Creamy Southern Seafood or Fish Chowder

Recipe by MC Baker
READY IN: 1hr 5mins
SERVES: 8-10




  • Cook ham hock, bacon or salt pork until some fat is rendered, and then remove meat. Salt pork is more traditionally New England, but I just wanted a little smokey pork fat in my dish so I went with the ham hock.
  • Pour off as much fat as you like and add butter or olive oil.
  • In large pot add stock, milk, ham hock, bay leaves, pepper, thyme, Old Bay, salt and diced potatoes and bring to a simmer. If using bacon or salt pork, you can wait to add until the end.
  • Sprinkle flour over butter and mix until light yellow (blonde) in color and flour is lightly cooked.
  • Add onions, carrots and celery to roux and cook down for about 15 minutes until onions have lost a lot of their water and carrots are soft. The mixture should be quite thick, and will need to be stirred frequently at medium high heat.
  • Add garlic to onion mixture and cook for a few more minutes.
  • Once potatoes are starting to soften, but are not yet done, add onion and carrot mixture and stir.
  • Bring mixture to a boil then reduce heat to medium to simmer. At this point of the mixture looks too thick you can add some more vegetable stock. I like to taste at this point to adjust salt etc. as well.
  • Mix in corn and cook until corn is warmed.
  • Add seafood mixture to pot and mix in lightly.
  • Add cream and cheese and mix in until just smooth.
  • At this point turn the pot to low or medium low, and as soon as the seafood is cooked it's ready to eat.
  • This is definitely better the next day or after it's sat for a while, so you can leave it on a very low heat for a few hours or stick it in the fridge and reheat on the stove slowly the next day.
  • You can remove the ham hock, or pull some of the meat off of it and add it inches.
  • Serving it up with some crusty bread was perfect!