New England Seafood Chowder

6 people
Prep Time:
00h 00
Cook Time:
00h 45

You don’t have to be New England born and bred to appreciate this classic seafood chowder recipe! 

Credit: This inspiring recipe is brought to you by Kat Suletzki. You can view this recipe on the Food52 website. 

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Ingredients and Method


  • 1 cup carrots, cut to match-sticks
  • 1 cup leek, diced
  • 1 cup waxy potatoes, cut into match-sticks
  • 1 cup russet potatoes, cut to 1/4 inch dice
  • 3/4 pound salmon, cut to 1 inch pieces
  • 3/4 pound cod, cut to 1 inch pieces
  • 1/2 pound shrimp, cut to 1 inch pieces
  • 1/2 pound lobster meat, cut to 1 inch pieces
  • 3 cups seafood stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 tablespoons fresh dill or parsley
  • kosher salt
  • freshly ground black pepper
  • olive oil


  1. In a large, heavy bottomed dutch oven, heat the olive oil until smoking. Add the leeks and sauté until translucent, about 3-4 minutes. Add the carrots and sauté a few more minutes. Add both potato types, then the seafood stock. This should cover the vegetables. Cover with a lid and let simmer on low heat for 20-25 minutes, until the russet potatoes have disintegrated (this will help thicken the chowder) and the waxy potatoes and carrots are tender.
  2. Add the fish and shrimp and let simmer on very low for 5-8 minutes, until the fish is cooked through. At this point, avoid stirring much — or stir gently — as if you are rough with the chowder, all the fish will fall apart. Add the lobster meat.
  3. Add the milk and the cream and let come back to a gentle boil. Remove from the heat and taste. Add salt and pepper to taste. Finally, add your dill or parsley immediately before serving.
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