New England Seafood Chowder
Cozy up with a bowl of traditional New England Seafood Chowder, a creamy, hearty dish brimming with the ocean's finest flavors. This classic recipe features tender chunks of cod or haddock, buttery sea scallops, and succulent shrimp, nestled in a velvety base infused with fish stock, fragrant thyme, and a hint of garlic. Yukon Gold potatoes add a comforting, velvety texture, while a splash of heavy cream ties everything together in indulgent harmony. Perfectly seasoned and optionally topped with crispy bacon and parsley, this chowder is a rich, satisfying meal that's as welcoming on a chilly evening as it is at a festive seaside gathering. Serve it with oyster crackers for the ultimate New England experience! Ready in just an hour, this timeless seafood recipe is sure to impress with every creamy, flavor-packed bite.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Fish stock or clam juice
- 3 medium Yukon Gold potatoes, peeled and diced
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme leaves
- 1 cup Heavy cream
- 1 pound Cod or haddock fillet, cut into chunks
- 0.5 pound Sea scallops
- 0.5 pound Uncooked shrimp, peeled and deveined
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.25 cup Cooked bacon, crumbled (optional)
- 1 cup Oyster crackers (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery, and cook until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Sprinkle the flour evenly over the vegetables and stir constantly for 2 minutes to cook out the raw taste of the flour.
Gradually whisk in the fish stock or clam juice, ensuring there are no lumps.
Add the diced potatoes, bay leaf, and thyme to the pot. Bring the mixture to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Stir in the heavy cream and bring the mixture back to a gentle simmer.
Add the chunks of cod or haddock, scallops, and shrimp to the pot. Cook for 5-7 minutes, or until the seafood is opaque and cooked through.
Season the chowder with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with fresh parsley. If desired, sprinkle with crumbled bacon and serve with oyster crackers on the side.
Nutrition Facts
Calories |
4029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 9703 mg | 422% | |
| Total Carbohydrate | 299.4 g | 109% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.7 g | ||
| Protein | 263.4 g | 527% | |
| Vitamin D | 22.9 mcg | 115% | |
| Calcium | 458 mg | 35% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5579 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
