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.
