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Chowder Tots Recipe

Name: Wharf Southern Kitchen & Whiskey Bars CHOWDER TOTS Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cups clams (fresh or canned, chopped); 8 oz cod (boneless, skinless, firm white fish), cut into 1/2" pieces; 6 oz salmon (skin removed), cut into 1/2" pieces; 4 slices bacon, diced; 2 tbs unsalted butter; 1 cup yellow onion, finely diced; 1 cup celery, finely diced; 1 cup carrot, finely diced; 2 tsp garlic, minced; 3 tbs all-purpose flour; 1 cup smoked corn (frozen or fresh kernels); 3 cups low-sodium seafood or chicken stock; 1 cups half-and-half or heavy cream; 1 each bay leaf; 1 tsp fresh thyme (or 1/2 tsp dried), leaves only; 1 tsp old bay seasoning; 1 tsp kosher salt; 1 tsp black pepper; 1 tbs fresh lemon juice; 24 each frozen tater tots (or homemade tots), cooked until very crispy; 1 cup Baja-style shredded cheese blend (pepper jack + cheddar); 2 tbs fresh chives, thinly sliced; 1 tsp butter (for tossing tots, optional); 2 each lemon wedges (for serving)

Inspired by Wharf Southern Kitchen & Whiskey Bar

Time55m

Serves4

Our fresh seafood chowder with clams, cod, salmon, bacon & smoked corn over crispy tots with Baja cheese & chives

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Ingredients

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Chowder

1 cups clams (fresh or canned, chopped)

8 oz cod (boneless, skinless, firm white fish), cut into 1/2" pieces

6 oz salmon (skin removed), cut into 1/2" pieces

4 slices bacon, diced

2 tbs Unsalted butter

1 cup yellow onion, finely diced

1 cup celery, finely diced

1 cup carrot, finely diced

2 tsp Garlic, minced

3 tbs 00 bread flour

1 cup smoked corn (frozen or fresh kernels)

3 cups low-sodium seafood or chicken stock

1 cups half-and-half or heavy cream

1 each bay leaf

1 tsp fresh thyme (or 1/2 tsp dried), leaves only

1 tsp old bay seasoning

1 tsp kosher salt

1 tsp black pepper

1 tbs fresh lemon juice

Tots & Finish

24 each frozen tater tots (or homemade tots), cooked until very crispy

1 cup Baja-style shredded cheese blend (pepper jack + cheddar)

2 tbs fresh chives, thinly sliced

1 tsp butter (for tossing tots, optional)

2 each lemon wedges (for serving)

Method

Chowder

Cook bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add diced bacon and cook, stirring occasionally, until crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate; reserve bacon fat in the pot.

Sweat aromatics

Add 2 tablespoons butter to the reserved bacon fat over medium heat. When butter melts, add diced onion, celery, and carrot. Season lightly with a pinch of salt. Sweat, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. This will thicken the chowder.

Add liquids and seasonings

Gradually whisk in the seafood/chicken stock until smooth, scraping up any browned bits. Add smoked corn, bay leaf, thyme, Old Bay, kosher salt, and black pepper. Bring to a gentle simmer and cook 8–10 minutes to allow flavors to meld and to slightly thicken the broth.

Finish with cream and seafood

Reduce heat to low. Stir in the half-and-half or heavy cream. Add the cod and salmon pieces and simmer gently (do not boil) until fish is opaque and cooked through, about 4–6 minutes depending on piece size. Add the chopped clams and cooked bacon, stir to combine and warm through for 1–2 minutes. Remove and discard the bay leaf. Stir in the lemon juice and taste; adjust seasoning with salt and pepper as needed.

Tots & Assembly

Crisp tots

Cook the tater tots according to package instructions but extend cooking time or broil briefly to achieve extra crispiness. If using frozen tots: bake at 425°F (220°C) on a rimmed sheet, turning once, until very golden and crisp, about 25–30 minutes total depending on oven. Toss with 1 teaspoon melted butter if desired for sheen and flavor.

Portion tots

Divide the crispy tots between 4 appetizer plates or make 2 larger share plates (about 6 tots per serving if 4 servings, or 12 tots per plate if 2).

Ladle chowder

Using a ladle, spoon a generous portion of the seafood chowder (including fish, clams, corn, and bacon) over the arranged tots so the tots remain partly visible and crisp. Aim for about 3/4 to 1 cup chowder per 6 tots (adjust to preference).

Add cheese & garnish

Sprinkle Baja-style shredded cheese evenly over the hot chowder so it melts slightly. Scatter reserved crispy bacon pieces and sliced chives over the top. Serve immediately with lemon wedges on the side for guests to squeeze over.