Description
This easy seafood chowder is a creamy, comforting soup loaded with shrimp, crab, and white fish, simmered with tender potatoes and flavorful vegetables. Perfect for a hearty meal in just 30 minutes, this chowder combines the richness of bacon and dairy with classic seafood flavors accented by Old Bay seasoning. Serve hot garnished with crispy bacon and fresh parsley.
Ingredients
Scale
Base and Vegetables
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
Liquids and Seasoning
- 4 cups seafood stock (or chicken broth)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper, to taste
Seafood
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked crab meat (or a mix of crab and scallops)
- 1 cup white fish, such as cod or haddock, cut into chunks
Garnish
- Fresh parsley, chopped
Instructions
- Cook the bacon: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon grease in the pot.
- Sauté the vegetables: To the pot with bacon grease, add the diced onion, celery, and minced garlic. Sauté for 4-5 minutes until the onion becomes soft and translucent.
- Simmer the potatoes: Add the diced potatoes to the pot and pour in the seafood stock. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the potatoes are fork-tender.
- Make it creamy: Stir in the heavy cream, whole milk, Old Bay seasoning, and season with salt and pepper. Let the chowder simmer on low heat for about 5 minutes to allow flavors to combine.
- Add the seafood: Gently stir in the cooked shrimp, crab meat, and chunks of white fish. Simmer for an additional 3-5 minutes until the seafood is heated through and fully cooked.
- Finish and serve: Taste the chowder and adjust seasoning with salt and pepper if needed. Ladle into bowls and garnish with the crispy bacon and fresh parsley.
- Serve hot: Enjoy the chowder immediately with warm crusty bread or crackers for a comforting meal.
Notes
- Use seafood stock for the richest flavor, but chicken broth is a suitable substitute.
- Old Bay seasoning is optional but adds classic seafood seasoning notes.
- Make sure to avoid overcooking seafood to keep it tender.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- For a thicker chowder, mash some of the cooked potatoes before adding seafood.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
