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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/seafood-chowder-recipe/