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Community Recipe
from [carolfitz]


use corn only if in season. base is constant, seafood/shellfish varies, clams & lobster should already be lightly steamed, shrimp or scallops or firm white fish can be rough-cut and put in raw

  • Yield: 8 servings


  • 2 slice(s) sweet slab bacon diced and rendered
  • 1 cup(s) sweet onion finely chopped
  • 1/4 cup(s) mild white wine
  • 4 cup(s) seafood broth or mix of broth & water
  • 2 cup(s) potatoes 1/2" cubed
  • 2 cup(s) corn kernels
  • 2 cup(s) steamed clams or lobster rough-chopped
  • 2 cup(s) half-and-half or milk, gently warmed
  • 1/4 teaspoon(s) thyme chopped


1. In soup-pot render bacon, cooking gently til fat is translucent, no more than golden brown (if you can get it, render 1/8 lb salt pork instead of bacon but discard the salt pork and keep only the fat)

2. Add onions and cook til translucent

3. Add wine and cook til wine is almost gone

4. Add broth or combo of broth & water, as you prefer (ok to use bottled clam broth)

5. Bring to light boil, add potatoes and cook tll not quite tender

6. Add corn kernels & their liquid and continue til potatoes are almost tender (add a bit more warm broth or water if needed, just enough so that everything is covered)

7. In separate saucepan, gently warm the half-and-half or milk (do not boil)

8. Lower heat and add the shellfish & thyme to the soup-pot and simmer til potatoes are tender BUT don't overcook the fish (add a bit more warm broth or water, just enough so that everything stays covered)

9. Add the warmed milk to the soup-pot, stir and taste for seasoning and you're done.

10. Even though it seems wrong, we put bottle of tabasco on the table, so people can add a few drops to taste

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Chowder Recipe