Coastal Fisherman's Chowder Bacon Bits

This hearty Coastal Fisherman's Chowder has been my seaside comfort food for years. The combination of fresh seafood swimming in a creamy broth alongside golden potatoes and sweet corn creates the perfect balance of flavors. The crispy bacon bits add just the right amount of savory crunch to each spoonful.

I first created this chowder during a stormy weekend at our family beach cottage. The weather was too rough for fishing, but I had some fresh catch from the previous day. Now this chowder has become our traditional meal after any successful fishing trip.

Ingredients

• Thick cut bacon: Provides the foundation of flavor for the entire dish. Look for applewood smoked varieties for best results
• Firm white fish: The star protein that holds its shape nicely. Fresh cod or haddock works beautifully
• Raw shrimp: Adds a sweet seafood flavor that complements the white fish perfectly
• Sea scallops: Optional but adds luxurious texture and flavor. Choose dry packed rather than wet packed when possible
• Yellow onion: The aromatic base that builds depth. Choose firm onions with tight skins
• Celery and carrots: Creates the classic mirepoix base that flavors traditional chowders
• Yukon Gold potatoes: Their waxy texture holds up well in soups and provides natural thickening
• Fresh or frozen corn kernels: Adds sweet pops of texture. Fresh corn cut from the cob is best in summer
• Garlic: Provides essential aromatic notes. Use fresh cloves rather than pre minced
• Seafood stock: The liquid foundation that ties everything together. Homemade is best but quality store bought works well
• Whole milk and heavy cream: Creates the signature richness without becoming too heavy
• Dry white wine: Adds brightness and acidity to balance the creaminess. Choose a wine you would drink
• Bay leaf: Contributes subtle herbal notes throughout the cooking process
• Dried thyme and smoked paprika: Provides earthy and slightly smoky undertones

Instructions

Crisp the Bacon:

Start with cooking diced bacon in your Dutch oven over medium heat until perfectly crispy, about 8 minutes. This creates the flavor foundation for the entire chowder. The bacon needs to be removed and drained well on paper towels to maintain maximum crispness. Reserve exactly 2 tablespoons of the rendered fat in the pot for sautéing the vegetables.

Build the Aromatic Base:

Add butter to the reserved bacon fat and sauté your onions, celery, and carrots over medium heat. Take your time with this step about 5 minutes until they soften but do not brown. Then add the minced garlic and cook for just 1 minute more until fragrant. The garlic burns easily, so watch it carefully.

Deglaze the Pot:

Pour in the white wine while scraping the bottom of the pot vigorously with a wooden spoon. This crucial step releases all the caramelized flavors from the pot bottom. Let the wine simmer for exactly 2 minutes to burn off the alcohol while concentrating the flavor.

Develop the Broth Base:

Add the potatoes, corn, bay leaf, thyme, smoked paprika, and seafood stock. This combination needs to reach a gentle boil before reducing to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the potatoes are just fork tender but not falling apart.

Create the Creamy Base:

This is where the chowder transforms. Stir in the milk and heavy cream with a gentle hand. The liquid should never reach a full boil again or the dairy may separate. The temperature needs to stay at a gentle simmer from this point forward.

Cook the Seafood:

Add all your seafood at once the fish, shrimp, and scallops if using. These need to cook gently for 8 to 10 minutes. The seafood is done when the fish flakes easily, the shrimp turns pink and opaque, and the scallops become firm but still tender. Overcooking will make the seafood tough, so watch carefully.

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My absolute favorite ingredient in this chowder is the smoked paprika. I discovered this secret addition after a fishing trip in Spain where I tasted their seafood stews. The subtle smokiness complements the bacon and seafood perfectly, creating layers of flavor that keep you coming back for another spoonful.

The Secret to Perfect Seafood

The biggest mistake home cooks make with seafood chowder is overcooking the fish and shellfish. When seafood overcooks, it becomes tough and rubbery, completely ruining the luxurious texture of your chowder. Always add your seafood last, after the potatoes are fully tender. Keep the heat low and watch carefully your seafood will cook faster than you think. The residual heat from the hot broth continues cooking the seafood even after you turn off the flame, so its better to undercook slightly than risk tough seafood.

Coastal Variations Worth Trying

This chowder recipe travels beautifully across different coastal regions. For a New England twist, add diced clams and use salt pork instead of bacon. For a Southern coastal version, add okra and a touch of cayenne pepper. West Coast chowder lovers might enjoy adding dungeness crab meat and a splash of sherry instead of white wine. Mediterranean inspired variations could include saffron threads, fennel, and a finish of fresh dill. Each variation maintains the soul of the chowder while reflecting regional flavors.

Making Ahead and Storage Tips

This chowder actually improves with time as the flavors meld together. You can prepare it up to a day ahead through step 4, stopping before adding the dairy and seafood. Refrigerate this base, then reheat gently and continue with the remaining steps just before serving. Leftover chowder will keep in the refrigerator for up to 3 days in an airtight container. When reheating, do so gently over low heat, stirring frequently to prevent scorching. Add a splash of cream or milk if the chowder seems too thick after refrigeration.

Serving Suggestions

While this chowder certainly stands on its own as a complete meal, a few thoughtful accompaniments can elevate your dining experience. Serve in prewarmed bowls with a sprinkle of additional crispy bacon and fresh parsley on top. Crusty sourdough bread or oyster crackers provide the perfect vehicle for sopping up every last drop of the creamy broth. For a complete coastal experience, start with a small green salad dressed with a light vinaigrette to contrast the richness of the chowder. A chilled glass of unoaked Chardonnay or Sauvignon Blanc complements the seafood beautifully.

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The difference between a good chowder and an unforgettable one often comes down to patience. Allow each layer of flavor to develop fully before moving to the next step. I learned this lesson years ago from an old fisherman who told me, "The sea takes its time, and so should your chowder."

Recipe FAQs

→ Can I make this chowder ahead of time?

Yes, you can prepare the base up to the point before adding seafood. Cool and refrigerate for 1-2 days, then reheat gently and add the seafood just before serving to prevent overcooking.

→ What fish works best in this chowder?

Firm white fish that holds its shape works best - cod, haddock, halibut, or pollock are excellent choices. Avoid delicate fish that might fall apart too easily during cooking.

→ How can I make this dairy-free?

Substitute the milk and cream with full-fat coconut milk or a dairy-free cream alternative. The flavor profile will change slightly but still be delicious with the seafood and bacon components.

→ What can I use instead of wine?

You can substitute the white wine with additional seafood stock plus 1 tablespoon of lemon juice or white wine vinegar to add acidity. Bottled clam juice is another excellent alternative.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, stirring occasionally to prevent scorching. Avoid boiling as this can make the seafood tough and cause the cream to separate.

→ Can I freeze this chowder?

Cream-based soups generally don't freeze well as they can separate when thawed. If you must freeze, do so before adding the dairy, then add fresh cream and milk when reheating.