Fresh seafood is integral to American cuisine, especially in coastal regions where it's most likely this recipe for seafood chowder originated. Fishermen have long-held traditions of making hearty stews from the fresh seafood at hand, and many would argue that there is no authentic recipe for this soup. Regardless, this soup is invariably stuffed with flavorful whitefish and seafood, cooked together in a creamy, fragrant, and thick broth. In the Pacific Northwest, a variety of seafood available is expansive and salmon, scallops, shrimp, prawns, whitefish and other fish are commonly used.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 slices bacon, diced
- 1 small onion, diced
- 1 leek, white part only, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 2 Tbsp all-purpose flour
- 4 cups fish stock
- 1 potato, peeled and diced
- Salt, to taste
- Ground black pepper, to taste
- 1 lb boneless, skinless whitefish, preferably haddock, cut into bite-size pieces
- 1 lb assorted shrimp, crabs, scallops, and/or lobster
- ½ cup whipping cream
Directions
- Sauté the bacon in a large Dutch oven set over medium heat until crispy, and then transfer it to paper towel to drain.
- Set the bacon aside and discard all but 1 tablespoon of the bacon grease.
- Add the diced vegetables and thyme to the pot. Cook for about 5 minutes.
- Sprinkle the flour over the vegetables and stir to combine.
- Whisk in the fish stock slowly so that no clumps form, and bring the liquid to a boil.
- Add the potatoes to the pot, cover, and simmer for 10–15 minutes, or until the potatoes are tender.
- Season with salt and pepper to taste.
- Add the fish to the soup and cook for about 5 minutes. Add the assorted seafood and cook for another 3–4 minutes.
- Pour the whipping cream into the soup and add the bacon. Stir to combine and serve immediately.
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