Creamy Seafood Chowder
Recipe type: Soup
Total time: 
Serves: 4
A hearty seafood chowder you can personalize with your favourite seafood, or whatever's available to you. Served with a side of fresh crusty bread, this is the best kind of dining!
  • 6 slices bacon, chopped
  • 1 small onion, cut in ½” dice
  • 1 leek, white part only, cut in ½” dice
  • 1 large carrot, cut in ½” dice
  • 2 stalks celery, cut in ½” dice
  • 1 tsp dried thyme leaves
  • 3 Tbsp all purpose flour
  • 1 large potato, peeled and cut in ½” dice
  • 4 cups fish stock (or chicken stock if necessary)
  • 1 lb (500g) boneless, skinless whitefish (haddock, cod,etc), thawed if frozen, and cut into 2” pieces
  • 1 lb (500g) scallops, crab, shrimp, cooked lobster or any combination of your favourite seafood
  • Salt and pepper, to taste
  • ½ cup (125ml) whipping cream
  1. Cook bacon in large saucepan or Dutch oven until crisp. Use slotted spoon to remove bacon from pan and drain cooked bacon pieces on paper towel. Discard all but 1 tbsp of bacon fat.
  2. Add onion, leek, carrot, celery and thyme to bacon fat in pan. Cook, stirring, on medium heat, for 3-5 minutes, until slightly softened but not browned. Sprinkle with flour and cook gently 3-4 minutes longer. Whisk in stock. Bring to a boil.
  3. Add potatoes. Cover and simmer for 10-12 minutes, until potatoes are tender. Add salt and pepper to taste. Add whitefish and cook 5 minutes. Add remaining seafood and continue cooking 3 more minutes, or until all seafood is tender and cooked. Stir in whipping cream and cooked bacon. Check seasoning and add more salt and pepper, if needed. Serve hot.
Recipe by Hidden Ponies at