Seafood Corn Chowder
Dive into the comforting, coastal flavors of our Seafood Corn Chowder, a hearty and satisfying dish that celebrates the best of land and sea. This creamy chowder combines succulent shrimp, tender scallops, and flaky cod with sweet corn kernels and russet potatoes, creating a rich medley of textures and flavors in every spoonful. Smoked bacon adds a savory touch, while paprika and fresh parsley lend bursts of color and depth. Perfect for chilly evenings, this one-pot wonder is quick to prepare, ready in under an hour, and brimming with wholesome ingredients like heavy cream, garlic, and onion. Serve piping hot with crusty bread or crackers for an indulgent seafood experience that will delight your taste buds. Whether you're craving coastal cuisine or a classic comfort food, this chowder is a must-try recipe that'll keep you coming back for more!
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Recipe Information
Ingredients
- 4 strips bacon
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 2 stalks (diced) celery
- 3 cloves (minced) garlic
- 3 tablespoons all-purpose flour
- 4 cups chicken or seafood stock
- 2 medium (peeled and diced) russet potatoes
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 pound shrimp (peeled and deveined)
- 0.5 pound bay scallops or small scallops
- 0.5 pound cod or white fish fillet
- 0.5 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.25 teaspoon paprika
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside. Leave about 1 tablespoon of bacon fat in the pot.
Add the butter to the pot and melt it over medium heat. Stir in the diced onion, celery, and garlic, cooking for about 5 minutes until the vegetables are softened but not browned.
Sprinkle the flour over the vegetables and stir well to coat them evenly. Cook the flour for 1-2 minutes to remove its raw flavor.
Gradually pour in the chicken or seafood stock, stirring constantly to combine and prevent lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes and cook for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
Stir in the corn kernels and heavy cream, and bring the chowder back to a simmer.
Add the shrimp, scallops, and cod to the pot. Cook for 5-7 minutes, or until the seafood is opaque and fully cooked.
Season the chowder with salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Serve the chowder hot, garnished with the crumbled bacon and chopped parsley. Enjoy with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 68.3 g | 342% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 7215 mg | 314% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 34.3 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 406 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 6456 mg | 137% | |
*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.
