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A bowl of Creamy Seafood and Corn Chowder with Cheddar Bay Biscuits in the background.

Creamy Seafood and Corn Chowder

Description

Creamy Seafood and Corn Chowder is a delicious and indulgent soup that features a rich, velvety broth filled with tender pieces of seafood, such as shrimp, scallops, tender clams and fish. This comforting dish is a favorite among seafood lovers, and its smooth texture and delicate flavor make it a perfect choice for a hearty meal on a chilly day. With its combination of fresh seafood, sweet corn, creamy broth, and aromatic herbs and spices, Creamy Seafood Chowder is sure to satisfy even the most discerning palates. Whether enjoyed as a main course or a starter, this dish is a must-try for anyone who loves the taste of the ocean.

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)
  • 2 tablespoons fresh parsley

Instructions

  1. In a large soup pot, crisp up the diced bacon. 
  2. Remove about half of the bacon and reserve for garnish.
  3. Spoon out all but about 2 tablespoons of the bacon fat.
  4. To the bacon in the pot, add the minced celery, onions and diced potatoes.
  5. Season with salt and pepper.
  6. Coat the vegetables in the bacon fat. Sauté for a few minutes.
  7. Sprinkle the bacon and vegetables with the flour. 
  8. Stir and allow the raw flour taste to cook off for a few minutes.
  9. Pour in the clam juice. Scrape up any bits on the bottom of the pot.
  10. Add in the heavy whipping cream, bay leaves and fresh thyme. 
  11. Bring to a heavy simmer and simmer for about 8 to 10 minutes.
  12. While the soup is simmering, soak the clams and prepare the remaining fish and seafood.
  13. Add the soaked and rinsed clams to the pot. Place lid and allow to steam open.
  14. As the clams steam open, remove and reserve in a bowl. 
  15. Chop up about half of the clams and leave the others in the shell for presentation.
  16. Remove the bay leaves and woody stems of the fresh thyme. Discard.
  17. Turn down the heat. Add in the scallops and fish.
  18. Allow to cook until the fish is no longer translucent. This should only take a few minutes.
  19. Add in the shrimp, corn and fresh parsley.
  20. Cook for a minute before adding back all of the minced and shelled clams.
  21. Taste for salt.
  22. Heat through for another minute.
  23. Ladle into bowls. Garnish with crisp bacon pieces, fresh parsley and black pepper.
  24. 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

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Find it online: https://www.charlottefashionplate.com/recipes/seafood-and-corn-chowder/