Seafood Chowder
Hearty potatoes and corn meld with flaky fish in this filling, tasty chowder.
  • Makes: 6-8 servings (10 cups total chowder)
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • 4 ounces bacon (3 thick-cut slices or 4-5 thin slices), chopped
  • 1 ½ cups onion, finely chopped
  • 3 cups red potato, skin-on, diced
  • ¼ cup flour
  • 2 ½ cups lower-sodium seafood broth*
  • 2 cups whole milk
  • 1 tablespoon fresh thyme, minced
  • ½ teaspoon ground white pepper
  • ½ teaspoon salt
  • 1 cup frozen sweet corn kernels, thawed
  • 1 pound skinless cod filets, cut into 1-inch chunks**

*Or combination of lower-sodium vegetable broth and clam juice
**Or flounder, halibut or tilapia

See Also:  Rosemary Garlic Flank Steak


  1. In a large Dutch oven or stockpot over medium-high heat, cook bacon pieces until crisp.
  2. Remove bacon from pan, placing on paper towel to cool. Keep bacon fat in pot; you should have about 3 tablespoons.
  3. Add onions and diced potatoes, sauteing 5 minutes or until onion is tender. Stir frequently.
  4. Add flour and stir constantly, about 1 minute. Stir in broth/juices, reduce heat to low, cover and simmer 10 minutes, or until potatoes are fork-tender. Stir in milk, thyme, pepper and salt, increase heat to medium-high, and stirring constantly, bring to a simmer (do not boil).
  5. Add corn and fish, and cook just until fish is opaque and flakes easily with fork, about 3 to 4 minutes. Stir in cooked bacon just before serving. Serve hot.


  1. Yummy stuff. What are you supposed to do with the chopped bacon that is set aside to cool in step 2 – it’s never referenced in the recipe again.

  2. Hi Andrew,
    So glad you caught that! I did indeed leave out the last step of stirring the cooked bacon into the finished soup right before serving. Thanks much, Kim


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