Creamy seafood comfort with fresh fish, potatoes, and corn, finished with golden bacon bits for the perfect coastal meal.
# Components:
→ Meats & Seafood
01 - 6 oz thick-cut bacon, diced
02 - 1 lb firm white fish fillets (cod, haddock), cut into 1-inch pieces
03 - 8 oz raw shrimp, peeled and deveined, cut into bite-size pieces
04 - 8 oz sea scallops, quartered (optional)
→ Vegetables
05 - 1 large yellow onion, diced
06 - 2 celery stalks, diced
07 - 2 medium carrots, diced
08 - 2 medium Yukon Gold potatoes, peeled and diced
09 - 1 cup fresh or frozen corn kernels
10 - 2 garlic cloves, minced
11 - 2 tbsp fresh parsley, chopped
→ Liquids
12 - 4 cups seafood or fish stock
13 - 1 cup whole milk
14 - 1 cup heavy cream
15 - 1/2 cup dry white wine
→ Spices & Seasonings
16 - 2 tbsp unsalted butter
17 - 1 bay leaf
18 - 1/2 tsp dried thyme
19 - 1/2 tsp smoked paprika
20 - 1/2 tsp black pepper
21 - 1 tsp kosher salt, or to taste
# Directions:
01 - In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Discard all but 2 tablespoons of bacon fat from the pot.
02 - Add butter to the pot. Sauté the onion, celery, and carrots over medium heat until softened (about 5 minutes). Add garlic and cook for 1 minute more.
03 - Pour in the white wine, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly.
04 - Add the potatoes, corn, bay leaf, thyme, smoked paprika, and seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until potatoes are just tender.
05 - Stir in the milk and heavy cream. Add the fish, shrimp, and scallops (if using). Simmer gently (do not boil) for 8–10 minutes, or until seafood is just cooked through.
06 - Season with salt and pepper. Remove bay leaf. Ladle chowder into bowls and top each with crispy bacon bits and fresh parsley.
