Seafood Chowder
Ingredients
- 1/4 cup butter
- 1 cup celery
finely diced
- 1 cup onions
finely diced
- 1 cup leeks
finely diced
- 1 tablespoon garlic
minced
- 3 cups chicken broth
- ¾ cup clam juice
- 4 red potatoes)
diced (Yukon potatoes work great too
- 1 cup carrots
finely diced
- ¾ tablespoon ground black pepper
- 1½ tablespoons Kosher salt
- ¾ tablespoon thyme
- 6 bay leaves
- 2 teaspoons Tabasco sauce
- to tasteOld Bay seasoning
- 1 pound shrimp
uncooked, peeled, de-veined
- 2 pounds cod
or halibut or haddock, cut into 1/2-inch cubed
- 2 quarts half & half
- 1/2 cup flour
- 1 cup milk
- to tastesalt & pepper
Directions
- 1
In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic over medium heat.
- 2
When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
- 3
Bring to a boil and reduce to medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
- 4
Season shrimp and cod with Old Bay seasoning.
- 5
Add shrimp and cod to the stock pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
- 6
Add half and half. Combine flour and milk until flour is dissolved.
- 7
Slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste.
- 8
Remove bay leaves and serve with crusty bread or oyster crackers.
Seafood Chowder
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Ratings & Reviews
Based on 81 ratings
Rating Breakdown
About this Recipe
Craving a comforting bowl that warms you from the inside out? This Seafood Chowder delivers on all fronts, bringing savory flavors and a rich, creamy texture right to your table for a truly satisfying meal.
Why This Recipe Works
What makes this seafood chowder stand out is its deep, layered flavor profile. The foundation starts with a trio of aromatic vegetables—celery, onions, and leeks—sautéed in butter with garlic to build a savory base. This is then fortified with both chicken broth and clam juice, ensuring every spoonful is infused with hearty, oceanic goodness that's anything but bland.
What truly elevates this dish is the careful blend of seasonings, including aromatic thyme, classic bay leaves, a kick of Tabasco, and the iconic taste of Old Bay. These elements combine with tender red potatoes, succulent shrimp, and flaky white fish like cod, halibut, or haddock, all suspended in a luscious half & half and milk broth, creating a chowder that’s truly the best.
What to Expect
Prepare for a hearty and satisfying experience. Each spoonful of this chowder offers a harmonious blend of creamy richness and savory depth. You'll find delicate pieces of tender fish and perfectly cooked shrimp alongside soft, yielding potatoes and finely diced carrots, all in a velvety smooth broth. The hint of Tabasco and Old Bay provides a subtle warmth and complex seasoning without overpowering the natural sweetness of the seafood. It’s a comforting, filling dish that feels gourmet yet approachable for any home cook.
Customization & Variations
Feel free to adapt this chowder to your pantry or preferences. If cod isn't available, halibut or haddock are excellent substitutes that will perform beautifully. For potatoes, Yukon potatoes are a fantastic alternative to red potatoes, offering a similar creamy texture. Adjust the Tabasco sauce and Old Bay seasoning to your liking; omit the Tabasco for a milder chowder, or add more Old Bay for an extra punch of flavor.
Serving & Context
This Seafood Chowder is perfect for a cozy dinner on a chilly evening or as an impressive centerpiece for a casual gathering. Serve it piping hot with a sprinkle of fresh parsley or a side of crusty bread for soaking up every last drop of the rich, savory broth. It's a complete meal in itself, promising warmth and satisfaction.