Gluten Free Classic Seafood Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Smoky bacon and sweet potatoes anchor this hearty pot, but the real stars are the tender chunks of cod, plump shrimp, and briny baby clams simmered together in a rich, wine-splashed broth. Thyme and a hint of smoked paprika round out the flavor, while a finishing swirl of cream turns the whole thing lush and velvety. Every bite delivers that classic seafood-shack combo of flaky fish, snappy shrimp, and tender potato in a broth that's deeply savory from the clam juice and aromatics. It's the kind of chowder you want to make on a cold night and eat straight from the pot, ladled up hot with a sprinkle of fresh parsley on top. This one's a genuinely solid pick for a gluten free dinner rotation — comforting, coastal, and full of flavor without any fuss.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup dry white wine
2 cups clam juice
2 cups low-sodium chicken broth
1 ½ lb yukon gold potatoes, cut into ½-inch cubes
1 tsp fresh thyme leaves
2 bay leaves
½ tsp smoked paprika
¾ lb firm white fish (cod or halibut), cut into 1-inch chunks
½ lb large shrimp, peeled and deveined
1 can (10 oz) whole baby clams, drained, juice reserved
1 cup heavy cream
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
oyster crackers or crusty bread, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Cook the bacon pieces in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the butter to the pot with the bacon fat over medium heat. Once melted, add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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