If you are craving a hearty, soul-warming dish that combines smoky bacon, sweet corn, and the fresh bounty of the sea, then you absolutely need to try this Seafood Chowder with Bacon, Corn, and Fresh Seafood Recipe. This chowder bursts with contrasting textures and flavors, from tender chunks of fish and squid to crispy bits of bacon swirled through a creamy, velvety broth. It’s everything you want on a cozy night, bringing together simple yet vibrant ingredients in a way that feels like a warm hug in a bowl.
Ingredients You’ll Need
What makes this recipe truly unforgettable are the simple, essential ingredients that come together to create incredible depth and character. Each component plays a role, whether adding richness, sweetness, or that briny ocean freshness that defines great seafood chowder.
- 650g seafood marinara mix or mixed fresh seafood: A luscious combination of fish, squid, prawns, and cooked mussel meat gives the chowder its delightful seafood complexity.
- 50g unsalted butter: Adds creaminess and helps beautifully render the bacon fat.
- 100g streaky bacon, chopped: Imparts a smoky crunch that balances the chowder’s creaminess perfectly.
- 2 cloves garlic, finely minced: Provides fragrant warmth without overpowering the delicate seafood.
- 1/2 cup chardonnay or dry white wine (optional): Adds acidity and depth, enhancing the seafood flavors expertly.
- 1/3 cup plain flour: The secret behind that luscious, thickened chowder texture.
- 1 litre chicken stock or homemade fish stock: Forms the savory base that ties everything together — homemade fish stock is ideal for the freshest flavor.
- 2 medium carrots, peeled and diced: Adds a subtle sweetness and slight firmness.
- 2 large potatoes, peeled and cubed: Provides comforting heartiness, soaking up the creamy broth.
- 1 cup thickened or heavy cream: For a luxuriously silky finish that coats every spoonful.
- 1 cup corn, frozen or canned, drained: Brings a pop of sweetness and bright color contrast.
- 2 tsp fish sauce: A wonderful umami boost that enhances the seafood depth.
- Pinch white pepper: Gently spices the chowder without overwhelming its delicate flavors.
- 3 tbsp finely chopped chives or parsley: Adds fresh herbal brightness as garnish.
- Crusty or garlic bread: Essential for dunking and savoring every drop of the chowder.
How to Make Seafood Chowder with Bacon, Corn, and Fresh Seafood Recipe
Step 1: Prepare Your Seafood
Start by separating any cooked seafood, like mussels or some prawns, from the raw pieces. Cut any large fish chunks into approximately 2.5 cm cubes so they cook evenly. This prep is key because the raw and cooked seafood are added at different stages, ensuring everything is perfectly tender without overcooking.
Step 2: Crisp Up the Bacon
In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3 to 4 minutes, until the edges turn a beautiful golden crisp. Use a slotted spoon to remove the bacon, leaving the glorious bacon fat in the pot — this will add incredible flavor to the base.
Step 3: Build the Flavor Base
Quickly sauté the minced garlic in the bacon fat for about 10 seconds, taking care not to let it brown, which keeps its delicate flavor intact. Pour in the white wine, if using, and simmer on high for 3 minutes. This deglazes the pan, loosening those tasty golden bacon bits stuck to the bottom, while the wine reduces beautifully without overpowering the chowder.
Step 4: Create the Roux and Add Stock
Lower the heat to medium and sprinkle in the flour, stirring constantly for 1 minute to make a roux that will give your chowder its silky, thick texture. Gradually pour in about 1 cup of the stock while stirring to dissolve the roux into a smooth paste. Then add the remaining stock, whisking to ensure there are no lumps. This rich broth forms the heart of your chowder.
Step 5: Simmer Vegetables and Bacon
Turn the heat to high and bring the broth to a vigorous boil. Add diced carrots, potatoes, and the reserved crispy bacon pieces. Reduce heat to medium and let it simmer for 10 to 12 minutes until the carrots and potatoes are tender but still hold their shape — this texture contrast makes every bite delightful.
Step 6: Add Cream, Corn, and Raw Seafood
Stir in the cream, fish sauce, white pepper, corn, and the raw seafood. Let the chowder gently simmer for 3 minutes, just long enough for the fish and squid to cook through and flake apart easily. This step ensures the seafood remains tender and fresh tasting, never rubbery.
Step 7: Finish with Cooked Seafood and Final Taste
Gently fold in the cooked mussels and prawns, stirring them in just to warm through. Taste the chowder and decide if it needs a touch more salt — often the bacon and fish sauce do the job perfectly. Your Seafood Chowder with Bacon, Corn, and Fresh Seafood Recipe is now ready to bring joy!
How to Serve Seafood Chowder with Bacon, Corn, and Fresh Seafood Recipe
Garnishes
A sprinkle of freshly chopped chives or parsley adds a fresh, herbal note that brightens the creamy chowder and gives it an irresistible pop of color. These little green flecks turn a humble bowl into something special.
Side Dishes
This chowder begs for crusty bread for dunking — warm garlic bread takes it to another level of comfort food heaven. You can also serve a crisp green salad alongside to add a refreshing crunch and balance the richness.
Creative Ways to Present
Serve the chowder in rustic bowls with a small ramekin of extra chopped herbs and a wedge of lemon on the side. A drizzle of good olive oil or a few drops of chili oil can add an extra dimension of indulgence. For a charming touch, top each bowl with a crispy bacon strip and a scattering of sweet corn kernels on top for contrast.
Make Ahead and Storage
Storing Leftovers
Seafood chowder is best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Keep in mind that seafood texture may slightly change, but the overall flavor binds wonderfully overnight.
Freezing
Because of the cream and seafood, freezing this chowder is not ideal — the texture of the cream can separate and the seafood can become rubbery. If you must, freeze the base without seafood for up to 2 months, then add fresh seafood when reheating.
Reheating
Reheat gently over low heat, stirring frequently to prevent curdling. Add a splash of stock or cream if the chowder feels too thick. Avoid boiling once the seafood is in to keep it tender and delicious.
FAQs
Can I use frozen seafood for this chowder?
Yes! Just make sure to thaw it thoroughly and drain any excess moisture to avoid watering down the chowder. The flavors will still be fantastic.
What can I substitute for fish sauce?
If fish sauce isn’t available, use a splash of soy sauce or a pinch of sea salt, but fish sauce really lends that unique umami that elevates the dish.
Is there a non-alcoholic substitute for the white wine?
Absolutely! You can skip it altogether or use a little white grape juice with a splash of vinegar or lemon juice to mimic the acidity and depth.
Can I make this chowder gluten-free?
Yes! Simply replace the plain flour with a gluten-free flour blend or cornstarch to thicken the chowder without sacrificing texture.
How do I know when the seafood is perfectly cooked?
The fish should flake easily with a fork and look opaque throughout. Overcooked seafood turns tough and rubbery, so simmer just about 3 minutes when adding the raw pieces.
Final Thoughts
There is something truly magical about this Seafood Chowder with Bacon, Corn, and Fresh Seafood Recipe — it’s a cozy dish that somehow feels fancy without fuss. Whether it’s a chilly evening or you just want to treat yourself, this chowder delivers soul-satisfying flavor with minimal effort. I can’t wait for you to try it and discover your new favorite weeknight dinner!
Print
Seafood Chowder with Bacon, Corn, and Fresh Seafood Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Seafood Chowder combines a medley of fresh seafood with creamy broth, tender potatoes, sweet corn, and savory bacon. Rich and flavorful, this easy stovetop recipe uses a classic roux and a splash of white wine for depth, creating a satisfying dish perfect for chilly evenings served alongside crusty or garlic bread.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat (separate cooked and raw seafood)
- 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 dry white wine, such as chardonnay (optional)
- 1/3 cup plain/all-purpose flour (sub gluten-free flour if needed)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
Vegetables & Cream
- 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/heavy cream (milk can be substituted for a lighter option)
- 1 cup corn (frozen or canned, drained)
Seasoning & Garnish
- 2 tsp fish sauce
- Pinch white pepper (black pepper substitute)
- 3 tbsp chives or parsley, finely chopped for garnish
To Serve
- Crusty bread or garlic bread
Instructions
- Separate Seafood: Separate the cooked seafood (usually mussels and sometimes prawns) from the raw seafood in your seafood marinara mix. Cut any large fish pieces into 2.5cm (1″) cubes for even cooking.
- Cook Bacon: In a heavy-based pot over medium heat, melt the butter. Add the chopped bacon and cook for 3-4 minutes until edges are light golden and crisp. Using a slotted spoon, remove the bacon to a bowl, leaving the bacon fat in the pot.
- Sauté Garlic & Deglaze: Add minced garlic to the bacon fat and cook briefly for about 10 seconds without browning. Immediately pour in the white wine and simmer rapidly on high heat for 3 minutes, scraping the bottom of the pot to loosen any browned bits. Continue until the wine is mostly evaporated.
- Make Roux: Reduce heat to medium. Sprinkle in the flour and stir continuously for 1 minute to make a roux, which helps thicken the chowder.
- Add Stock: Slowly pour in about 1 cup of the chicken or fish stock while stirring to dissolve the roux into a smooth paste. Then add the remaining stock and whisk well to remove lumps, creating a smooth broth.
- Simmer Vegetables & Bacon: Increase heat to high and bring the broth to a boil. Add the chopped carrots, potatoes, and cooked bacon into the pot. Reduce heat to medium and simmer for 10-12 minutes until the carrots are just tender.
- Cook Raw Seafood & Add Cream: Stir in the thickened cream, fish sauce, white pepper, corn, and the raw seafood pieces. Simmer gently for about 3 minutes, or until the raw fish flakes easily with a fork, indicating it is cooked through.
- Add Cooked Seafood & Adjust Seasoning: Gently fold in the cooked seafood (mussels, cooked prawns) and taste the chowder. Add salt if needed, though often the fish sauce and bacon provide adequate seasoning.
- Serve: Ladle the chowder into bowls and sprinkle with finely chopped chives or parsley. Serve immediately with warm crusty bread or garlic bread for dipping.
Notes
- Use homemade fish stock or low sodium chicken stock for best flavor; avoid store-bought fish stock as it can be overpowering or artificial.
- If gluten-free is needed, substitute plain flour with a gluten-free flour blend for the roux.
- You can skip the white wine if you prefer; it adds a depth of flavor but is not essential.
- For a lighter chowder, substitute heavy cream with whole milk, though the chowder will be less rich.
- Ensure seafood is fresh for best taste and to avoid overcooking; add raw seafood towards the end to keep it tender.
- Use a heavy-based pot to prevent burning during roux and simmering steps.
- Truly fresh seafood marinara mix should have some cooked shellfish to add texture.
