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
Scale
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.
