Description
Creamy Seafood and Corn Chowder is a delicious and indulgent soup that features a rich, velvety broth with tender pieces of seafood, such as shrimp, scallops, tender clams and fish.
Ingredients
Scale
- 4 slices thick-cut bacon, diced
- 1/4 white onion, minced
- 1 celery stalk, minced
- 3 to 4 Yukon gold potatoes (unpeeled), tiny dice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 heaping tablespoons all-purpose flour
- 8 ounces clam juice
- 3 cups heavy whipping cream
- 2 bay leaves
- 3 to 4 sprigs fresh thyme
- 1 dozen clams, soaked and rinsed
- 4 large scallops, cut into 4 pieces each
- 1/4 pound cod, cut into pieces the size of the cut scallops
- 8 peeled and deveined shrimp, each cut into 2 to 3 pieces (depending on the size)
- 1 cup frozen or fresh corn
- 2 tablespoons fresh parsley
Instructions
- In a large soup pot, crisp up the diced bacon.
- Remove about half of the bacon and reserve for garnish.
- Spoon out all but about 2 tablespoons of the bacon fat.
- To the bacon in the pot, add the minced celery, onions and diced potatoes.
- Season with salt and pepper.
- Coat the vegetables in the bacon fat. Sauté for a few minutes.
- Sprinkle the bacon and vegetables with the flour.
- Stir and allow the raw flour taste to cook off for a few minutes.
- Pour in the clam juice. Scrape up any bits on the bottom of the pot.
- Add in the heavy whipping cream, bay leaves and fresh thyme.
- Bring to a heavy simmer and simmer for about 8 to 10 minutes.
- While the soup is simmering, soak the clams and prepare the remaining fish and seafood.
- Add the soaked and rinsed clams to the pot. Place lid and allow to steam open.
- As the clams steam open, remove and reserve in a bowl.
- Chop up about half of the clams and leave the others in the shell for presentation.
- Remove the bay leaves and woody stems of the fresh thyme. Discard.
- Turn down the heat. Add in the scallops and fish.
- Allow to cook until the fish is no longer translucent. This should only take a few minutes.
- Add in the shrimp, corn and fresh parsley.
- Cook for a minute before adding back all of the minced and shelled clams.
- Taste for salt.
- Heat through for another minute.
- Ladle into bowls. Garnish with crisp bacon pieces, fresh parsley and black pepper.
- ENJOY!
Notes
- do NOT overcook the seafood and fish (follow the steps and timing above)
- this recipe will yield 6 generous bowls
- see post for additional tips on how to clean and cut the fish and seafood
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Bisque
- Method: Moderate
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving