Hey potatoes and bacon ... make room in the hot tub for cod, shrimp, clams and crab! You don't have to live on the coast to make this amazing soup.
Crab: Replacing the canned crab meat with fresh crab legs really takes this recipe to the next level. For this substitution, simmer 1/2-3/4 pound of crab legs with the cod at the beginning. Remove at the same time as the cod, allow to cool a bit and then remove the crab meat from the shells. Return the shells to the water/broth, along with any shells removed from the shrimp, and simmer for 15 minutes. Remove the big shells from the broth and strain broth well for smaller fragments. The resulting broth will be much richer and add even more flavor to the chowder.