Seafood Chowder Recipe

Introduction

This hearty seafood chowder is a comforting blend of fresh seafood, creamy broth, and tender vegetables. Perfect for cozy nights, it combines rich flavors with a smooth texture that satisfies without being heavy. Serve it with crusty bread for a complete meal.

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) low sodium chicken stock or homemade fish stock
• 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 cream or heavy cream (milk can be used for a lighter option)
• 1 cup corn (frozen or canned, drained)
• 2 tsp fish sauce
• Pinch of 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 (usually mussels or prawns) from raw seafood. Cut large pieces of fish into 2.5cm (1″) cubes.
2. Step 2: In a heavy-based pot, melt butter over medium heat. Add chopped bacon and cook for 3–4 minutes until edges turn light golden. Remove bacon with a slotted spoon and leave the fat in the pot.
3. Step 3: Add minced garlic to the pot and cook for about 10 seconds without browning. Pour in white wine and simmer rapidly on high heat for 3 minutes, scraping the bottom of the pot to loosen any browned bits until most of the wine evaporates.
4. Step 4: Reduce the heat to medium and stir in the flour. Cook for 1 minute to form a roux.
5. Step 5: Gradually add about 1 cup of stock while stirring to dissolve the roux into a paste. Then add the remaining stock and stir well until smooth and lump-free.
6. Step 6: Increase heat to high and bring to a boil. Add carrots, potatoes, and cooked bacon. Lower the heat to medium and simmer for 10–12 minutes, until carrots are nearly tender.
7. Step 7: Stir in cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes until seafood is just cooked and flakes easily.
8. Step 8: Add the cooked seafood, stir gently, and taste. Adjust seasoning with salt if needed.
9. Step 9: Ladle the chowder into bowls. Garnish with chopped chives or parsley and serve immediately with warm crusty or garlic bread.

Tips & Variations

• Use homemade fish stock for a richer, cleaner flavor; avoid store-bought fish stock for best results.
• For a gluten-free version, substitute plain flour with a gluten-free flour blend.
• Substitute milk for cream to lighten the chowder without sacrificing much richness.
• If you prefer, leave out the wine or replace it with extra stock.
• Feel free to add other vegetables like celery or leeks for extra depth of flavor.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This chowder is best enjoyed fresh as seafood texture may change after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood works well. Just thaw it fully before cooking, and add it according to the recipe timing to avoid overcooking.

What can I use if I don’t have fish sauce?

You can substitute fish sauce with a splash of soy sauce or a pinch of sea salt for a similar savory depth, though the flavor will be less distinctive.

Seafood Chowder Recipe

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5 from 118 reviews

A rich and creamy seafood chowder featuring a mix of fresh seafood, crispy bacon, tender potatoes, and sweet corn, all simmered in a flavorful wine and broth-based roux. Perfectly balanced with a touch of fish sauce and fresh herbs, this hearty chowder is ideal for a comforting meal served with crusty garlic bread.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Seafood

Ingredients

Scale 1x2x3x

Seafood

• 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
• Cut large fish pieces into 2.5cm (1″) cubes

Base & Aromatics

• 50g (3 tbsp) unsalted butter
• 100g (4 oz) streaky bacon, chopped into 1.5 cm (1/2″) squares
• 2 cloves garlic, finely minced
• 1/2 cup chardonnay or other dry white wine (optional)

Thickener & Stock

• 1/3 cup plain/all-purpose flour (can substitute gluten-free flour)
• 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)

Vegetables & Cream

• 2 medium carrots, peeled and cut into 7 mm (1/3″) pieces (~1 1/2 cups)
• 2 large potatoes, peeled and cut into 1 cm (0.4″) cubes (~2 1/2 cups)
• 1 cup thickened or heavy cream (may substitute milk for a lighter option)
• 1 cup corn, frozen or canned, drained

Seasonings & Garnish

• 2 tsp fish sauce
• Pinch of white pepper (can substitute with black pepper)
• 3 tbsp finely chopped chives or parsley, for garnish
• Crusty bread or garlic bread, for serving

Instructions

1. Prepare Seafood: Separate cooked seafood (such as mussels and sometimes prawns/shrimp) from the raw seafood. Cut larger pieces of fish 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 turn light golden. Remove the bacon with a slotted spoon to a bowl, leaving the rendered fat in the pot.
3. Sauté Garlic & Deglaze: Add the minced garlic to the pot and cook for 10 seconds without browning. Pour in the white wine and rapidly simmer on high heat for 3 minutes, scraping the bottom of the pot to release any browned bacon bits until most of the wine evaporates.
4. Make Roux: Reduce heat to medium. Add the flour to the pot and stir continuously for 1 minute to create a roux base, gently cooking out the raw flour taste.
5. Add Stock: Slowly pour about 1 cup of the chicken or fish stock into the roux while stirring to dissolve it into a thick paste. Then add the remaining stock, mixing well until the mixture becomes smooth and lump-free. Use a whisk if necessary.
6. Simmer Vegetables and Bacon: Turn the heat to high and bring the pot to a boil. Add the peeled and chopped carrots, cubed potatoes, and the cooked bacon. Reduce heat to medium and simmer uncovered for 10 to 12 minutes, or until the carrots are just tender but still hold their shape.
7. Cook Raw Seafood & Add Flavorings: Stir in the thickened cream, fish sauce, white pepper, drained corn, and raw seafood pieces. Let the chowder simmer gently for 3 minutes until the seafood is just cooked and flakes easily when tested.
8. Incorporate Cooked Seafood & Adjust Seasoning: Add the reserved cooked seafood to the pot. Stir gently to combine. Taste the chowder and adjust salt if needed, although often the fish sauce and bacon add sufficient seasoning.
9. Serve: Ladle the chowder into serving bowls and garnish with finely chopped chives or parsley. Serve immediately with warm crusty bread or garlic bread for dipping.

Notes

• Using homemade fish stock enhances the chowder’s flavor, but low sodium chicken stock is a good substitute.
• If avoiding gluten, use a gluten-free flour blend in place of all-purpose flour for the roux.
• White wine can be omitted; simply skip the deglazing step or use a splash of water or stock.
• The seafood marinara mix often includes a combination of raw and pre-cooked shellfish; adding them separately avoids overcooking delicate seafood.
• For a lighter chowder, substitute milk for thickened cream and reduce butter slightly.
• Serve with crusty bread or garlic bread to soak up the rich broth.

Keywords: seafood chowder, creamy seafood soup, seafood marinara, bacon chowder, fish chowder, seafood soup recipe