How to Make Seafood Chowder

Cut 4 strips of bacon into chunks and cook them in a pan until browned.

Remove the bacon and place it on a paper towel, leaving about 2 tablespoons of bacon grease in the pan.

Add 2 tablespoons of butter to the bacon grease in the pan and let it melt.

Add 1 chopped onion (about 1 cup) and 1 cup of chopped celery to the pan and cook until translucent.

Add 2 tablespoons of minced garlic (about 4 cloves) to the pan and cook for a minute.

Stir in 1/4 cup of flour with the vegetables and butter to create a roux, cooking it off to avoid a pasty taste.

Pour in 3 cups of clam juice and add the chopped potatoes, 2 tablespoons of thyme, and 2 tablespoons of Old Bay seasoning.

Add 2 cups of heavy cream to the mixture and bring to a boil.

Once boiling, add 1 tablespoon of Worcestershire sauce, 1 tablespoon of salt, and 1 teaspoon of pepper.

Add the chunks of cottage cheese and 1 teaspoon of hot sauce, stirring well.

Let the chowder cook for about 6 minutes to ensure the fish is cooked through.

Squeeze in some lemon juice and finish with the reserved bacon and 1/4 cup of chopped parsley.

Serve the chowder with oyster crackers and additional lemon or hot sauce if desired.

Equipment Needed

Spice Level: