Ultimate Creamy Seafood Chowder (Ready in 30 Mins)

Ingredients

• 4 thick-cut slices bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 ribs celery, finely chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 (8-ounce) bottle clam juice
• 2 cups low-sodium chicken or vegetable broth
• 1 pound Yukon Gold potatoes, peeled and diced 1/2-inch
• 1/2 pound cod or haddock fillet, skinless, cut into 1-inch chunks
• 1/2 pound raw shrimp, peeled and deveined
• 1/2 pound sea scallops, small or halved
• 1 cup heavy cream
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt, to taste
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1

   In a large Dutch oven over medium heat, cook diced bacon until crispy (6-8 mins). Remove bacon with a slotted spoon, leaving the fat in the pot.

2. 2

   Add butter to the pot. Once melted, add onion and celery and sauté until softened (about 5 mins). Stir in garlic and cook for 1 more minute until fragrant.

3. 3

   Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

4. 4

   Slowly whisk in the clam juice and broth until smooth. Scrape any browned bits from the bottom of the pot.

5. 5

   Add the diced potatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes until potatoes are fork-tender.

6. 6

   Gently stir in the cod, shrimp, and scallops. Cook for 3-4 minutes until the shrimp is pink and the fish is opaque. Do not overcook.

7. 7

   Turn heat to the lowest setting. Stir in the heavy cream, cooked bacon, fresh parsley, salt, and pepper. Heat through for 1-2 minutes but do not let it boil.

8. 8

   Taste and adjust seasoning if necessary. Serve immediately, garnished with extra parsley.