Best 9 Bacon Seafood Chowder Recipes

CODFISH CHOWDER

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

SIMPLE SEAFOOD CHOWDER

Steps:

• Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
• Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
• Add the mace, cayenne pepper and some seasoning, then stir in the milk.
• Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

MOM'S NOVA SCOTIA SEAFOOD CHOWDER

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

BEST SEAFOOD CHOWDER

Steps:

• In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

BACON SEAFOOD CHOWDER

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.

SEAFOOD CHOWDER

Steps:

• In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

SEAFOOD CHOWDER WITH BACON AND THYME

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.

SALMON CHOWDER WITH BACON

Steps:

• In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork. , Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired.

SALMON-BACON CHOWDER

Steps:

• Put bacon in a soup pot and heat over low heat.
• Add the onion, celery, thyme, and bay leaf.
• Cook until veggies are soft (10 mins).
• Add clam juice.
• Dice potatoes and add to the soup pot.
• Simmer until potatoes are just tender (10 mins).
• Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins).
• Remove bay leaf.
• Adjust seasonings.
• Serve with cooked rice and a crusty bread.