"In restaurants, it is often a gimmick, where a bowl is simply made with a ladle of each variety, but not so here. This recipe is built from the ground up to be the best of both worlds, a seafood chowder with the deep umami of tomatoes, the smoky sweetness of roasted red peppers, and a silkiness that only cream can provide. No matter which of the dominant Northeastern chowders you prefer, this one is sure to please your palate."
"On top of the clever combination of styles, this recipe is made hearty with plenty of potatoes, onion, garlic, and, of course, seafood. For the protein here, we eschewed the traditional clams, choosing instead a medley of complementary flavors. Succulent shrimp, tender pieces of cod, and luscious scallops gently poached in the flavorful broth create a perfect melange of flavors, making this a recipe that you'll come back to again and again."
The chowder marries a tomato base with cream to bridge Manhattan and New England styles, accentuated by roasted red peppers for smoky sweetness and deep tomato umami. Bacon renders fat, while parboiled russet potatoes, onions, and garlic add heartiness and aromatics. A trio of seafood—shrimp, cod, and scallops—poaches gently in clam juice and broth, yielding tender, complementary textures. Tomato paste and diced roasted peppers enrich the broth; cream or half-and-half finishes it with silkiness. Cider vinegar brightens the flavor. Minced parsley provides a fresh garnish. The result is a rich, balanced, and hearty seafood chowder.
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