Seafood Chowder Recipe

Introduction

This creamy seafood chowder is a comforting and flavorful dish perfect for any day of the week. Packed with a variety of fresh seafood, tender vegetables, and a rich broth, it’s sure to warm you up and satisfy your cravings.

Ingredients

• 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
• 50g (3 tbsp) unsalted butter
• 100g (4oz) streaky bacon, chopped into 1.5cm (1/2″) squares
• 2 cloves garlic, finely minced
• 1/2 cup chardonnay or other dry white wine (optional)
• 1/3 cup plain/all-purpose flour
• 1 litre (4 cups) chicken stock or homemade fish stock, low sodium
• 2 medium carrots, peeled and cut into 7mm (1/3″) pieces (~1 1/2 cups)
• 2 large potatoes, peeled and cut into 1cm (0.2″) cubes (~2 1/2 cups)
• 1 cup thickened or heavy cream (milk can be substituted for a lighter option)
• 1 cup corn (frozen or canned, drained)
• 2 tsp fish sauce
• Pinch white pepper (black pepper can be substituted)
• 3 tbsp chives or parsley, finely chopped for garnish
• Crusty bread or garlic bread, for serving

Instructions

1. Step 1: Separate any cooked seafood (such as mussels or some prawns) from raw seafood. Cut large pieces of fish into 2.5cm (1″) cubes.
2. Step 2: In a heavy-based pot, melt the butter over medium heat. Add the bacon and cook for 3 to 4 minutes until edges are lightly golden. Use a slotted spoon to remove bacon to a bowl, leaving the fat in the pot.
3. Step 3: Add the garlic to the pot and cook for 10 seconds, taking care not to brown it. Pour in the wine and simmer rapidly on high for 3 minutes, scraping the pot base to loosen any bacon bits. Allow most of the wine to evaporate.
4. Step 4: Reduce heat to medium, add the flour and stir continuously for 1 minute to form a roux.
5. Step 5: Gradually pour in about 1 cup of stock while stirring to dissolve the roux into a thick paste. Add the remaining stock and stir well to remove lumps, using a whisk if needed.
6. Step 6: Increase heat to high and bring to a boil. Add carrots, potatoes, and cooked bacon, then reduce heat to medium and simmer for 10 to 12 minutes until the carrots are just tender.
7. Step 7: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes until the fish is just cooked and flakes easily.
8. Step 8: Add the cooked seafood to the pot and stir gently. Taste and adjust salt if needed.
9. Step 9: Ladle chowder into bowls and garnish with chopped chives or parsley. Serve immediately with warm crusty or garlic bread for dipping.

Tips & Variations

• For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
• Use milk instead of cream to lighten the chowder without sacrificing flavor.
• Try adding diced celery or leek along with the carrots for extra depth.
• If you prefer not to use wine, simply skip it and deglaze with a splash of extra stock instead.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. Avoid freezing as the cream and potatoes may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood can be used but be sure to thaw it completely and drain any excess liquid before cooking to avoid watering down the chowder.

What can I substitute for fish sauce?

If you don’t have fish sauce, you can use soy sauce or a little extra salt to maintain the umami flavor, though the taste will be slightly different.

Seafood Chowder Recipe

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★★★★★

5 from 57 reviews

This hearty and creamy Seafood Chowder combines a medley of fresh and cooked seafood simmered with tender potatoes, carrots, bacon, and corn in a rich, flavorful broth thickened with a classic roux. Enhanced by white wine and finished with fresh chives, this comforting dish is perfect for a satisfying meal served with crusty or garlic bread.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American, Seafood

Ingredients

Scale 1x2x3x

Seafood

• 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
• Cooked seafood (mussels or prawns separated from raw seafood)
• Raw seafood (fish cut into 2.5cm / 1″ cubes, squid, prawns)

Base

• 50g (3 tbsp) unsalted butter
• 100g (4oz) streaky bacon, chopped into 1.5cm / 1/2″ squares
• 2 cloves garlic, finely minced
• 1/2 cup chardonnay or other dry white wine (optional)
• 1/3 cup plain/all-purpose flour (use gluten-free flour if needed)
• 1 litre (4 cups) low sodium chicken stock or homemade fish stock

Vegetables & Cream

• 2 medium carrots, peeled, cut into 7mm / 1/3″ pieces (~1 1/2 cups)
• 2 large potatoes, peeled, cut into 1cm / 0.2″ cubes (~2 1/2 cups)
• 1 cup thickened cream / heavy cream (milk can substitute for lighter option)
• 1 cup corn (frozen or canned, drained)

Seasonings & Garnish

• 2 tsp fish sauce
• Pinch white pepper (can substitute black pepper)
• 3 tbsp chives or parsley, finely chopped, for garnish

Serving

• Crusty bread or garlic bread

Instructions

1. Prepare Seafood: Separate cooked seafood (such as mussels and sometimes prawns) from the raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes to ensure even cooking.
2. Cook Bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3 to 4 minutes until the edges are lightly golden. Use a slotted spoon to remove the bacon into a bowl, leaving the fat in the pot.
3. Sauté Garlic and Deglaze: Add the minced garlic to the bacon fat and cook for about 10 seconds, taking care not to let it brown. Pour in the white wine and simmer rapidly on high heat for 3 minutes, scraping the base of the pot to loosen any browned bacon bits. The wine should mostly evaporate at this point.
4. Make Roux: Reduce heat to medium and sprinkle in the flour. Stir constantly for 1 minute to cook out the raw flour taste and create a roux.
5. Add Stock: While stirring, gradually pour in about 1 cup of the chicken or fish stock, stirring continuously so the roux dissolves into a thick paste. Then, add the remaining stock and whisk or stir vigorously to remove lumps and create a smooth broth.
6. Simmer Vegetables and Bacon: Increase heat to high and bring the chowder to a boil. Add the diced carrots, potatoes, and cooked bacon back into the pot. Lower heat to medium and simmer for 10 to 12 minutes until the carrots are just tender.
7. Add Cream, Corn, Seasonings, and Raw Seafood: Stir in the thickened cream, fish sauce, white pepper, drained corn, and raw seafood pieces. Simmer gently for 3 minutes until the fish is just cooked and flakes easily when tested.
8. Incorporate Cooked Seafood and Final Taste: Stir the reserved cooked seafood into the chowder. Taste and adjust seasoning with salt if needed (usually unnecessary due to bacon and fish sauce).
9. Serve: Ladle the chowder into warm bowls and sprinkle with fresh chives or parsley. Accompany with crusty bread or garlic bread for dipping and enjoying the delicious broth.

Notes

• Use low sodium stock or homemade fish stock to control saltiness and enhance natural flavors.
• Separate cooked and raw seafood to avoid overcooking tender shellfish and to manage timing.
• For gluten-free chowder, substitute all-purpose flour with a gluten-free flour blend for the roux.
• White wine is optional but adds a subtle acidity and depth of flavor; substitute with extra broth if omitted.
• Use heavy cream for a richer chowder or milk for a lighter alternative.
• Adjust fish sauce and salt cautiously as bacon and stock already contribute saltiness.
• Serve immediately for best texture and flavor; reheating may slightly thicken chowder.

Keywords: seafood chowder, creamy seafood soup, fish chowder, seafood soup with bacon, comforting chowder recipe