If you are craving a bowl of comfort that bursts with the fresh flavors of the sea, this Seafood Chowder Recipe is your dream come true. Imagine tender chunks of fish, succulent prawns, and savory mussel meat swimming in a decadent, creamy broth studded with sweet corn, tender potatoes, and crisp bacon. This chowder is both hearty and elegant, effortlessly combining textures and tastes that remind you of seaside dinners with friends and family. Whether you’re after an impressive meal for guests or a cozy night in, this recipe promises to warm your heart and satisfy your seafood cravings.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a vital role in creating the beautiful balance of flavors, textures, and colors that make this chowder irresistible. From the smoky bacon that adds depth to the fresh seafood that brings the ocean’s character, every component contributes something special.
- Seafood marinara mix (650g/1.3lb): A medley of fish, squid, prawns, and cooked mussel meat gives the chowder a variety of textures and flavors.
- Unsalted butter (50g/3 tbsp): Adds richness and a silky mouthfeel to the broth.
- Streaky bacon (100g/4oz): Chopped into small squares, it provides a smoky, salty punch that enhances the overall complexity.
- Garlic (2 cloves): Finely minced, garlic infuses subtle aroma without overpowering the dish.
- Chardonnay or dry white wine (½ cup): Adds acidity and brightness; optional but recommended for depth.
- Plain flour (â…“ cup): For thickening the chowder into that luscious creamy consistency.
- Chicken or homemade fish stock (1 litre/4 cups): A flavorful liquid base; homemade fish stock is best to avoid overpowering flavors.
- Carrots (2 medium): Peeled and diced, they bring a mild sweetness and vibrant color.
- Potatoes (2 large): Cut into cubes, they give the chowder satisfying body and creaminess when cooked.
- Thickened cream/heavy cream (1 cup): Provides the chowder with its signature richness and smooth texture.
- Corn (1 cup): Adds bursts of subtle sweetness and a lovely pop of color.
- Fish sauce (2 tsp): Surprisingly essential for a deep umami flavor that highlights the seafood.
- White pepper (pinch): Offers gentle heat without altering the color or overpowering.
- Chives or parsley (3 tbsp): Finely chopped fresh herbs for a bright, fresh garnish.
- Crusty or garlic bread: Perfect for dipping into every last delicious drop of chowder.
How to Make Seafood Chowder Recipe
Step 1: Prepare the seafood
Start by separating the cooked seafood, such as mussels or pre-cooked prawns, from the raw pieces. Cut any large chunks of fish into roughly 2.5cm cubes to ensure even cooking later on. Organizing your seafood upfront makes the cooking process smooth and keeps textures perfect.
Step 2: Cook the bacon and build your base
In a heavy-bottomed pot, melt the butter over medium heat and add the chopped bacon. Cook for about 3 to 4 minutes until the edges turn a beautiful light golden color. Use a slotted spoon to transfer bacon to a bowl, but leave the flavorful fat in the pot. This bacon fat is the foundation of your chowder’s rich flavor.
Step 3: Sauté garlic and deglaze
Add the finely minced garlic to the pot and cook for just 10 seconds—stay alert, as garlic burns quickly. Pour in the white wine and crank the heat up to high. Let it simmer rapidly for about 3 minutes while scraping the pot’s base to lift any golden bacon bits. This step deepens the flavor and introduces a subtle acidity that balances the creaminess.
Step 4: Make the roux and add stock
Turn the heat to medium and sprinkle the flour into the pot. Stir continuously for 1 minute to cook the flour and form a roux—this is what will thicken your chowder beautifully. Slowly pour in about one cup of your stock, stirring vigorously to dissolve the roux. Then add the remaining stock and whisk to remove lumps, creating a smooth, velvety base for your chowder.
Step 5: Simmer vegetables and bacon
Increase the heat to high and bring the mixture to a gentle boil. Add diced carrots, potatoes, and the cooked bacon back into the pot. Reduce the heat to medium-low and let everything simmer for around 10 to 12 minutes, until the carrots are just tender. This gives the vegetables time to soak up the flavors and soften perfectly without falling apart.
Step 6: Add cream, corn, fish sauce, seasonings, and raw seafood
Pour in the thickened cream for that signature chowder richness. Stir in the corn, fish sauce, and a pinch of white pepper. Add the raw seafood pieces and let them simmer for about 3 minutes. The seafood will cook gently in the broth—perfectly done when fish flakes easily with a fork and prawns turn opaque.
Step 7: Stir in cooked seafood and adjust seasoning
Finally, fold in the cooked mussels and any other cooked shellfish. Give the chowder a taste test and add salt if needed, although the bacon and fish sauce often provide enough savory punch. The layering of raw and cooked seafood ensures tender textures and bursting flavors every spoonful.
How to Serve Seafood Chowder Recipe
Garnishes
Finishing your chowder with freshly chopped chives or parsley adds a bright herbal note that cuts through the richness. Sprinkle generously right before serving to bring color and freshness to each bowl.
Side Dishes
Crusty bread or garlic bread is the perfect companion to this chowder. It’s made for dipping and soaking up that luxurious broth, turning every bite into a mouthwatering event. You could also serve a simple green salad on the side to balance the meal.
Creative Ways to Present
For a dinner party, consider serving the chowder in individual bread bowls for a rustic, charming touch. Garnish with a small wedge of lemon or a drizzle of extra virgin olive oil to add a burst of brightness. A sprinkle of smoked paprika or red pepper flakes can also add a lovely hint of spice and color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chowder into airtight containers and refrigerate. It will keep well for 2 to 3 days. Because seafood can be delicate, try to enjoy leftovers promptly for the best taste and texture.
Freezing
Freezing chowder can be tricky as cream and potatoes do not always freeze well, and seafood textures may change. If you freeze, do so before adding the cream and seafood, then add fresh cream and seafood when reheating. Freeze in portion-sized containers for about a month maximum.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the cream from curdling. Add a splash of stock or cream if it becomes too thick. Avoid microwave reheating for best texture and flavor.
FAQs
Can I use frozen seafood for this Seafood Chowder Recipe?
Absolutely! Just make sure to thaw the seafood completely and pat it dry to avoid excess water diluting your broth. Adjust cooking times slightly if pieces are larger or smaller than fresh ones.
Is it necessary to use wine in the recipe?
No, the wine adds a lovely depth and acidity but you can skip it if needed. Just substitute with a little extra stock or a splash of lemon juice to keep brightness in the chowder.
Can I make this chowder gluten-free?
Yes, simply substitute the plain flour with a gluten-free flour blend or cornstarch. Mix the thickener well to avoid lumps and cook slightly longer to ensure it’s fully incorporated.
What if I want a lighter chowder?
For a lighter version, swap out the heavy cream for milk or a combination of milk and a small amount of cream. The chowder will be less rich but still wonderfully comforting.
How do I know when the seafood is perfectly cooked?
The fish should flake easily with a fork and the prawns or squid turn opaque and firm but not rubbery. Overcooking seafood can make it tough, so keep a close eye during the final simmer.
Final Thoughts
This Seafood Chowder Recipe is one of those magical dishes that effortlessly combines simple ingredients into something extraordinary. It’s perfect for sharing, comforting on chilly nights, and delivers that fresh-from-the-sea experience right at your dining table. Give it a try—you might just find yourself reaching for it time and again when you want to impress or indulge in pure, soothing deliciousness.
Print
Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy seafood chowder featuring a mix of fresh seafood, bacon, and vegetables simmered in a flavorful broth and finished with cream and fresh herbs. Perfect for a comforting meal served with crusty bread.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cut any large fish pieces into 2.5cm (1″) cubes
Chowder 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
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
- 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
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
Garnish and Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread
Instructions
- Prepare seafood: Separate cooked seafood (usually mussels, prawns/shrimp) from raw seafood. Cut any large pieces of fish into 2.5cm (1″) cubes to ensure even cooking.
- Cook bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3-4 minutes until edges turn light golden. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté garlic and deglaze: Add minced garlic to the pot and cook for about 10 seconds, avoiding browning. Pour in the white wine (if using) and simmer rapidly on high for 3 minutes, scraping the base of the pot to loosen any browned bacon bits, until most of the wine has evaporated.
- Make roux: Reduce heat to medium. Add the flour to the pot and stir continuously for 1 minute, creating a roux that will thicken the chowder.
- Add stock: Gradually pour about 1 cup of the stock into the pot while stirring to dissolve the roux into a smooth paste. Then add the remaining stock, whisking to ensure the mixture is lump-free.
- Simmer vegetables and bacon: Increase heat to high and bring the chowder to a boil. Add the diced carrots, potatoes, and reserved cooked bacon. Lower the heat to medium and simmer for 10-12 minutes, or until the carrots are tender but not mushy.
- Add cream and seafood: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes, until the raw fish and seafood are just cooked through—fish flesh should flake easily when tested.
- Add cooked seafood and finish: Fold in the cooked seafood portion. Taste and adjust seasoning with salt if necessary (often not needed).
- Serve: Ladle the chowder into bowls and sprinkle with finely chopped chives or parsley. Serve hot with warm crusty or garlic bread for dipping.
Notes
- Use homemade fish stock if possible, as store-bought fish stock can alter the flavor.
- The white wine can be omitted if preferred; substitute with extra stock or water.
- For a gluten-free chowder, substitute plain/all-purpose flour with a gluten-free flour blend.
- Adjust cream quantity or substitute with milk for a lighter chowder.
- Ensure raw seafood is added last to prevent overcooking and maintain texture.
- Serve with crusty or garlic bread to complement the creamy chowder.
