The Outer Banks Life Recipe of the Week: Fisherman’s Chowder

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

• 2 tbsp butter

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 2 garlic cloves, minced

• 3 medium potatoes, peeled and cubed

• 1 tsp Old Bay seasoning (or any seafood seasoning)

• 1/2 tsp smoked paprika

• 1/4 tsp black pepper

• 4 cups seafood stock (or chicken stock if unavailable)

• 1 cup heavy cream

• 1 lb fresh local seafood (shrimp, clams, scallops, or a mix)

• 4 strips bacon, cooked and crumbled (optional, but extra OBX vibes)

• 2 tbsp fresh parsley, chopped

• Lemon wedges, for serving

Directions

1. 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.

2. Toss in the cubed potatoes, Old Bay, smoked paprika, and black pepper. Stir to coat the veggies in the spices.

3. 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.

4. 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!

5. 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.