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Seafood Chowder

Seafood Chowder

A creamy New England–style chowder loaded with bacon, potatoes and a medley of seafood, simmered in a rich milk and cream broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Vegetables & Roux
  • 25 g unsalted butter
  • 3 rashers bacon chopped
  • 150 g brown onion diced
  • 60 g celery sliced
  • 100 g carrot diced
  • 2 garlic cloves crushed
  • 3 tablespoons plain flour
Liquids & Potatoes
  • 600 ml fish stock
  • 300 ml milk
  • 200 ml thickened cream
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 450 g potatoes peeled and diced
Seafood & Peas
  • 400 g mixed seafood thawed and patted dry
  • 150 g frozen peas
To Finish
  • 1 tbsp fresh parsley chopped
  • salt to taste
  • black pepper to taste

Method
 

Vegetables & Roux
  1. Melt 25 g unsalted butter in a heavy pot over medium-high heat. Add 3 rashers chopped bacon and cook for 3–4 minutes until crackling.
  2. Stir in 150 g diced onion, 60 g sliced celery and 100 g diced carrot. Sauté 4 minutes until vegetables begin to brown.
  3. Add 2 crushed garlic cloves and cook 30 seconds until fragrant.
  4. Sprinkle 3 tablespoons plain flour over the vegetables. Stir continuously for 1 minute to form a light roux.
Liquids & Potatoes
  1. Gradually whisk in 600 ml fish stock until smooth. Pour in 300 ml milk and 200 ml cream, then add 1 teaspoon dried thyme and 1 bay leaf.
  2. Add 450 g peeled and diced potatoes. Bring to a gentle simmer and cook for 15 minutes until potatoes are tender.
Seafood & Peas
  1. Stir in 400 g mixed seafood and 150 g frozen peas. Simmer for 2–3 minutes until seafood is opaque and peas are tender.
Finish
  1. Discard the bay leaf, season with salt and pepper to taste, and sprinkle with chopped parsley before serving.

Notes

Testing Notes (Prep): Uniform potato cuts ensure even cooking.
Testing Notes (Cooking): A slow simmer preserves creaminess and prevents curdling.
Testing Notes (Storage): Reheating slowly on low heat keeps texture intact.