By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
260 cal · 50 min
Simple Seafood Chowder
Recipe GLPRb2d1063614dbec
A comforting seafood chowder loaded with fish, shellfish, and tender potatoes in a creamy broth. Fresh herbs and warming spices make this a satisfying main course perfect for a cozy meal.
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Ingredients
1 tablespoon vegetable oil
1 large onion, chopped
100 grams streaky bacon, chopped
1 tablespoon all-purpose flour
600 milliliters fish stock
225 grams new potatoes, halved
pinch of mace
pinch of cayenne pepper
300 milliliters whole milk
320 grams mixed white fish (salmon, haddock, and smoked haddock)
4 tablespoons heavy cream
250 grams cooked mixed shellfish
small bunch fresh parsley, chopped
crusty bread, for serving
Directions
Warm the vegetable oil in a large saucepan over medium heat. Add the chopped onion and bacon, cooking for 8 to 10 minutes until the onion becomes soft and the bacon is fully cooked through. Stir in the flour and continue cooking for 2 minutes more, stirring constantly to combine.
Gradually pour the fish stock into the pan, stirring well to incorporate. Bring the liquid to a gentle simmer. Add the halved new potatoes, cover the pan, and simmer for 10 to 12 minutes until the potatoes are tender and cooked through.
Season the broth with mace, cayenne pepper, salt, and black pepper to taste. Pour in the milk and stir to combine, heating through without boiling.
Add the mixed fish to the simmering chowder and gently cook for 4 minutes until the fish is opaque and cooked through (internal temperature should reach 145°F). Stir in the cream and cooked shellfish, simmering for 1 minute more.
Taste the chowder and adjust seasoning as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve alongside crusty bread.
Comments
Fish stock is the real hurdle here—most Charlotte grocers stock it only as a specialty item, and you'll likely need a trip to Harris Teeter or Kroger's seafood department, or a stop at a specialty fishmonger; homemade stock takes another hour not mentioned in the stated time. The 50-minute estimate also glosses over potato-and-onion prep and the roux's attention needs, so budget closer to 70 minutes start to finish. Cost per serving runs $3.50–$4.50 depending on fish and shellfish prices, which climb on non-sale weeks and make this a special-occasion dish rather than weeknight routine. It reheats beautifully and feeds a family of six, and the North Carolina coastal connection (shrimp, local fish) gives it regional relevance.
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