1 can smoked oysters, drained and chopped (3 oz. or 85g)
salt and pepper to taste
fresh parsley garnish, finely chopped
Takes ,
serves 8.
Instructions
Melt butter in a Dutch oven set on medium-high heat. Add bacon and sauté until the fat renders and the bacon becomes slightly crispy - about 5 minutes. Season with pepper.
Stir in onion and celery and cook until soft and translucent. Stir in carrots and mushrooms, reduce the heat to medium, cover and cook for about 5 minutes to soften.
Add the potatoes, clam juice and fish stock. Cover and simmer for 10 minutes. Taste and adjust seasoning, adding salt if needed
Add the milk and cream. Stir, cover and allow the soup to come to temperature. Moments before it comes to a boil, reduce to simmer, and gently add all of the seafood. Cover and simmer undisturbed for 10 minutes.
Ladle into bowls and serve with a sprinkle of black pepper and chopped parsley.
Creamy Seafood Chowder
Ingredients
4 tablespoons butter
½ lb. thick-cut smoked bacon
sprinkle black pepper
½ a sweet white onion, finely diced
3 ribs celery, finely diced
2 carrots, peeled and finely diced
2 cups brown mushrooms, thinly sliced
2 Yukon Gold potatoes, peeled and diced
2 bottles clam juice (8 oz. or 236 ml)
2 cups fish stock
2 cups whole milk
2 cups 35% cream
8 oz. fresh cod (227 g), cubed
8 oz. fresh salmon (227 g), skinned and cubed
½ lb. shrimp, peeled and deveined
½ lb. bay scallops
8 oz. fresh tilapia (227 g), cubed
1 can baby clams (10 oz. or 284g)
1 can smoked oysters, drained and chopped (3 oz. or 85g)
salt and pepper to taste
fresh parsley garnish, finely chopped
Directions
Melt butter in a Dutch oven set on medium-high heat. Add bacon and sauté until the fat renders and the bacon becomes slightly crispy - about 5 minutes. Season with pepper.
Stir in onion and celery and cook until soft and translucent. Stir in carrots and mushrooms, reduce the heat to medium, cover and cook for about 5 minutes to soften.
Add the potatoes, clam juice and fish stock. Cover and simmer for 10 minutes. Taste and adjust seasoning, adding salt if needed
Add the milk and cream. Stir, cover and allow the soup to come to temperature. Moments before it comes to a boil, reduce to simmer, and gently add all of the seafood. Cover and simmer undisturbed for 10 minutes.
Ladle into bowls and serve with a sprinkle of black pepper and chopped parsley.
Creamy Seafood Chowder
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Assorted fresh fish, shrimp and scallops with veggies, mushrooms and thick-cut bacon in a rich creamy broth…
Our famous CREAMY SEAFOOD CHOWDER is like no other!
Everything about this recipe works, from flavours to ease of preparation to short cooking time. It’s super fresh thanks to the choice morsels of seafood and a slew of assorted veggies. We also skip the starchy roux and create its smooth, velvety texture with a perfect mix of milk and cream. Last thing, and perhaps most important… it’s absolutely delicious. Really, really delicious!
That said, you better PIN this recipe to one of your boards, and why not BOOKMARK the page just to be safe. Best to also SHARE the recipe with a friend in hopes they make it, preferably for you!
Grab a big bowl and spoon, because it’s time to make our CREAMY SEAFOOD CHOWDER!
INGREDIENTS
Nothing too complicated or unusual in the ingredient list, but a couple things to note, starting with the bacon. The inclusion of smoked bacon in the recipe gives the chowder a ton of flavour, so try to find a good one. We used thick-cut bacon from an organic farm.
Second point along the same line is about the vegetables – buy local and organic, if possible. As with so many of our recipes, we swear you will taste the difference. With the potatoes, trust us when we say that only Yukon Golds hold it together through the cooking process!
FLAVOUR BOOSTERS
We had two goals with this recipe – the fragrant aromas of a traditional Newfoundland seafood chowder, and the heady flavour notes of a New England seafood chowder. We think we’re on to something with the inclusion of a few flavour boosters, including clam juice, clams, seafood stock, and smoked oysters. Thankfully there should be quite a selection of these quality products in your supermarket.
THE SEAFOOD
We used an assortment of seafood for this recipe and encourage you to do the same. The flavour of this chowder comes from using a variety of different fish and seafood based on what is available and in season.
We like using two or three different fish based on texture, firmness, and colour. Look for a combination of salmon, tilapia, cod, haddock, Arctic char, and halibut. Another suggestion is to add three or more different types of seafood such as shrimp, scallops, mussels, clams, squid and even lobster if budget allows.
One final comment about the seafood goes to process. Be gentle with the seafood after you add it to the pot, stirring gently to ensure the glorious chunks of fish stay together as they cook.
CREAM, MILK, BUTTER
We had choices on how to make this chowder creamy and opted for tried and true instead of roux, feeling that a thickened, starchy chowder seemed less appetizing. Yes, some might argue that chowder made with milk and butter and cream is too rich, but not us. Try it and let us know the final verdict!
If there was ever a soup competition, we’re pretty confident this would become an award-winning seafood chowder recipe. One spoonful and you’ll know why. When you go to make and enjoy it, serve it up with a big hunk of crusty SOURDOUGH. Two other options, our EASY BUTTERMILK BISCUITS or how about ROASTED GARLIC CHEESE BREAD?
‘Nuff said! Make this CREAMY SEAFOOD CHOWDER and enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
4 tablespoons butter
½ lb. thick-cut smoked bacon
sprinkle black pepper
½ a sweet white onion, finely diced
3 ribs celery, finely diced
2 carrots, peeled and finely diced
2 cups brown mushrooms, thinly sliced
2 Yukon Gold potatoes, peeled and diced
2 bottles clam juice (8 oz. or 236 ml)
2 cups fish stock
2 cups whole milk
2 cups 35% cream
8 oz. fresh cod (227 g), cubed
8 oz. fresh salmon (227 g), skinned and cubed
½ lb. shrimp, peeled and deveined
½ lb. bay scallops
8 oz. fresh tilapia (227 g), cubed
1 can baby clams (10 oz. or 284g)
1 can smoked oysters, drained and chopped (3 oz. or 85g)
salt and pepper to taste
fresh parsley garnish, finely chopped
Directions
Melt butter in a Dutch oven set on medium-high heat. Add bacon and sauté until the fat renders and the bacon becomes slightly crispy - about 5 minutes. Season with pepper.
Stir in onion and celery and cook until soft and translucent. Stir in carrots and mushrooms, reduce the heat to medium, cover and cook for about 5 minutes to soften.
Add the potatoes, clam juice and fish stock. Cover and simmer for 10 minutes. Taste and adjust seasoning, adding salt if needed
Add the milk and cream. Stir, cover and allow the soup to come to temperature. Moments before it comes to a boil, reduce to simmer, and gently add all of the seafood. Cover and simmer undisturbed for 10 minutes.
Ladle into bowls and serve with a sprinkle of black pepper and chopped parsley.
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