This recipe is for a truly Thick and Creamy Seafood Chowder that is rich, luxurious, and packed with flavor. It’s a restaurant-quality dish that’s perfect for a special occasion or a comforting weekend meal.
The key to its incredible flavor is building a base with bacon, sautéed vegetables, and a touch of white wine.
The Ultimate Thick & Creamy Seafood Chowder
This recipe yields about 6 generous servings.
Ingredients
For the Base:
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4 slices thick-cut bacon, chopped
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1 medium onion, finely diced
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2 celery stalks, finely diced
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2 medium carrots, finely diced
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3 cloves garlic, minced
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1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio) – optional but recommended
For the Chowder:
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1/3 cup (45g) all-purpose flour
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4 cups (1 liter) fish stock or clam juice (low sodium if possible)
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2 large Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
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2 bay leaves
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1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
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1/4 tsp smoked paprika (adds a wonderful depth)
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Salt and freshly ground black pepper to taste
For the Cream & Seafood Finish:
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1.5 cups (360ml) heavy cream (or half-and-half for a slightly lighter version)
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1 lb (450g) mixed fresh seafood (see note below), cut into bite-sized pieces
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Classic Mix: 8oz raw scallops, 8oz raw firm white fish (like cod or halibut)
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*Deluxe Mix: Add 8oz peeled raw shrimp and/or 1 cup of chopped clams (canned or fresh)*
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2 tbsp chopped fresh parsley
Instructions
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Render the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, leaving the drippings in the pot. Set the bacon aside for garnish.
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Sauté the Aromatics: Add the onion, celery, and carrots to the bacon fat. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
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Deglaze (Optional but Recommended): Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until the alcohol smell cooks off.
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Create the Roux: Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes. This cooks the raw flour taste out and forms the base for your thick chowder.
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Build the Broth: Gradually whisk in the fish stock, ensuring no lumps of flour remain. Add the diced potatoes, bay leaves, thyme, smoked paprika, and a good pinch of salt and pepper.
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Simmer: Bring the chowder to a boil, then reduce the heat to low, cover, and let it simmer gently for 15-20 minutes, or until the potatoes are fork-tender.
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Cream it Up: Stir in the heavy cream. Bring the chowder back to a very gentle simmer (do not boil vigorously once the cream is added).
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Cook the Seafood: Add your mixed seafood to the pot. Gently stir and simmer for 3-5 minutes, just until the seafood is cooked through (the fish will flake, shrimp will be pink, and scallops will be opaque). Do not overcook the seafood, or it will become tough.
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Final Touches: Remove the pot from the heat. Fish out and discard the bay leaves. Stir in most of the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
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Serve: Ladle the chowder into bowls. Garnish with the reserved crispy bacon and the remaining fresh parsley. Serve immediately with crusty bread or oyster crackers.
Recipe Notes & Pro Tips for Success
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Seafood Selection: For the best flavor, use a mix of textures. Raw seafood is best as it will cook gently in the soup, absorbing the flavors. If using pre-cooked seafood (like cooked shrimp or crab meat), add it in the last minute just to heat through.
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Don’t Boil After Adding Cream: A rolling boil can cause the cream to sometimes separate or become grainy. Keep it at a gentle simmer.
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Thickness: This recipe is designed to be very thick. If you find it too thick for your liking, simply thin it out with a little extra fish stock or cream.
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Make it Ahead: You can make the base (through step 6) up to a day ahead. Let it cool, then refrigerate. When ready to serve, reheat the base, add the cream and seafood, and finish cooking.
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For a Richer Flavor: For an extra layer of flavor, you can add a tablespoon of tomato paste with the vegetables in step 2, or a dash of hot sauce at the end.
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Clam Juice: If using bottled clam juice, taste before adding salt, as it can be quite salty on its own.
Enjoy your delicious, homemade Thick and Creamy Seafood Chowder! It’s a bowl of pure comfort.