Seafood Chowder Recipe

I’ve carried this recipe around for quite a few years. It’s from Seventeen magazine circa early 80s. I remember showing the step-by-step photos to Mom and she said I could make it for supper. We were a family of 6, so I’m pretty sure Mom was thrilled to groom an apprentice in the kitchen.

It’s a good recipe. I made adjustments over the years, lightening it by cutting down on the cream and the bacon fat. I prefer half and half, or even milk if that’s what I have on hand.

Give this seafood chowder recipe a try when there are plenty of cheeks in the seats around your table. A warm loaf of bread with butter and a pan of brownies alongside makes the meal.

Seafood Chowder Recipe

1 tablespoon olive oil
4 slices bacon, 1/2-inch dice
2 medium onions, 1/2-inch dice
2 stalks celery, 1/2-inch dice
2 carrots, 1/2-inch dice
3 cloves garlic, minced
10 baby potatoes, quartered
Salt and cracked black pepper to season as you go
1-1/2 cups chicken or seafood broth if you have it
1 8-ounce bottle clam juice
1-1/2 cups chicken, seafood or vegetable broth, or water
1 bay leaf
2 cans clams (minced or chopped)
1 lb frozen flounder fillets, thawed
1/2 lb frozen bay scallops
2 cups half-n-half (or a combination of milk and cream)
Chopped parsley

1.Pour oil into a Dutch oven or your favorite soup pot and set over medium heat. Fry bacon until crisp. Use a slotted spoon to pull out bacon and set on paper towels to dry.
2. Pour off all but 2 tablespoons fat in the pot and return to the heat. Saute onion with a pinch of salt and a few turns of the pepper mill. When onions are golden brown and glossy, add carrot, celery and garlic. Continue to sauté for 3 to 4 minutes more.
3. Pour in clam juice, broth or water, bay leaf and potatoes. Bring to a gentle boil. Reduce heat, cover and simmer for 15 minutes. The chowder can keep at this point until you’re 15 minutes from serving. Just keep it gently warming on the stove.
4. When you’re ready to eat, heat chowder. Remove and discard bay leaf. Break thawed fish fillets and scallops into soup. Cover and simmer for 6 to 8 minutes.Add cream and clams. Taste for seasoning. Cook for five minutes.
5. Serve individual portions with parsley and reserved bacon garnish.

Try More Recipes from A Cook and Her Books

Looking for a bowl of comfort? Try my tomato gravy and biscuits recipe for a tasty buttermilk biscuit and creamy tomato gravy recipe.

My hearty white chicken chili recipe makes a tasty family-pleasing meal from a few cans in your pantry.

Everything is better with a pan of brownies. And you can’t miss with my favorite fudgy brownies recipe.

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