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Seafood Chowder - Sleepymorro Style

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“We created this during a very stormy day in Morro Bay, CA.”

Ingredients Nutrition


  1. In a large pot, cook the bacon over moderate heat until crisp.
  2. Remove with a slotted spoon and drain on paper towels.
  3. Pour off all but 2 tablespoons of the bacon fat from the pan and reduce the heat to moderately low.
  4. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
  5. Add the stock, water, potatoes, carrot, celery, corn and salt and bring to a boil.
  6. Reduce the heat and simmer until the potatoes are almost tender, about 15 minutes.
  7. Add the fish, scallops, shrimp and lobster to the pot.
  8. Simmer, covered, until the fish and seafood are just cooked, about 3 minutes.
  9. Add the light cream and pepper.
  10. Bring just to a simmer.
  11. Serve sprinkled with the bacon, paprika or fish spice and parsley.
  12. Add a light dollop of heavy cream to each bowl as the finishing touch.
  13. Serve with herb buttered baguettes lightly toasted.

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