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Hearty seafood soup

Featured in Cozy soups to warm your heart.

Seafood chowder is a satisfying dish that starts with crispy bacon and soft veggies. A roux brings creaminess, while fish stock forms a flavorful base. Potatoes simmer until tender, soaking up all the taste. The seafood—shrimp, cod, and clams—goes in gradually, keeping its texture while releasing its fresh, ocean taste. A final swirl of cream gives it richness, and fresh parsley brightens it up. This meal is hearty and nostalgic, perfect for cool nights when you need something warm and satisfying.
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Maria from tastyhush
Updated on Fri, 07 Mar 2025 17:36:30 GMT
Seafood Chowder Pin it
Seafood Chowder | Tastyhush.com

A rich and comforting seafood chowder where the ocean's briny flavors blend perfectly with smooth cream. This traditional coastal dish harmoniously combines three types of seafood in a flavorful bacon-infused broth, creating a meal that will delight even the most discerning food lovers.

This recipe was discovered during a trip to coastal Brittany and has since become my signature winter dish. The bacon-based roux technique adds an incomparable depth of flavor.

Essential Ingredients

  • Thick-cut bacon: Choose well-marbled for best flavor
  • Yellow onion: Fresh and mild
  • Celery: Crisp stalks without strings
  • Red potatoes: Waxy variety that holds shape while cooking
  • Cod fillets: Fresh, thick cuts
  • Shrimp: Medium-sized, peeled and deveined
  • Clams: Canned, well-drained
  • Heavy cream: At least 30% fat content
  • Fish stock: Homemade preferred or high-quality store-bought

Detailed Instructions

1. Base Preparation
- Cut bacon into uniform small pieces
- Cook over medium heat until crispy
- Reserve the rendered fat for the roux
- Set bacon bits aside on paper towels
2. Aromatic Foundation
- Finely chop onion and celery
- Sauté in reserved bacon fat
- Cook until translucent
- Add minced garlic and cook briefly
3. Making the Roux
- Sprinkle flour over vegetables
- Stir continuously for 2-3 minutes
- Mixture should be uniform and slightly golden
- Gradually whisk in fish stock
4. Potato Cooking
- Add diced potatoes
- Include thyme and bay leaves
- Simmer until tender
- Test with knife point
5. Adding Seafood
- Start with cod pieces
- Add shrimp after 5 minutes
- Finish with clams and cream
- Heat through without boiling

Fish stock is the foundation of this chowder. I often prepare it ahead using fish trimmings and aromatics, which creates an exceptional flavor base.

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Seafood Chowder easy recipe | Tastyhush.com

Storage Tips

Keeps for 3 days in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally.

Recipe Variations

- Luxury version with sea scallops
- Budget version with pollock
- Shellfish version with fresh mussels

Perfect Pairings

Homemade cheese crackers, crisp Caesar salad, or bacon-wrapped grilled asparagus.

This chowder is the ultimate winter comfort food. It evokes memories of sea breezes and fishing harbors. The preparation process is a culinary journey where each step builds layers of flavor. The key lies in balancing cream's richness with bacon's smokiness and seafood's freshness. While impressive enough for guests, it remains a cherished family meal.

Frequently Asked Questions

→ Can you freeze this chowder?
No, freezing is not the best option since it messes up the texture of both the seafood and the cream.
→ What other seafood can I use?
You can replace or add salmon, haddock, or mussels for a different twist.
→ How do I thicken the soup if it’s too thin?
Mix a small bit of flour and soft butter, then stir it in at the end of cooking.
→ Can this be made ahead of time?
You can cook up to the potato step and add the seafood just before serving.
→ What kind of bread pairs well with this?
A crusty country loaf or a fresh baguette works beautifully.

Creamy seafood soup

A smooth and comforting seafood soup made with a mix of seafood, potatoes, and crispy bacon. Perfect for a cozy mealtime.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: French

Yield: 3 Servings

Dietary: ~

Ingredients

→ Base

01 1 garlic clove, finely diced
02 2 thick slices of bacon, chopped into small pieces
03 1 and a half celery stalks, diced
04 1/2 small onion, minced
05 1/4 cup of plain all-purpose flour

→ Liquids and Starches

06 2 cups of fish broth
07 3/4 pound of red potatoes, cut into 1/2-inch cubes
08 4 ounces of heavy cream

→ Seafood

09 4 ounces of cod, cut into chunks
10 4 ounces of raw shrimp, peeled and deveined
11 5 ounces of whole clams (drained)

→ Seasonings

12 1 tablespoon of freshly chopped parsley
13 A pinch of salt and pepper to taste
14 1 dried bay leaf
15 1/8 teaspoon of dried thyme

Instructions

Step 01

In a large pot, cook the bacon on medium heat until crispy. Toss in the onion and celery, cooking them until softened (about 5-7 minutes). Stir in the garlic and let it sauté for 30 seconds more.

Step 02

Stir in the flour and cook it for 1 minute, just until it starts to turn a light golden color.

Step 03

Gradually add the fish broth while whisking to keep lumps away. Add the potatoes, thyme, and bay leaf. Bring this to a boil, then lower the heat and let it simmer gently for 15 minutes.

Step 04

Stir in the cod and let it simmer for about 5 minutes. Then add the shrimp and cook for another 3 minutes.

Step 05

Mix in the cream and clams carefully. Heat it through for a minute. Take it off the stove, stir in the parsley, and season with salt and pepper to your liking.

Notes

  1. Can be stored in the fridge for up to 2 days
  2. Don't boil too hard or the seafood will turn tough

Tools You'll Need

  • Large pot
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Seafood
  • Gluten
  • Dairy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 32 g