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Comforting seafood soup

Featured in Ocean fresh catch of the day.

This seafood chowder is all about comfort. It starts with crispy bacon and sautéed vegetables. A roux thickens the broth, while the fish stock adds bold flavor. Potatoes slowly cook until soft, soaking up the broth's richness. As seafood like cod, shrimp, and clams are added in stages, each keeps its texture and brings out its signature taste. Cream makes it extra smooth, while fresh parsley brightens up every bite. It's a hearty dish rooted in marine traditions, ideal for cozy evenings.
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alicia in the kitchen
Updated on Fri, 07 Mar 2025 17:39:09 GMT
Seafood Chowder Pin it
Seafood Chowder | Tasteofsavor.com

This hearty seafood chowder combines the fresh flavors of the ocean with rich, creamy comfort. A traditional coastal recipe featuring three types of seafood in a savory bacon-infused broth, this warming dish delivers restaurant-quality results right in your home kitchen.

This cherished recipe comes from the coastal kitchens of Brittany. The bacon-based roux technique creates an exceptionally rich flavor base that makes this chowder truly special.

Key Ingredients

  • Thick-cut bacon: Choose well-marbled for best flavor
  • Yellow onion: Fresh and sweet
  • Celery: Crisp stalks, strings removed
  • Red potatoes: Waxy variety that holds shape while cooking
  • Cod fillets: Fresh, thick pieces
  • Shrimp: Medium-sized, peeled and deveined
  • Clams: Canned, well-drained
  • Heavy cream: At least 30% fat content
  • Fish stock: Homemade preferred or quality store-bought

Preparation Method

1. Base Preparation
- Cut bacon into even-sized lardons
- Cook over medium heat until crispy
- Reserve rendered fat for roux
- Set bacon aside on paper towels
2. Aromatics
- Finely dice onion and celery
- Sauté in bacon fat
- Cook until translucent
- Add minced garlic and cook briefly
3. Making the Roux
- Sprinkle flour over vegetables
- Stir constantly for 2-3 minutes
- Achieve golden color
- Gradually whisk in fish stock
4. Potato Cooking
- Add diced potatoes
- Include thyme and bay leaves
- Simmer until tender
- Test with knife point
5. Seafood Addition
- Start with cod pieces
- Add shrimp after 5 minutes
- Finish with clams and cream
- Heat through without boiling

The fish stock forms the foundation of this chowder. Preparing it ahead with fresh fish trimmings and aromatics creates an unmatched depth of flavor.

Seafood Chowder easy recipe Pin it
Seafood Chowder easy recipe | Tasteofsavor.com

Storage Instructions

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 using pollock
- Shellfish version with fresh mussels

Serving Suggestions

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

This comforting chowder captures the essence of coastal cooking. Each carefully layered component contributes to its rich character - from the smoky bacon foundation to the delicate seafood finish. The result is a perfectly balanced dish that brings warmth to winter evenings while evoking memories of seaside dining. Whether served for family meals or special occasions, this chowder consistently delivers impressive results.

Frequently Asked Questions

→ Can you freeze this chowder?
It's not a great idea since freezing changes the texture of the seafood and cream.
→ What other seafood options work?
Salmon, haddock, or mussels can make tasty substitutes.
→ How do I thicken the soup if it's too runny?
Mix a little flour with soft butter and stir it into the soup near the end of cooking.
→ Can I make it ahead of time?
You can prepare up to the potato step, then add seafood right before serving.
→ What kind of bread pairs well?
Go with a crusty country loaf or a fresh baguette.

Creamy seafood dish

A rich, creamy soup packed with a mix of seafood, potatoes, and bacon – perfect for a comforting meal.

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

Category: Seafood

Difficulty: Intermediate

Cuisine: French

Yield: 3 Servings

Dietary: ~

Ingredients

→ Base Ingredients

01 2 thick strips of bacon, diced
02 1/2 small onion, finely chopped
03 One garlic clove, minced
04 1.5 celery stalks, chopped
05 A quarter cup of all-purpose flour

→ Liquids and Starches

06 3/4 pound red potatoes, diced into 1/2-inch pieces
07 Two cups of fish stock
08 4 ounces of heavy cream

→ Seafood

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

→ Seasonings and Spices

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

Instructions

Step 01

Heat up a large pot and cook the diced bacon on medium until it crisps. Toss in the onion and celery, stir them around, and let them soften up (about 5-7 minutes). Mix in the garlic and cook for another 30 seconds.

Step 02

Stir the flour into the pot and cook it for a minute, letting it brown just a little.

Step 03

Slowly pour in the fish stock while whisking to avoid lumps. Add the red potatoes, thyme, and bay leaf. Get it to boil, then lower the heat to keep it at a gentle simmer for 15 minutes.

Step 04

Put in the cod and let it cook for 5 minutes. Add the shrimp, stir, and cook for another 3 minutes.

Step 05

Pour in the heavy cream and add the clams. Heat everything for another minute. Take it off the heat, sprinkle in parsley, and season with a little salt and pepper.

Notes

  1. You can store leftovers in the fridge for up to 2 days.
  2. Don’t let it boil too much, or the seafood might turn chewy.

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