Best Ever Seafood Chowder
A flexible and delicious method of making seafood chowder that is rich, flavourful and delicate.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 5 Strips Bacon Diced
- 1-3 Small Onion Or One large - diced
- 2-3 Stalk Celery Diced
- 2 Large Carrots Diced
- 2 Clove Garlic minced
- 1 Bunch Dill Minced
- 2-3 Medium Potatoes Diced or Shredded
- 1 LB Chowder Seafood Mix
- 1 Can Baby Clams reserve liquid
- 1 Bottle White Wine 1-2 Glasses for the broth
- 1-2 Cups Heavy Cream
- Salt and Pepper to taste
- 0.5 tsp Thyme Adjust depending on freshness
Dice and Render The Bacon, stirring occasionally - get that caramelized color, and don't worry about stuff sticking to the pan.
Saute the onion, celery, and carrot (mirepoix) until soft and translucent
Add diced potatoes and sauté for another minute or two
Deglaze the pan using white wine, about 1/2 glass at a time, until about 2 glasses have been added. Scrape up all the good stuff from the bottom of the pan.
Reduce heat to low, add clam juice (not the clams) and water until the veggies are **just barely covered** - Simmer until the potatoes are softened. Cover with heavy lid.
Add seafood mix and cream, (water if needed), salt and pepper, and let it come up to a light simmer. DO NOT boil. Five minutes at a light simmer is the max you need.
Garnish with dill and green onion and serve!