Creamy Seafood Chowder

Instructions

Step 1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Step 2. Add the butter, onion, and celery to the pot. Cook for 4–5 minutes until softened.

Step 3. Stir in the garlic and cook for 30 seconds until fragrant.

Step 4. Add the diced potatoes and seafood stock. Bring to a boil, then reduce heat and simmer for 12–15 minutes until the potatoes are tender.

Step 5. In a bowl, whisk together the milk, heavy cream, flour, Old Bay seasoning, paprika, salt, and pepper until smooth.

Step 6. Slowly pour the cream mixture into the pot, stirring constantly.

Step 7. Simmer gently for 5 minutes until the chowder begins to thicken.

Step 8. Add the shrimp and scallops and cook for 4–5 minutes, or until the shrimp are pink and the scallops are opaque.

Step 9. Stir in the cooked bacon and lemon juice.

Step 10. Taste and adjust seasoning if needed.

Step 11. Stir in the chopped parsley and remove from heat.

Step 12. Serve hot with toasted French bread, garnished with extra parsley and freshly cracked black pepper.

Storage and Reheating Tips

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat on the stovetop, stirring frequently to prevent the cream from separating.

Avoid boiling during reheating, as this may make the seafood tough.

If the chowder thickens too much in the refrigerator, add a splash of milk or broth while reheating.

Freezing is not recommended because cream-based soups can separate and affect the texture.