Creamy Seafood Chowder w/bacon,thyme,jalapeno

Daune (pronounced "Dawn") Browne


Cream cuts the jalapeno's heat, but you can still taste it's bright, fresh flavor.


★★★★★ 1 vote

25 Min
25 Min


  • 4 slice
    bacon, cut crosswise into 3/4
  • 1
    medium shallot, minced
  • 1
    jalapeno, seeded and very finely chopped (@ 2 tablespoons)
  • 2 Tbsp
  • 2 can(s)
    chopped clams, clams and juice separated (@ 1 cup)
  • 2 bottle
    clam juice (8-oz ea.)
  • 1 c
    heavy cream
  • 2
    medium unpeeled red potatoes cut into 1/2" dice
  • 1/2 tsp
    dried thyme
  • 3/4 lb
    skinless haddock or cod fillets
  • ·
    kosher salt and ground pepper

How to Make Creamy Seafood Chowder w/bacon,thyme,jalapeno


  1. In a heavy 4-quart saucepan, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer the bacon to a paper-toweled-lined plate, leaving the fat in the pan.
  2. Add the shallots and 1 Tablespon of the jalapeno to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 minutes.
  3. Add the flour and cook, stirring for 1 minute. Gradually stir in all the clam juice (from the cans and bottles). Add the cream, potatoes, and thyme; bring to a simmer over medium-high heat, stirring occasionally.
  4. Reduce the heat to maintain a simmer, tirring occasionally, until the potatoes are tender, about 10 minutes.
  5. Add the whole fish fillets and cook for 3 minutes. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 minutes.
  6. Season to taste with salt and pepper. Serve sprinkled with the reserved bacon and the remaining jalapeno.

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About Creamy Seafood Chowder w/bacon,thyme,jalapeno

Course/Dish: Fish Soups Cream Soups

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