New England Seafood Chowder Recipe

Name: New England Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces bacon, cut into 1-inch squares (about 8 slices); 4 medium onions, coarsely chopped (or large onions); 3 medium celery ribs, sliced; 3 lbs boiling potatoes, peeled and cut into 1/2-inch dice; 2 cups fish stock or (8 ounce) bottles clam juice, mixed with 1 cup water; additional fish stock or water; 2 fresh thyme sprigs (or 1/4 teaspoon crumbled dried thyme); 3 parsley sprigs; 2 cups milk (or more); 1/2 cup heavy cream; 1 dash hot pepper sauce, to taste; salt & freshly ground black pepper (to taste); 2 lbs scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock); 1 1/4 cups canned tomatoes, drained and cut into 3/4-inch pieces; 1/2 lb bay scallop, cut into 3 pieces each (or whole sea scallops); unsalted butter; paprika

Servings: persons

6 ounces bacon, cut into 1-inch squares (about 8 slices)
4 medium onions, coarsely chopped (or large onions)
3 medium celery ribs, sliced
3 lbs boiling potatoes, peeled and cut into 1/2-inch dice
2 cups fish stock or (8 ounce) bottles clam juice, mixed with 1 cup water
additional fish stock or water
2 fresh thyme sprigs (or 1/4 teaspoon crumbled dried thyme)
3 parsley sprigs
2 cups milk (or more)
1/2 cup heavy cream
1 dash hot pepper sauce, to taste
salt & freshly ground black pepper (to taste)
2 lbs scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock)
1 1/4 cups canned tomatoes, drained and cut into 3/4-inch pieces
1/2 lb bay scallop, cut into 3 pieces each (or whole sea scallops)
unsalted butter
paprika

1
Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
2
Transfer to paper towel using slotted spoon.
3
Pour off all but 3 T. bacon fat.
4
Add onions and celery to Dutch oven.
5
Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
6
Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
7
Bring to boil.
8
Tie thyme and parsley in a piece of cheesecloth. Add to soup.
9
Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
10
Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
11
Return puree to soup.
12
Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
13
Bring soup to boil, stirring until smooth.
14
Thin with more milk if desired.
15
Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
16
Discard cheesecloth bag.
17
Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
18
Adjust seasoning.
19
Cover and simmer until fish and scallops are just opaque, about 1 minute.
20
Ladle soup into bowls.
21
Top each with thin pat of butter.
22
Sprinkle with paprika and serve.

817

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 6 ounces bacon, cut into 1-inch squares (about 8 slices), 4 medium onions, coarsely chopped (or large onions), 3 medium celery ribs, sliced, 3 lbs boiling potatoes, peeled and cut into 1/2-inch dice, and more.

Yes, 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!

New England Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions