New England Seafood Chowder
Ingredients
- 2 slices bacon
- 1 yellow onion
diced
- 1 stalk celery
diced
- 3 medium white potatoes
diced and peeled
- 1/4 cup all purpose plain flour
- 4 cups milk
- 1 cup firm white fish
- 1/2 pound shellfish
shrimp, prawns, mussels, or clams
- 1/2 cup corn
- 1 Tablespoon fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- 1
Saute bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 tablespoon bacon grease from the pot. If there is not 1 tablespoon, then don't drain the bacon fat. Add diced onions and celery to the bacon grease in the pot. Saute over medium heat until soft, 3-4 minutes.Add potatoes. Saute 1-2 minutes. Reduce the heat to low.
- 2
Add the flour and stir, cooking until the flour is completely moistened. Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often.
- 3
Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 to 15 minutes. (Reduce the heat if the milk starts to foam.) The soup should start to thicken to a nice consistency. Add the fish, shellfish, corn and bacon.
- 4
Continue to heat, just below boiling for an additional 5 to 10 minutes, until the fish is cooked through. Add salt and pepper. Adjust seasoning if necessary.
- 5
Serve with the fresh parsley, crackers or good quality bread.
New England Seafood Chowder
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Ratings & Reviews
Based on 49 ratings
Rating Breakdown
About this Recipe
Craving the comforting embrace of a classic New England Seafood Chowder without leaving your kitchen? This recipe brings the authentic, rich flavors of the East Coast right to your table, proving that restaurant-quality chowder is completely achievable at home.
What makes this recipe truly special is its foundation of savory bacon, rendered to perfection, which infuses the entire dish with an incredible depth of flavor. The combination of tender white fish, succulent shellfish, and hearty potatoes in a creamy, velvety broth creates a textural symphony that’s both satisfying and utterly delicious. The flour in the recipe helps create a perfectly thick and luscious base, ensuring every spoonful is rich and comforting.
Prepare for a hearty, warming bowl that captures the essence of coastal New England. You'll experience a luxurious, creamy broth studded with flaky pieces of tender white fish, plump, sweet shellfish, and soft, comforting diced potatoes. The subtle sweetness from the corn and the fresh brightness of parsley cut through the richness, creating a beautifully balanced flavor profile. This chowder is surprisingly quick to prepare, making it a perfect choice for a weeknight meal that feels anything but ordinary.
Customization is easy with this versatile chowder. Feel free to vary your shellfish choice, using shrimp, prawns, mussels, or clams based on what’s fresh and available. For the firm white fish, cod or haddock are excellent choices that will hold their shape beautifully. If you prefer a lighter chowder, you can reduce the amount of bacon or omit it entirely, though it does add a fantastic layer of flavor. For a touch of color and extra freshness, don't skimp on the fresh parsley garnish.
This robust chowder is ideal for cozy evenings, family gatherings, or whenever you need a bowl of pure comfort. Serve it alongside some crusty bread for dipping or with a handful of oyster crackers to complete the classic New England experience.