Here’s a warming chowder to serve on a special night—just when you need an elegant, classy (and quick!) dinner.
Makes
10 cups
Total Time
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Ingredients
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Test Kitchen Approved
For a make-ahead option, prepare the soup base up to 2 days ahead but wait to add the potatoes and seafood. Twenty minutes before you're ready to serve the chowder, add the potatoes and simmer until they're tender, then continue with the recipe as directed.
Instructions
Cook bacon in a large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings. Add onion, fennel bulb, and butter. Sweat vegetables over medium heat until translucent, about 5 minutes. Stir in flour and cook 1 minute. Add wine and boil 1 minute more.
Deglaze the pot with clam juice, scraping up any brown bits; add potatoes. Bring liquid to a boil, reduce heat, and simmer mixture until potatoes are tender, 8–10minutes.
Stir in shrimp, fish, and mussels. Cover pot and simmer chowder until fish and shrimp are cooked through and mussels open, about 5 minutes. Discard any unopened mussels.
Add cream and thyme to chowder. Simmer chowder 2–3minutes to heat through. Season chowder with salt and Tabasco; top with bacon and fennel fronds.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per cup
Calories: 214
% Daily Value*
Total Fat 15g 23%
Sodium 402mg 16%
% Daily Value*
Carbs 4g 1%
Fiber 0g 0%
Protein 13g
*Percent Daily Values are based on a 2,000 calorie diet.