A word about chicken broth, clam juice, and salt. You will probably use a different chicken broth and clam juice than me. That means the salt content may be vastly different. As with all of my recipes, I suggest adding the salt in layers and tasting as you go along. Just remember that you can always add it, but you can never take it out.

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 22g | Protein: 25g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1339mg | Potassium: 625mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3908IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg
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