Creamy East Coast Seafood Chowder
This hearty seafood chowder blends haddock, scallops, mussels, and clams into a rich and creamy broth, inspired by the flavors of coastal New Brunswick. Perfect on its own or as a base for chowder-based creations like galettes or poutine.
Ingredients
- 🧂 Ingredients:
- 1 tbsp butter
- 3 slices bacon chopped (optional)
- 1 small onion finely diced
- 1 celery stalk finely diced
- 2 cloves garlic minced
- 2 tsp seafood spice blend
- 2 small red potatoes peeled and diced
- 2 cups seafood or chicken broth
- ½ lb fresh haddock cut into chunks
- ½ cup scallops bay or quartered sea scallops
- ½ cup cooked mussels shelled
- ½ cup cooked clams chopped if large
- ½ cup heavy cream
- ½ cup whole milk
- Salt and pepper to taste
- Fresh parsley or chives for garnish optional
Instructions
- 👩‍🍳 Instructions:
- In a large pot, melt butter over medium heat. (Add chopped bacon if using and cook until crisp. Remove and set aside.)
- Sauté onion and celery until softened, about 4–5 minutes. Add garlic and cook 1 more minute.
- Stir in seafood spice blend and diced potatoes. Add broth and bring to a simmer. Cook until potatoes are fork-tender, about 10–12 minutes.
- Add haddock and scallops. Simmer gently for 5–6 minutes, until just cooked through.
- Stir in cooked mussels and clams.
- Reduce heat to low and add cream and milk. Heat gently—do not boil. Season with salt and pepper to taste.
- Ladle into bowls and garnish with parsley or chives, and bacon bits if using.
Notes
đź’ˇ Saffron's Tips:
Use heavy cream or whole milk for the best texture. Avoid low-fat milk unless using a roux or thickener.
Don’t boil after adding dairy—keep the heat low to avoid curdling.
Add mussels and clams at the end to preserve texture and flavor.
For a thicker chowder, let it simmer longer uncovered or stir in a cornstarch slurry.
Chowder is even better the next day!