The Outer Banks Life Recipe of The Week is fisherman’s chowder. Our take on a classic seafood chowder, this creamy, flavorful mix of local seafood, tender potatoes, and savory spices is the perfect precursor to the approaching winter storm.
Ingredients
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2 tbsp butter
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1 medium onion, diced
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2 celery stalks, diced
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2 medium carrots, diced
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2 garlic cloves, minced
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3 medium potatoes, peeled and cubed
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1 tsp Old Bay seasoning (or any seafood seasoning)
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1/2 tsp smoked paprika
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1/4 tsp black pepper
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4 cups seafood stock (or chicken stock if unavailable)
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1 cup heavy cream
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1 lb fresh local seafood (shrimp, clams, scallops, or a mix)
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4 strips bacon, cooked and crumbled (optional, but extra OBX vibes)
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2 tbsp fresh parsley, chopped
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Lemon wedges, for serving
Directions
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In a large pot, melt the butter over medium heat. Add onion, celery, and carrots. Cook until softened, about 5–6 minutes. Add garlic and cook for another minute.
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Toss in the cubed potatoes, Old Bay, smoked paprika, and black pepper. Stir to coat the veggies in the spices.
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Pour in the seafood stock and bring to a boil. Reduce heat and let it simmer for 15–20 minutes, until the potatoes are tender.
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Lower the heat and stir in the heavy cream. Gently add your seafood and cook just until the shrimp turn pink and the scallops/clams are cooked through (about 5 minutes). Be careful not to overcook!
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Taste and adjust seasoning. Stir in parsley and sprinkle the crumbled bacon on top. Serve with warm crusty bread and a lemon wedge for a bright, fresh kick.
