Monday, December 17, 2012

Seafood Chowder

First off let me say that the image above is not something hubby made. It does look almost exactly what his seafood chowder looks like. It's indeed very yummy. He also tweaked on this recipe to suit himself.


1/2 pound bacon cut into 1/3-inch dice
4 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
3 cups Kitchen Basics Natural Seafood Cooking Stock
2 pounds Yukon Gold, Maine, PEI or other all-purpose potatoes, peeled and sliced 1/4 inch thick.
Kosher or sea salt and freshly ground black pepper
3 cups heavy whipping cream
3 pounds skinless cod or pollack fillets, pinbones removed
1 large bag of cooked shrimp 30-40 count tail off
6 (6.5 ounce) canned minced clams -drained


1. Heat a 4 to 6 quart heavy pot over low heat and add the diced bacon. Cook until bacon is crisp and golden brown. Use a slotted spoon to transfer the bacon to a small ovenproof dish, leaving the fat in the pot, and reserve for later. Hubby just leaves the bacon in the pot, so leave it in the pot.

2. Add the butter, onions, savory or thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned. Add 3 cups of fish stock, and simmer slowly, then add the potatoes. If the stock doesn't cover the potatoes, add just enough water to cover them.

3. Slowly simmer the potatoes, partially covered until done, stir often to prevent sticking. Season the mixture with salt and pepper to taste. Thicken the mixture with a rue of cornstarch to as thick as you prefer. When the mixture is thickened bring to a boil and then turn off. Add the clams, cod or pollack fillets, the shrimp and heavy whipping cream. Stir gently then cover and let sit (the fish will finish cooking during this time).

4. If you are not serving the chowder within an hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise let it sit for up to an hour at room temperature, allowing the flavors to meld.

5. When ready to serve, reheat the chowder over low heat; don't let it boil.

6. Ladle up the chowder in your favorite bowl, add some warm french bread and enjoy.

Makes about 14 cups; serves 8 as a main course.

Image Credit: Seafood Chowder @
Share This


  1. Oh, I wish I could eat it! It sounds yummy! Stupid shellfish allergies...

  2. Now that sounds and looks lovely :-)

    Have a souper day :-0

  3. I'm betting my husband would really like this one. I'm saving the recipe, thanks for sharing it

  4. My eyes rolled into the back of my head upon reading the 3 cups of hipping cream. Oy vey!

    I'm surprised there's not a dash of cayenne or tabasco in it.

    It sure looks yummy! I might have to play with that to skinny it up. Got some ideas...

  5. I really like seafood, especially the fish, because it has a good protein content.
    Hmm ... it looks very tasty. May I taste your Seafood Chowder? :D

  6. Can you make that without the seafood?

  7. Yummy! I love seafood chowder and this one sounds great.

  8. Good morning! Such a joy stopping by to visit and peruse some of your posts. This recipe looks so good! I am thinking it would be a very special addition to our Christmas dinner as I know our family would enjoy it. Thanks for sharing!

    Kindly, Lorraine

  9. Zane, you must be quite the cook. That does look good and the recipe sounds yummy. Good of you Zane to give up your recipe. Hope you both have a super day.

  10. you had me at 3 cups of heavy cream! DEE-lish!

    smiles, bee

  11. It has bacon in it, so it has to be good.

  12. This must be so delicious Sandee! I like the ingredients. Thanks for sharing.

  13. That's my kind of chowder, Sandee. Mrs. Jim and I both useds to make it but now neither does, ours now comes from a can. ;)

  14. ::thud::
    Gotta make this. Soon.

    Thanks! Big hugs, honey...

  15. This Chowder sounds yummy. Fluffy will want to make it as soooooon as possible. It looks sooo
    scrumpidelicious! We sure will try it soon. We are land locked for a little while and can do it!
    Thank you for sharing!


Thank you for stopping by my little corner of the blogosphere. All comments are very much appreciated.

♥♥♥Have a terrific day.♥♥♥