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Seafood Chowder Recipe

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4.3 from 4 reviews

A creamy, comforting Seafood Chowder featuring a mix of fresh seafood simmered with hearty potatoes, carrots, bacon, and a rich roux-based broth. This classic chowder is elevated with wine and fish sauce for depth of flavor, finished with fresh herbs and served with crusty bread for the perfect meal.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Seafood

  • 650g (1.3lb) seafood marinara mix or mixed fresh seafood - fish, squid, prawns, cooked mussel meat
  • 2 tsp fish sauce
  • 1 cup corn (frozen or canned, drained)

Base and Vegetables

  • 2 medium carrots, peeled, cut into 7mm (1/3") pieces (~1 1/2 cups)
  • 2 large potatoes, peeled, cut into 1cm (0.2") cubes (~2 1/2 cups)
  • 2 cloves garlic, finely minced

Liquids and Dairy

  • 1/2 cup chardonnay (or other dry white wine, optional)
  • 1 litre (4 cups) chicken stock/broth, low sodium or homemade fish stock
  • 1 cup thickened cream (heavy cream, can substitute milk for lighter option)

Fats and Thickeners

  • 50g (3 tbsp) unsalted butter
  • 100g (4oz) streaky bacon, chopped into 1.5cm (1/2") squares
  • 1/3 cup plain/all-purpose flour (can use gluten-free flour alternative)

Seasonings and Garnish

  • Pinch white pepper (can substitute black pepper)
  • 3 tbsp chives or parsley, finely chopped for garnish
  • Crusty bread or garlic bread, to serve

Instructions

  1. Prepare Seafood: Separate the cooked seafood (usually mussels and sometimes prawns/shrimp) from the raw seafood. Cut any large fish pieces into 2.5cm (1") cubes to ensure even cooking.
  2. Cook Bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3-4 minutes until lightly golden on the edges. Remove bacon with a slotted spoon into a bowl, leaving the rendered fat in the pot.
  3. Sauté Garlic and Deglaze: Add the minced garlic to the pot and sauté for about 10 seconds without browning. Pour in the white wine and rapidly simmer on high heat for 3 minutes, scraping the pot bottom to loosen any bacon bits, until the wine mostly evaporates.
  4. Make Roux: Reduce heat to medium, add the flour to the pot, and stir continuously for 1 minute to cook out the raw flour taste and form a roux.
  5. Add Stock: Gradually pour in about 1 cup of the stock while stirring to dissolve the roux into a thick paste. Continue adding the remaining stock, mixing well to avoid lumps. Use a whisk if needed to ensure a smooth broth.
  6. Simmer Vegetables: Increase heat to high and bring the mixture to a boil. Add the carrots, potatoes, and cooked bacon. Lower the heat to medium and simmer for 10-12 minutes until the carrots are just tender but still hold shape.
  7. Cook Raw Seafood: Add the cream, fish sauce, white pepper, corn, and raw seafood to the pot. Simmer gently for 3 minutes until the fish flakes easily when tested, indicating it is cooked through.
  8. Combine Seafood and Season: Stir in the cooked seafood to warm through. Taste the chowder and adjust salt if needed—often the fish sauce adds enough flavor.
  9. Serve: Ladle the chowder into bowls, sprinkle with freshly chopped chives or parsley, and serve immediately with warm crusty or garlic bread for dipping.

Notes

  • Use homemade fish stock if possible for the best depth of flavor; avoid store-bought fish stocks which can be overpowering or salty.
  • If gluten-free, substitute plain flour with a gluten-free all-purpose blend.
  • White wine can be omitted if preferred; just replace with additional stock or a splash of lemon juice for acidity.
  • Cooking time for raw seafood is very short to prevent overcooking and ensure tender, flaky texture.
  • For a lighter chowder, substitute heavy cream with whole milk or half-and-half.
  • Bacon adds smoky richness but can be omitted or replaced with pancetta for variation.

Find it online: https://familyhomemeals.com/seafood-chowder-recipe/