Seafood Chowder
Creamy chowder made at home — Seafood Chowder, Clam Chowder, New England Clam Chowder, Salmon Chowder — for cold nights when you want one warm pot.
★ dinner
dinnerSeafood Chowder
Never fail, ready in under 30 minutes. Creamy, flavourful seafood chowder makes the belly happy.
Mea JohnstonIngredients
- 2-3 Slices of bacon - chopped
- 1 Onion - small dice
- 2 Small-med potatoes - small chop
- 1 1/2 C Chicken broth
- 2 Bay leaf
- 1/2 tsp Cayenne
- 1 tsp Pepper
- 1 pack - about a cup Seafood chowder mixture
- 3 tbsp Butter
- 3 tbsp Flour
- 1 cup Milk
- 1/4 cup Mozzarella - shredded
- 1/4 cup Cheddar - shredded
- 1/2 tsp Old bay seasoning
Instructions
- 1Brown bacon and onion together on med-low heat.
- 2Add seafood mixture and potato, mix together, cook about 1 minute.
- 3Add broth, bay leaves, cayenne, old bay and pepper. Cover and simmer until potatoes are tender
- 4In another saucepan: melt butter and add flour. Cook for 2 minutes while mixing
- 5Add milk slowly to your roux. When milk starts to bubble turn off heat and add your cheeses. Mix until smooth
- 6Once potatoes are tender add your cheese sauce. Mix together gently. Once combined cook another minute or 2.
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Open in Pepper →A Pot Of Chowder Feeds Everybody
Chowder is one of those suppers that stretches. Bacon, onion, potatoes, a little cream, and whatever fish or clams you can get — it comes together in one pot and everybody gets a full bowl.
Cooks on Pepper reach for this collection on cold, gray nights, after a weekend fish fry when there's seafood left over, or when they want something that tastes like it took all day but really didn't.
Every recipe here is a chowder somebody actually makes at home: the bacon-and-potato Seafood Chowder, Clam Chowder from canned clams, New England Clam Chowder with lemon zest, Nana's New England fish chowder with haddock, and a Salmon Chowder with celery and paprika.
Quick Tips
- 1
Render the bacon first
Cook the chopped bacon 6 to 8 minutes until the fat is out, then soften your onion right in that grease. That's where the flavor starts.
- 2
Add seafood last
Stir fish or clams in during the final 5 minutes off a hard boil. Any longer and it turns rubbery and stringy.
- 3
Keep it below a boil
Once the cream or milk goes in, hold it at a bare simmer. A rolling boil can curdle it and break the broth.
- 4
Cut potatoes small
Small dice, about half an inch, cooks tender in 12 to 15 minutes and helps thicken the pot as the edges break down.
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