Northeast Regional-Inspired Seafood Chowder

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A creamy seafood chowder featuring fresh fish and shellfish, capturing the coastal flavors typical along the Northeast corridor. This american-inspired seafood ready in about 55 minutes pairs diced into 1-inch pieces cod fillets, peeled and deveined shrimp, chopped bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, diced into 1-inch pieces cod fillets
• 6 oz, peeled and deveined shrimp
• 4 slices, chopped bacon
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 2 medium, diced carrots
• 2 minced garlic cloves
• 3 tbsp all-purpose flour
• 2 medium, peeled and diced potatoes
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp, chopped fresh thyme
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: In a large pot over medium heat, cook 4 slices chopped bacon until crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving fat in pot.
2. Step 2: Add 2 tbsp unsalted butter, 1 medium diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pot. Sauté for 5-6 minutes until vegetables soften.
3. Step 3: Stir in 2 minced garlic cloves and 3 tbsp all-purpose flour; cook for 2 minutes, stirring constantly, until the flour is lightly toasted.
4. Step 4: Gradually whisk in 3 cups chicken broth to avoid lumps. Add 2 peeled diced potatoes, 1 tsp chopped fresh thyme, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
5. Step 5: Add 8 oz diced cod fillets and 6 oz peeled shrimp to the pot. Simmer gently for 5 minutes until seafood is cooked through.
6. Step 6: Stir in 1 cup heavy cream and the reserved bacon pieces. Heat through but do not boil, then remove bay leaf.
7. Step 7: Ladle chowder into bowls and garnish with 2 tbsp chopped fresh parsley before serving.