New England Seafood Chowder

★ 4.3 · Advanced

A creamy, hearty chowder loaded with tender chunks of cod, shrimp, potatoes, and bacon. This slow-simmered soup is the ultimate cold-weather comfort food.

20 minPrep Time

40 minCook Time

60 minTotal Time

6 servingsYield

Why You'll Love This

Thick, creamy, and packed with two kinds of seafood
Crispy bacon and tender potatoes in every bite
A comforting one-pot meal for cold nights

Ingredients

4 slicesbacon, chopped
1medium yellow onion, diced
2 stalkscelery, diced
2medium carrots, diced
3 clovesgarlic, minced
1/3 cupall-purpose flour
4 cupsseafood or chicken stock
1.5 lbrusset potatoes, peeled and diced into 1/2-inch cubes
1 tspdried thyme
2bay leaves
1 lbcod fillet, cut into 1-inch chunks
1/2 lbmedium shrimp, peeled and deveined
1.5 cupsheavy cream
1 cupwhole milk
1.5 tspkosher salt, plus more to taste
1/2 tspblack pepper
2 tbspchopped fresh chives, for garnish

Nutrition (estimated per serving)

480Calories

28gProtein

29gFat

28gCarbs

2gFiber

890mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat for 5 to 6 minutes, stirring occasionally, until crisp; transfer the bacon to a paper towel-lined plate with a slotted spoon, leaving the fat in the pot.
Add the onion, celery, and carrots to the bacon fat and cook over medium heat for 5 to 6 minutes, stirring occasionally, until softened.
Add the garlic and cook for 30 seconds, stirring, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste; the mixture will look thick and pasty.
Slowly pour in the stock, whisking constantly to prevent lumps from forming.
Add the diced potatoes, thyme, and bay leaves; bring to a simmer over medium-high heat.
Reduce the heat to medium-low, cover partially, and simmer for 15 to 18 minutes, stirring occasionally, until the potatoes are fork-tender.
Stir in the heavy cream and whole milk, and return the chowder to a gentle simmer over medium-low heat; do not let it boil hard, or the cream may separate.
Add the cod chunks and simmer gently for 4 to 5 minutes, until the fish is nearly opaque and starts to flake.
Add the shrimp and continue to simmer for 2 to 3 minutes more, until the shrimp turn pink and curl and the cod reaches an internal temperature of 145F.
Remove and discard the bay leaves. Season with the salt and black pepper, tasting and adjusting as needed.
Ladle the chowder into bowls and top with the reserved crispy bacon and chopped chives.
Serve hot with oyster crackers or crusty bread.

Tips

Add the fish and shrimp at the very end and keep the heat gentle; boiling seafood in chowder toughens it and can break it into shreds.
Whisk the stock in gradually while stirring constantly after adding the flour; adding it all at once causes lumps that are hard to smooth out later.