Best Bacon Seafood Chowder Recipes

Seafood Chowder with Bacon and Thyme image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 large potatoes)
1 tablespoon unsalted butter
4 ounces high-quality bacon, sliced into 1/2-inch pieces (about 4 slices)
2 celery stalks, thinly sliced on a bias (about 1/2 cup)
2 medium leeks, white and light-green parts only, halved and thinly sliced (about 1 1/2 cups)
1 garlic clove, minced
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh thyme leaves
2 pounds skinless haddock (or cod) fillets, cut into 2-inch cubes
3 pounds mixed littleneck clams and cockles, rinsed and scrubbed
2 cups heavy cream
Ground white pepper
1/4 cup freshly chopped flat-leaf parsley
Crusty bread, for serving

Steps:

In a large pot, bring about 5 cups of water to a boil, add the potatoes, and simmer until potatoes are cooked through but firm, 10 to 12 minutes. Drain potatoes over a large bowl, reserving cooking liquid. (If making chowder ahead of time, let potatoes cool to room temperature, then refrigerate until ready to serve soup.)
Meanwhile, in a large 5-quart pot, melt butter over medium heat. Add bacon, stirring occasionally, until fat is rendered and bacon begins to brown, about 5 minutes. Add celery, leeks, and garlic, and cook until vegetables are translucent, about 6 minutes. Stir in reserved potato cooking liquid, 1/2 teaspoon salt, and thyme. Bring to a boil over medium-high heat. Turn down the heat, cover, and simmer until liquid is opaque and flavorful, about 30 minutes.
When ready to serve, bring soup base to a boil over medium-high heat. Add cooked potatoes, reduce heat to medium, and simmer. When potatoes are heated through, gently add the fish and the clams, nestling them in the broth. Cover the pot and simmer until clams open and fish is opaque and cooked through, 7 to 9 minutes. Add cream and pepper and bring to a simmer again. Season to taste with salt and pepper. Garnish chowder with parsley and serve with crusty bread.

Bacon Seafood Chowder image

Provided by Daydream

Categories Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
2 tablespoons butter
2 slices bacon, chopped
1 large onion, chopped
1 clove garlic, crushed
1 leek, finely chopped
1 medium carrot, peeled and chopped (optional)
2 celery ribs, scraped and finely chopped
2 medium potatoes, peeled and chopped
1/3 cup plain flour
3 cups fish stock, heated
1 cup white wine
1 lb firm white fish fillet, boned and cut into ¾ inch cubes
8 ounces scallops, cleaned and halved
8 ounces fresh small shrimp, peeled and de-veined
1 cup heavy cream
1/3 cup fresh parsley, finely chopped
salt & freshly ground black pepper
fresh dill, to garnish

Steps:

In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
Lastly, add the scallops, shrimps, cream, parsley.
Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
Season to taste with salt and pepper, and serve garnished with dill.

Nutrition Facts : Calories 522.9, Fat 27.3, SaturatedFat 13.6, Cholesterol 192, Sodium 481.4, Carbohydrate 26.5, Fiber 2.7, Sugar 2.9, Protein 35.2