Fisherman Chowder

This seafood chowder throws the whole catch into one pot: clams, shrimp, scallops, and crab legs all swim in a bacon-and-potato milk broth seasoned with bay leaf, thyme, and paprika.

The base starts by browning bacon with diced potatoes and onions until everything softens and picks up smoky flavor. White wine and clam liquid go in with the seafood, then milk stretches it into a proper chowder. Keep the heat low and never let it boil, or the milk will curdle and the seafood will turn rubbery.

Here’s the clever trick: instant mashed potatoes thicken the broth. It sounds unconventional, but it works fast, blends in seamlessly, and gives the chowder a velvety body without a separate roux.

Pro Tips

• Add the seafood all at once so everything heats evenly. Overcooking any single protein ruins the texture.
• Stir constantly over low heat once the milk is in. Even a brief boil can break the broth.
• This chowder improves overnight in the fridge. Reheat gently in a crock pot or over very low heat.
• Add instant potatoes gradually, stirring between additions, until the thickness is where you want it.

Variations

• Use fresh crab legs instead of imitation for a more luxurious version.
• Add a splash of heavy cream in place of some of the skim milk for a richer New England-style body.
• Stir in corn kernels with the seafood for extra sweetness.