Seafood Chowder

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat for 5-6 minutes until crispy and golden brown. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot. Add diced onion and celery to the bacon fat and sauté for 4-5 minutes until softened and translucent. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a light roux, which will thicken the chowder and prevent lumps from forming.

Gradually whisk in the seafood or chicken stock, adding it slowly to prevent lumps from forming in the roux. Add the cubed potatoes, bay leaves, thyme, and paprika to the pot. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 12-15 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking and ensure even cooking. Season with salt and white pepper to taste, keeping in mind that the seafood will add additional flavor.

Reduce heat to low and stir in the heavy cream and milk gradually to prevent curdling. Add the mixed seafood to the pot, starting with firmer pieces like scallops, followed by shrimp and delicate crab meat. Simmer gently for 3-4 minutes until the seafood is just cooked through - shrimp should be pink and scallops opaque. Stir in butter and half of the cooked bacon for richness and flavor. Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed.

Remove the chowder from heat and let it rest for 2-3 minutes to allow the flavors to meld and the consistency to thicken slightly. Stir in fresh chopped parsley for color and freshness. Ladle the hot chowder into warmed bowls and top with the remaining crispy bacon pieces. Serve immediately with oyster crackers or crusty bread for a complete, satisfying meal. This classic American seafood chowder delivers restaurant-quality comfort food that's perfect for cold days, combining the richness of cream with the fresh taste of the ocean in every spoonful.