Seafood Chowder

Servings 6 people


  • 6-8 pieces of bacon, about ½ pound, cut into 1-inch pieces
  • 3 medium onions, chopped
  • 1 tsp gluten free flour
  • 4 sprigs fresh thyme
  • pinch of red pepper
  • 4 cups corn
  • 1 1/2 lbs red potatoes, peeled and cut into ¾ inch pieces
  • 2 cups bottled clam juice
  • 1 1/4 cups water
  • 3/4 cups dry white wine
  • 1 cup heavy cream
  • 1 lb medium shrimp, peeled
  • 2 lbs clams
  • 1/2 lb cod, cut into thick chunks
  • Kosher salt & pepper to taste
  • 3 tbsp chopped fresh parsley


  • In a large flameproof casserole, render the bacon over moderate heat until it is crisp and golden.
  • Use a slotted spoon to transfer the bacon to a plate lined with paper towel.
  • Pour off and discard all but 1 TBS of bacon fat.
  • Add the onion to the pan and cook it 8 to 10 minutes or until it softens.
  • Sprinkle in the flour and stir to incorporate.
  • Stir in the thyme and crushed pepper.
  • Add the clam juice, water, wine, and stir until smooth.
  • Then add the corn and potatoes.
  • Bring to a boil, lower the heat, and simmer the mixture gently for 15 minutes or until the potatoes are cooked through.
  • Stir in the cream and return to a gentle boil.
  • (The chowder can be made 1 day ahead up to this point. Let it cool and then refrigerate it. Bring it to a boil before proceeding.)
  • Add the clams and boil for 5 minutes
  • If using raw shrimp, add them now as well as the cod and cook until clams start to open.
  • If using cooked shrimp, add to pot just as clams start to open.
  • Add plenty of salt & pepper.
  • If you like it thicker, mix 1 TBS corn starch in a ¼ cup of cold whipping cream and add to pot and stir.
  • Ladle the chowder in to large bowls.
  • Sprinkle each one with bacon and parsley and serve at once.


Serve with Parmesan Crostini.
Serves 6-8