Ingredients:

  • 2 tbsp (30 ml) olive oil
  • 4 slices bacon, diced
  • 1 large yellow onion, finely diced (approx. 1 cup)
  • 2 celery stalks, finely diced (approx. ½ cup)
  • 2 medium carrots, finely diced (approx. ½ cup)
  • 2 cloves garlic, minced
  • 2 tbsp (30 g) all-purpose flour
  • 4 cups (950 ml) fish or vegetable stock (low sodium preferred)
  • 1 cup (240 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 tsp dried thyme
  • ½ tsp dried bay leaf
  • 1 lb (450 g) Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • Salt and freshly ground black pepper to taste
  • 1 lb (450 g) mixed seafood (such as cod, haddock, or pollock), cut into 1-inch pieces
  • 8 oz (225 g) peeled and deveined shrimp, cut into 1-inch pieces
  • 8 oz (225 g) sea scallops, patted dry
  • 1 cup (240 ml) heavy cream
  • ¼ cup (60 ml) chopped fresh parsley
  • 2 tbsp (30g) unsalted butter
  • Lemon wedges, for serving (optional)

Instructions:

  1. In the Dutch oven, render the bacon over medium heat until crispy. Remove bacon and set aside, reserving bacon fat in the pot. Add olive oil to the bacon fat. Sauté the onion, celery, and carrots in the bacon fat until softened and translucent. Add the garlic and cook until fragrant.
  2. Stir in the flour and cook for 1 minute to create a roux. Gradually whisk in the fish stock and white wine (if using), ensuring no lumps form. Add thyme, bay leaf, potatoes, salt, and pepper.
  3. Bring to a simmer, then reduce heat and cook until the potatoes are tender, about 15-20 minutes.
  4. Gently stir in the cod, haddock or pollock, shrimp, and scallops. Cook until the seafood is cooked through about 3-5 minutes. Do not overcook!
  5. Stir in the heavy cream, parsley, and butter. Heat through gently, but do not boil. Adjust seasoning to taste.
  6. Ladle the chowder into bowls. Top with reserved crispy bacon. Serve immediately with lemon wedges (optional).