Seafood Chowder
Seafood Chowder simmers pound bacon with medium onions for a comforting bowl that tastes full and homemade.
About This Recipe
Seafood Chowder gets its flavor from building the pot in stages.
Soften the aromatics first, add the main ingredients, and simmer until the broth tastes rounded.
Ingredients
- ✓1/2 pound sliced bacon, diced
- ✓2 medium onions, chopped
- ✓6 cups cubed peeled potatoes
- ✓4 cups water
- ✓1 pound bay or sea scallops, quartered
- ✓1 pound lobster meat, cut into 1-inch pieces
- ✓1 pound uncooked shrimp (31-40 per lb.), peeled and deveined
- ✓1 pound cod, cut into 1-inch pieces
- ✓1 pound haddock, cut into 1-inch pieces
- ✓1/2 cup butter, melted
- ✓4 teaspoons salt
- ✓4 teaspoons minced fresh parsley
- ✓1/2 teaspoon curry powder
- ✓2 quarts whole milk
- ✓1 can (12 ounces) evaporated milk
- ✓Oyster crackers, optional
Ingredient Notes
- Aromatics: Onion, garlic, celery, or spices should soften before the liquid goes in.
- Broth: Use a broth you like because it carries the whole bowl.
- Finishing Salt: Taste at the end because soups change as they reduce.
- Seasoning: Season in layers so the finished dish is not flat.
Instructions
- 1
In a Dutch oven or large soup pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels, but reserve the meat drippings.
- 2
Sauté the onions in the drippings until tender. Add the potatoes and water and bring to a boil. Cook for 10 minutes.
- 3
Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until the scallops are opaque, the shrimp turns pink and the fish flakes easily with a fork.
- 4
Add the butter, salt, parsley and curry powder. Stir in the milk and evaporated milk and heat through.
- 5
Garnish with bacon, additional parsley and oyster crackers, if desired.
Katy’s Kitchen Tips
- Start by softening aromatics to build a flavorful base.
- Simmer gently instead of boiling hard.
- Taste and adjust salt near the end.
- Add delicate herbs or dairy after the strongest heat has passed.
Variations and Substitutions
- More vegetables: Add greens, carrots, corn, potatoes, or mushrooms.
- Spicier bowl: Add chili flakes, hot sauce, or fresh chiles.
- Creamy finish: Stir in cream, coconut milk, or blended vegetables.
- Heartier meal: Serve over rice, noodles, or with bread.
What to Serve With Seafood Chowder
Serve Seafood Chowder with crusty bread, cornbread, rice, salad, or a simple sandwich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Boiling too hard: A rough boil can make meat tough and vegetables mushy.
- Adding dairy too early: Creamy ingredients can split under high heat.
- Forgetting salt at the end: Soup often needs final seasoning after simmering.
- Thin flavor: A little acid, herbs, or extra simmering can deepen the bowl.
FAQ
Can I make Seafood Chowder ahead?
Yes. Soups and stews often taste better after resting.
Can I freeze it?
Broth-based soups usually freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Add salt carefully, then finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 193 calories
- Carbohydrates: 11g carbohydrate (4g sugars
- Cholesterol: 76mg cholesterol
- Fiber: 1g fiber)
- Protein: 17g protein.
- Sodium: 625mg sodium
- Fat: 9g fat (4g saturated fat)