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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.

Ingredients

Scale

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

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