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Seafood Chowder Recipe

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4.6 from 103 reviews

This seafood chowder is a rich and creamy soup made with a mix of fresh or frozen seafood marinara, enhanced with streaky bacon, garlic, white wine, and a creamy broth made from chicken stock and thickened with a roux. The chowder features tender potatoes, carrots, and sweet corn, finished with fish sauce for depth and garnished with fresh chives. It’s easy to prepare yet delivers restaurant-quality flavors perfect for a comforting main meal.

Ingredients

Seafood

  • 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)

Base

  • 50g (3 tbsp) unsalted butter
  • 100g (4 oz) 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 (see note for gluten-free option)

Broth and Vegetables

  • 1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock (avoid store-bought 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 (0.4″) cubes (~2 1/2 cups)
  • 1 cup corn (frozen or canned, drained)
  • 2 tsp fish sauce
  • Pinch white pepper (can substitute with black pepper)

Finishing & Serving

  • 1 cup thickened cream / heavy cream (can substitute milk for a lighter option)
  • 3 tbsp chives or parsley, finely chopped, for garnish
  • Crusty bread or garlic bread, to serve

Instructions

  1. Prepare seafood: Separate any cooked seafood (usually mussels or cooked prawns) from raw seafood. Cut large pieces of fish into 2.5cm (1″) cubes to ensure even cooking.
  2. Cook bacon and butter: In a heavy-based pot, melt butter over medium heat. Add streaky bacon and cook for 3 to 4 minutes until edges are lightly golden. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Sauté garlic and deglaze: Add finely minced garlic to the pot and cook for about 10 seconds without browning. Pour in the white wine and simmer rapidly over high heat for 3 minutes, scraping the pot base to loosen bacon bits, until most of the wine has evaporated.
  4. Make roux: Reduce heat to medium and add the flour, stirring continuously for 1 minute to form a roux, which will thicken the chowder.
  5. Add stock and stir: Gradually pour in about 1 cup of stock while stirring to dissolve the roux into a paste. Add the remaining stock, stirring well until the mixture is smooth and free of lumps. Use a whisk if necessary.
  6. Simmer vegetables and bacon: Bring the chowder to a boil over high heat, then add the carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10 to 12 minutes until carrots are just tender.
  7. Add cream, corn, seasonings, and raw seafood: Stir in the thickened cream, corn, fish sauce, white pepper, and raw seafood. Simmer gently for 3 minutes until the seafood is just cooked through and flaky.
  8. Finish with cooked seafood and adjust seasoning: Fold in the cooked seafood pieces. Taste the chowder and add salt if needed (usually not necessary because of fish sauce).
  9. Serve: Ladle the chowder into bowls, sprinkle with chopped chives or parsley, and serve with warm crusty or garlic bread for dipping.

Notes

  • Seafood mix: Use store-bought seafood marinara mix commonly found at large grocery stores, containing fish, salmon, squid rings, prawns, and cooked mussels. Thaw frozen mix overnight in the fridge if needed.
  • Chicken stock vs fish stock: Chicken stock is used here instead of store-bought fish stock, which tends to be inferior. Chicken stock provides a better balanced broth that enhances seafood flavor without tasting like chicken.
  • Gluten-free option: Omit the flour. Mix 2.5 tbsp each cornflour/cornstarch with water and stir this mixture into the cream before adding it to the chowder. Then proceed as usual.
  • Leftovers: Keep refrigerated for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge and gently reheat on low heat to avoid overcooking seafood.
  • Vegetable alternatives: You can experiment with other root vegetables such as parsnips, celery root, or add celery for extra flavor as desired.

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