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If you’re craving a heartwarming dish that wraps you in layers of rich, creamy flavor and fresh ocean goodness, this Seafood Chowder Recipe will quickly become one of your all-time favorites. Bursting with tender chunks of fish, succulent prawns, and sweet corn simmered in a luscious, velvety broth, this chowder brings both comfort and a touch of seaside charm to your table. It’s a perfect blend of simple, wholesome ingredients working together to create something truly special that you’ll want to serve again and again.
Ingredients You’ll Need
The beauty of this Seafood Chowder Recipe lies in its straightforward, quality ingredients that deliver a marvelous combination of taste, texture, and color. Each element plays a crucial role—from the smoky bacon adding depth, to the fresh vegetables lending sweetness and crunch, to the creamy broth that ties it all together perfectly.
- 650g/1.3lb seafood marinara mix or mixed fresh seafood: A delicious medley of fish, squid, prawns, and cooked mussel meat that forms the hearty base of your chowder.
- 50g (3 tbsp) unsalted butter: Essential for cooking the bacon and creating a rich, silky roux for thickening the chowder.
- 100g/4oz streaky bacon, chopped into 1.5cm/1/2″ squares: Adds irresistible smoky flavor and a satisfying bite throughout the chowder.
- 2 cloves garlic, finely minced: Offers a fragrant warmth that gently infuses the broth.
- 1/2 cup chardonnay or other dry white wine (optional): Adds acidity and complexity, brightening the flavors without overpowering them.
- 1/3 cup plain/all-purpose flour: The key to creating that velvety, thick chowder texture (gluten-free options noted).
- 1 litre (4 cups) chicken stock/broth, low sodium or homemade fish stock: Provides a savory liquid base; homemade fish stock especially enhances the seafood flavor.
- 2 medium carrots, peeled and cut into 7mm/1/3″ pieces (~1 1/2 cups): Adds sweetness and a bit of crunch, balancing the richness.
- 2 large potatoes, peeled and cut into 1cm/0.2″ cubes (~2 1/2 cups): Makes the chowder wonderfully hearty and creamy once cooked.
- 1 cup thickened cream/heavy cream: Brings luxurious creaminess that defines a classic chowder (milk can be used for a lighter option).
- 1 cup corn (frozen or canned, drained): Offers a pop of sweetness and color.
- 2 tsp fish sauce: Adds an umami punch, enhancing the seafood flavors without being fishy.
- Pinch white pepper: Provides subtle heat without disrupting the chowder’s creamy color.
- 3 tbsp chives or parsley, finely chopped: Fresh herbs brighten the final dish and add a lovely visual appeal.
- Crusty bread or garlic bread: Perfect for dunking and soaking up every last luscious drop of chowder.
How to Make Seafood Chowder Recipe
Step 1: Prepare the Seafood
Start by separating any cooked seafood, like mussels or cooked prawns, from the raw pieces. Cut larger fish into roughly 2.5cm cubes to ensure they cook evenly. Having the seafood prepped and separated means you’ll add different varieties at just the right time, so each one stays tender and perfect in your chowder.
Step 2: Cook Bacon and Build the Base
Melt the butter in a heavy-based pot over medium heat and add your chopped bacon. Cook it gently for about 3 to 4 minutes until it’s golden at the edges and deliciously crisp. Remove the bacon with a slotted spoon and set it aside, leaving the flavorful bacon fat in the pot—this is the foundation of your chowder’s incredible depth.
Step 3: Add Garlic and Deglaze
Quickly sauté the minced garlic in the bacon fat for about 10 seconds until fragrant, avoiding browning to keep the flavors fresh. Then, pour in the white wine and crank up the heat to high. Let it simmer rapidly for 3 minutes while scraping the bottom to loosen those lovely golden bacon bits—this deglazing step infuses your chowder with tons of flavor.
Step 4: Create the Roux
Turn the heat down to medium and sprinkle in the flour. Stir continuously for about a minute to cook out the raw taste and build your roux. This step is crucial to give your chowder that silky thickness and body you crave.
Step 5: Add Stock and Simmer Vegetables
Slowly whisk in about 1 cup of your chicken or fish stock to dissolve the roux into a smooth paste, then pour in the remaining stock, stirring until lump-free. Increase the heat to high and bring everything to a boil. Add the carrots, potatoes, and cooked bacon back into the pot, then reduce to medium heat to simmer gently for 10 to 12 minutes, until the vegetables are just tender.
Step 6: Incorporate Cream, Corn, and Raw Seafood
Pour in the thickened cream, then add the corn, fish sauce, and white pepper. Gently stir in your raw seafood and simmer for a brief 3 minutes—just enough time for the delicate seafood to cook through without drying out. You’ll want to see the fish start flaking easily when done.
Step 7: Finish with Cooked Seafood and Season
Finally, fold in the cooked seafood pieces for just a minute to warm through. Taste your chowder and adjust salt if necessary (often the bacon and fish sauce provide plenty of seasoning). Now your chowder is ready to ladle and serve, bursting with flavor and velvety comfort.
How to Serve Seafood Chowder Recipe
Garnishes
Sprinkle freshly chopped chives or parsley over the top to bring a bright, fresh note and a splash of color that makes the chowder even more inviting. A little greenery is all it takes to elevate the presentation and add a hint of herbal freshness against the creamy base.
Side Dishes
Crusty bread or garlic bread is an absolute must-have companion. Use it to soak up every savory spoonful—you’ll find yourself dipping and savoring every bite. A simple green salad with a tangy vinaigrette also pairs wonderfully, balancing out the richness with crisp, refreshing greens.
Creative Ways to Present
For a special touch, serve the chowder in individual hollowed-out sourdough bread bowls—both eye-catching and deliciously practical for scooping. Another idea is to garnish with a sprinkle of smoked paprika or a few drops of chili oil for a subtle kick that teases the palate. Presentation is your chance to put a little fun into this classic recipe!
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Seafood Chowder Recipe in an airtight container for 3 to 4 days. Keep it chilled at all times, and for best flavor and safety, reheat it thoroughly before enjoying again. The seafood and cream base hold beautifully during this time, making for perfect next-day meals.
Freezing
Freezing chowders with cream and seafood can be tricky, as the texture may change slightly. If you want to freeze leftovers, do so immediately after cooking and cool it quickly. Store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating gently to help maintain the creamy texture as much as possible.
Reheating
When reheating your Seafood Chowder Recipe, warm it slowly over low to medium heat on the stove, stirring often. This gradual heat helps prevent the cream from breaking and keeps the seafood tender. Avoid using a microwave if possible, as uneven heating can affect texture and flavor.
FAQs
Can I use canned seafood instead of fresh?
While fresh seafood is ideal for texture and flavor, canned seafood such as crab or clams can be used in a pinch, but adjust cooking times accordingly to prevent overcooking and becoming rubbery.
What if I don’t have white wine for deglazing?
You can skip the white wine or substitute with a splash of lemon juice or extra broth. The chowder will still have lovely flavor, though the wine adds a subtle brightness.
Is there a non-dairy alternative for the cream?
Yes, you can replace thickened cream with coconut cream or a plant-based cream alternative for a dairy-free chowder, though the flavor will be slightly different but still delicious.
How do I ensure the seafood doesn’t overcook?
The key is to add raw seafood towards the end of cooking and simmer gently for only about 3 minutes. This keeps everything tender and prevents rubbery textures.
Can I make this chowder gluten-free?
Absolutely! Use a gluten-free flour blend instead of plain flour to make the roux, and be sure your stock and any other packaged ingredients do not contain gluten.
Final Thoughts
There’s truly nothing like a comforting bowl of this Seafood Chowder Recipe to warm your soul and impress your friends and family. Its satisfying mix of fresh seafood, creamy broth, and simple vegetables is a winning combination that feels both cozy and special. Give it a try—you’ll soon see why this chowder is a beloved classic that’s perfect for any season.
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Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Description
This rich and creamy Seafood Chowder combines a medley of fresh and cooked seafood with bacon, potatoes, carrots, and sweet corn in a velvety broth. Enhanced with white wine, garlic, and a touch of fish sauce, this comforting dish is perfect for a satisfying meal served with crusty bread.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- 3 tbsp (50g) 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)
Chowder Base
- 1/3 cup (40g) plain/all-purpose flour (use gluten-free flour for gluten-free option)
- 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 (0.4″) cubes (~2 1/2 cups)
- 1 cup thickened cream/heavy cream (milk can be substituted for lighter chowder)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (black pepper as substitute)
To Serve
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread
Instructions
- Prepare seafood: Separate cooked seafood (typically mussels and sometimes prawns/shrimp) from raw seafood in the marinara mix. Cut any large fish pieces into 2.5cm (1″) cubes for even cooking.
- Cook bacon: In a heavy-based pot, melt butter over medium heat. Add bacon and cook for 3–4 minutes until edges are lightly 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 without browning. Pour in white wine and simmer rapidly over high heat for 3 minutes, scraping the pot base to loosen browned bits, until the wine mostly evaporates.
- Make roux: Reduce heat to medium and add flour. Stir continuously for 1 minute to create a roux that will thicken the chowder.
- Add stock: While stirring, pour about 1 cup of the stock into the roux to dissolve it into a thick paste. Then add remaining stock gradually, whisking to avoid lumps for a smooth broth.
- Simmer vegetables and bacon: Bring the chowder to a boil over high heat. Add carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10–12 minutes until carrots are tender but still firm.
- Cook raw seafood with cream: Add cream, fish sauce, white pepper, corn, and the raw seafood pieces. Simmer gently for 3 minutes until fish just flakes and seafood is cooked through.
- Add cooked seafood and season: Stir in the reserved cooked seafood. Taste and adjust salt if necessary (salt may not be needed due to fish sauce and bacon).
- Serve with garnish: Ladle chowder into bowls, sprinkle with chopped chives or parsley, and serve alongside warm crusty or garlic bread for dipping.
Notes
- Use homemade fish stock when possible to avoid overpowering flavors from store-bought versions.
- White wine is optional; it adds depth but can be omitted if preferred.
- Substitute all-purpose flour with gluten-free flour for a gluten-free chowder.
- For a lighter chowder, substitute cream with milk, although this will reduce richness.
- Separate cooked and raw seafood to prevent overcooking delicate seafood like mussels.
- Fish sauce provides umami and saltiness; adjust added salt accordingly.
