Description
This rich and creamy Seafood Chowder features a blend of fresh and cooked seafood simmered in a buttery bacon and garlic broth thickened with a roux and enriched with cream. Hearty potatoes, carrots, and sweet corn add texture and depth to the luscious soup, garnished with fresh chives and served best with crusty or garlic bread for a satisfying meal perfect for any seafood lover.
Ingredients
Scale
Seafood
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
- 2.5cm (1″) cubes of any large fish pieces (if applicable)
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 (use gluten-free flour for GF option)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
Vegetables & Add-ins
- 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 used for lighter option)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (black pepper can be substituted)
Garnish & Serving
- 3 tbsp finely chopped chives or parsley
- Crusty bread or garlic bread for serving
Instructions
- Prepare seafood: Separate cooked seafood (like mussels and sometimes prawns) from raw seafood. Cut any large fish pieces 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 are light golden. Remove the bacon with a slotted spoon, leaving the fat in the pot.
- Sauté garlic and deglaze: Add minced garlic to the bacon fat and cook for 10 seconds without browning. Pour in the white wine and simmer rapidly over high heat for about 3 minutes, scraping up any browned bits from the pot base until the wine mostly evaporates.
- Make roux: Reduce heat to medium and stir in the flour. Cook for 1 minute to form a roux, which will thicken the chowder.
- Add stock: While stirring, gradually pour in about 1 cup of the stock to dissolve the roux into a smooth, thick paste. Add the remaining stock and whisk to eliminate lumps, creating a smooth broth.
- Simmer vegetables and bacon: Increase heat to high, bring to a boil, then add the diced carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10-12 minutes until the carrots are almost tender.
- Cook raw seafood: Add the cream, fish sauce, white pepper, corn, and raw seafood to the pot. Simmer gently for 3 minutes or until the seafood is just cooked through; fish should flake when tested.
- Add cooked seafood: Stir in the pre-cooked seafood carefully. Taste the chowder and adjust seasoning with salt if necessary.
- Serve: Ladle the chowder into bowls and sprinkle with fresh chives or parsley. Serve immediately alongside warm crusty or garlic bread for dunking and enjoying a hearty, comforting meal.
Notes
- Note 1: Use a mix of fresh and cooked seafood for best texture, adding the cooked seafood last to avoid overcooking.
- Note 2: Homemade fish stock is preferred over store-bought for richer flavor; alternatively, low sodium chicken stock works well.
- Note 3: For a gluten-free version, substitute plain flour with a gluten-free plain flour blend.
- To lighten, substitute cream with milk and reduce butter slightly.
- White pepper adds a milder spice compared to black, but either can be used based on preference.
