Thick and Hearty Seafood Chowder Recipe

With big chunks of seasoned fish and potatoes, this is hands down the best Seafood Chowder recipe ever. It is thick, creamy, and full of flavor.

Thick and Hearty Seafood Chowder Recipe

This is hands-down my favorite seafood chowder recipe (including seafood chowders that I have had in restaurants). The best thing about it is that you can use what you have on hand! Last time we made this we stirred in some fresh lobster and oh. my. gosh. it was delicious. This could be considered a Fish Chowder Recipe, but Crab Meat would be a great addition too. You can also add other ingredients like corn or bacon if you would like (I like the flavor of this JUST how it is but if you want to add more, please do)!

Thick and Hearty Seafood Chowder Recipe
With big chunks of seasoned fish and potatoes, this is hands down the best Seafood Chowder recipe ever. It is thick, creamy, and full of flavor.

INGREDIENTS 

• 1/4 c. butter
• 1 c. celery finely diced
• 1 c. onions finely diced
• 1 c. leeks finely diced
• 1 Tbsp. garlic minced
• 3 c. chicken broth
• ¾ c. clam juice
• 3-4 red potatoes diced (Yukon potatoes work great too)
• 1 c. carrots finely diced
• ¾ Tbsp. ground black pepper
• 1½ Tbsp. Kosher salt
• ¾ Tbsp. thyme
• 6 bay leaves
• 4 shakes Tabasco sauce
• Old Bay seasoning to taste
• 1 Lb. shrimp uncooked, peeled, de-veined
• 1-2 Lbs. cod or halibut or haddock, cut into 1/2-inch cubed
• 2 quarts half & half
• 1/2 c. flour
• 1 c. milk
• salt & pepper to taste

INSTRUCTIONS

1. In a large dutch oven or stock pot, melt butter and add celery, onions, leeks and garlic. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce. Bring to a boil and reduce heat so medium-low to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
2. Season shrimp and cod with Old Bay seasoning. Add shrimp and cod to the stock-pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
3. Add half and half. Combine flour and milk until flour is dissolved and slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste. Remove bay leaves and serve!

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