Ingredients:

  • 4 slices bacon, diced (115g)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 ribs celery, finely chopped (approx. 3/4 cup / 100g)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour (20g)
  • 4 cups (950ml) seafood stock
  • 1 cup (240ml) dry white wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1.5 pounds (680g) Yukon Gold potatoes, peeled and diced
  • 1 (10 ounce / 280g) package frozen corn kernels, thawed
  • 1 pound (450g) cod fillets, cut into 1-inch pieces
  • 1 pound (450g) shrimp, peeled and deveined
  • 1 pound (450g) smoked haddock, skin off and cut into chunks
  • 2 cups (470ml) heavy cream
  • 4 tablespoons unsalted butter (57g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish
  • Lemon wedges, for serving (optional)

Instructions:

  1. Cook diced bacon in a Dutch oven until crispy. Remove bacon and set aside, reserving bacon fat. Add onion and celery to the bacon fat and sauté until softened. Add garlic and cook until fragrant.
  2. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  3. Gradually whisk in the white wine (if using) to deglaze the pot, scraping up any browned bits. Slowly pour in the seafood stock, whisking constantly to prevent lumps. Add bay leaves and thyme.
  4. Add diced potatoes to the pot and bring to a simmer. Cook until potatoes are tender.
  5. Gently stir in the frozen corn, cod, shrimp, and smoked haddock. Simmer until the seafood is cooked through.
  6. Reduce heat to low. Stir in the heavy cream and butter. Heat gently until warmed through, being careful not to boil. Season with salt and pepper to taste.
  7. Remove bay leaves before serving. Ladle the chowder into bowls. Garnish with crispy bacon and chopped fresh parsley. Serve with lemon wedges, if desired.