Gordon Ramsay’s seafood chowder is a rich, creamy pot of bacon, leeks and potato with cod, smoked cod, mussels and scallops, finished with lemon and herbs. It serves 4 as a full meal and takes about an hour from start to finish.
This one comes from Uncharted (2023), where it sits with his Norway recipes as smoked cod chowder. The smoke arrives twice, first from the bacon fat that cooks the leeks and shallots, then from the smoked fish at the end. That’s what gives such a simple base its depth.
All the seafood goes in during the last few minutes, so have it ready before you start. The mussels steam first, then the cod and scallops only need to heat through, and the book warns you to “be careful not to overcook the seafood”. The pile of chopped herbs on top cuts through all that cream.
Gordon Ramsay’s Smoked Cod Chowder with Fresh Cod, Mussels and Scallops
Course: SoupsCuisine: NorwegianDifficulty: Medium4
20
minutes40
1100
kcalBacon, leeks and potato in a cream and fish stock base with mixed seafood, from Uncharted (2023). His printed amounts serve 4, and the note below covers the liquid.
Ingredients
- For the chowder:
1 pound bacon, cut into lardons
4 shallots, julienned
3 celery stalks, finely diced
2 leeks, washed and cut into ½-inch pieces
2 tablespoons all-purpose flour
3 quarts fish stock
1 quart clam juice
1 Yukon Gold potato, peeled and finely diced
1 teaspoon kosher salt, plus more as needed
1 cup heavy cream
18 mussels, cleaned and scrubbed
1 cod fillet (8 ounces), diced into 1-inch pieces
1 smoked cod fillet (8 ounces), diced into 1-inch pieces
6 sea scallops, diced into ½-inch pieces
1 lemon, zested and juiced
- For the herb garnish:
1 tablespoon chopped dill fronds
1 tablespoon chopped celery leaves
1 tablespoon chopped parsley leaves
Directions
- Bacon: Cook the bacon in a large pot over medium-low heat for about 5 minutes, until the fat has rendered and the bacon is crispy. Move it to a paper towel-lined plate with a slotted spoon, leaving the fat in the pot.
- Soften: Increase the heat to medium and add the shallots, celery and leeks. Cook for 5 to 7 minutes, until soft.
- Roux: Add the flour and stir into a thick paste. Cook for about 2 minutes, until it turns a light golden color.
- Simmer: Add the fish stock and clam juice and bring to a simmer. Add the potato and salt, then cook for about 10 minutes, until the potato is tender.
- Cream: Add the cream and the reserved bacon and bring back to a simmer.
- Mussels: Add the mussels and cover the pot. Cook for about 3 minutes, until they begin to open, and throw away any that stay closed.
- Seafood: Add the cod, smoked cod and scallops and cook for 3 to 4 minutes, just to heat through.
- Lemon: Stir in the lemon zest and juice. Taste and adjust the seasoning.
- Serve: Mix the dill, celery leaves and parsley in a small bowl and season with salt. Ladle the chowder into bowls and top with the herbs.
Notes
- The book's liquid is generous for 4 servings, so I'd start with 1½ quarts of stock and 2 cups of clam juice, then add more to taste. That's my own advice, and his printed amounts are on the card.
- Look for bottled clam juice near the canned tuna. Keep the celery leaves from the inside of the bunch for the garnish.
FAQs
Do I really need a pound of bacon?
Not if you want a lighter bowl, though that’s how the recipe is written. All of it goes in, with the fat cooking the vegetables and the crisp pieces stirred back in with the cream.
I’d start with 8 ounces, which is my own cut, and keep all the rendered fat in the pot. You’ll still get plenty of smoke, since the smoked cod brings its own.
What can I use instead of smoked cod?
Smoked haddock is the closest match, and you may see it sold as finnan haddie. Check the seafood counter or the freezer case, and choose undyed fish if you have the choice.
If you can’t find either, use another 8 ounces of regular cod and let the bacon carry the smoke, which is my own swap. You’ll lose some depth, but it’s still a very good chowder.
Why did my scallops turn rubbery?
Because seafood keeps cooking in hot soup, even after you turn off the heat. So take the pot off as soon as the scallops turn opaque and the fish reaches 145°F, then serve it right away.
The size of the pieces matters too, which is why the scallops are cut smaller than the fish. Cut them to ½ inch and they’ll cook through in the same few minutes.
How is it different from his fish chowder?
This is the big one, with bacon, a roux and a cup of cream, while his cod and tomato chowder is a light tomato broth with no cream at all. So pick this one for a big meal, and that one for a weeknight.
His New England chowder with clams sits closer to this bowl. But it keeps to one shellfish, while this pot mixes four kinds of seafood.
How far ahead can I start it?
You can cook through step 4 a day ahead, which is my own timing rather than the book’s. Cool the base in shallow containers, refrigerate it within 2 hours, then bring it to a full boil before the cream goes in.
Save the seafood for the last few minutes before you eat. And if you have leftovers, keep them for no more than 2 days and bring them to a full boil, knowing the seafood will firm up.
Zaytouna Studio Team is the kitchen team behind Chef Ramsay Recipes. We cook Gordon Ramsay’s recipes from his cookbooks and videos in a home kitchen and write them up for yours, with US and metric measurements.