Recipe courtesy of Jennifer Bouchard

Seafood Chowder

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 12 servings
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6 ounces slab bacon, cut into 1/2-inch pieces

2 tablespoons butter

2 large onions, diced (about 4 cups)

1/4 cup flour

2 cups clam broth or juice

4 white potatoes, peeled and diced

2 sweet potatoes, peeled and diced

1 1/2 teaspoons thyme

Salt and freshly ground black pepper

1/2 pound shucked clams

1/2 pound haddock, cut into 3/4-inch chunks

1/2 pound Maine shrimp, peeled and deveined

1/2 pound scallops

1/2 pound shucked oysters

4 cups half-and-half

Fresh parsley, for garnish


  1. 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.
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