Seafood Chowder Recipe

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot.

Sauté the Vegetables:
Add the butter to the pot with the bacon fat. Once melted, add the diced onion and minced garlic. Sauté for about 2-3 minutes until softened and fragrant.

Cook the Potatoes:
Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.

Add Broth and Simmer:
Pour in the chicken or seafood broth and bring the mixture to a simmer. Reduce heat to low and cook for 10-12 minutes, or until the potatoes are tender.

Add Dairy and Corn:
Stir in the heavy cream, milk, and corn kernels. Season with Old Bay seasoning, salt, and pepper. Let the mixture simmer for another 5-7 minutes until it’s heated through.

Cook the Seafood:
Gently add the mixed seafood (shrimp, scallops, and fish) to the chowder. Cook for 3-5 minutes until the seafood is cooked through and opaque.

Final Touches:
Stir in the crispy bacon you set aside earlier. Taste and adjust seasoning as needed.

Serve:
Ladle the chowder into bowls and garnish with fresh parsley (if desired). Serve warm with a slice of crusty bread or crackers.

Serving and Storage Tips