Bab'S New England Seafood Chowder Recipe

Name: Bab'S New England Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 slices bacon, cut into small pieces; 1 large sweet onion (such as Vidalia(R)), diced; 4 celery ribs, diced; 2 cloves garlic, minced; 1 tablespoon dried thyme; 1 tablespoon ground black pepper; 1 tablespoon seafood seasoning (such as Old Bay(R)); 1 tablespoon smoked paprika; 1 cup all-purpose flour; 2 cups diced new potatoes; 1 quart seafood stock; 2 bay leaves; 2 (12 fluid ounce) cans evaporated milk; 2 pounds cod fillets, cut into chunks; 1 pound bay scallops; 1 pound chopped fresh clam meat; 1 pound peeled and deveined shrimp; 1/2 cup chopped fresh parsley

Servings: persons

3 tablespoons butter
2 slices bacon, cut into small pieces
1 large sweet onion (such as Vidalia(R)), diced
4 celery ribs, diced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 tablespoon seafood seasoning (such as Old Bay(R))
1 tablespoon smoked paprika
1 cup all-purpose flour
2 cups diced new potatoes
1 quart seafood stock
2 bay leaves
2 (12 fluid ounce) cans evaporated milk
2 pounds cod fillets, cut into chunks
1 pound bay scallops
1 pound chopped fresh clam meat
1 pound peeled and deveined shrimp
1/2 cup chopped fresh parsley

1
Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
2
Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
3
Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons butter, 2 slices bacon, cut into small pieces, 1 large sweet onion (such as Vidalia(R)), diced, 4 celery ribs, diced, and more.

Yes, Bab'S New England Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bab'S New England Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions