Seattle Seafood Chowder Recipe

Name: Seattle Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon; 1 1/2 cups onions, chopped; 4 carrots, scrapped and diced; 2 celery ribs, diced; 1/2 cup red bell pepper, diced; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon paprika; 1/4 teaspoon thyme; 1/4 teaspoon cayenne; 1 cup canned clams, chopped with juice; 1 cup clam juice or 1 cup fish stock; 1 cup white wine; 1 cup water; 2 cups heavy cream; 1 large potato, peeled and cube small; 1 1/2 lbs white fish fillets, cut into pieces; 1/2 lb shrimp, peeled and deveined; 1/2 lb scallops, cut in half; 3 tablespoons parsley

Servings: persons

8 slices bacon
1 1/2 cups onions, chopped
4 carrots, scrapped and diced
2 celery ribs, diced
1/2 cup red bell pepper, diced
3 tablespoons butter
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 cup canned clams, chopped with juice
1 cup clam juice or 1 cup fish stock
1 cup white wine
1 cup water
2 cups heavy cream
1 large potato, peeled and cube small
1 1/2 lbs white fish fillets, cut into pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops, cut in half
3 tablespoons parsley

1
In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
2
In pot, melt butter and add onion, carrots, celery and bell pepper. Saute vegetables until soften.
3
Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
4
Add paprika, thyme and cayenne. Cook another minute.
5
Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
6
Add cubed potatoes and simmer soup for 15 minutes, uncovered.
7
Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
8
Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
9
Serve.

1033

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.
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 20 ingredients. The key ingredients include: 8 slices bacon, 1 1/2 cups onions, chopped, 4 carrots, scrapped and diced, 2 celery ribs, diced, and more.

Yes, Seattle 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!

Seattle Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions