Description
This hearty and comforting Seafood Chowder combines a mix of fresh and cooked seafood with tender vegetables in a creamy, flavorful broth. Cooked with streaky bacon, garlic, and white wine, this chowder is finished with cream and fresh herbs, making it perfect for a satisfying meal served alongside crusty or garlic bread.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, raw prawns, cooked mussel meat)
- Cooked mussels (part of seafood marinara mix)
Base and Flavorings
- 50g (3 tbsp) 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)
- 1/3 cup plain all-purpose flour (use gluten-free flour for GF version)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
- 2 tsp fish sauce
- Pinch white pepper (or substitute black pepper)
Vegetables & Dairy
- 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 option)
- 1 cup corn kernels (frozen or canned, drained)
Garnish & Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread, to serve
Instructions
- Prepare Seafood: Separate the cooked seafood (usually mussels, sometimes prawns/shrimp) from the raw seafood. Cut any large pieces of fish into 2.5cm (1″) cubes so they cook evenly.
- Cook Bacon: In a heavy-based pot or Dutch oven, melt the butter over medium heat. Add the bacon and cook for 3 to 4 minutes until the edges turn light golden. Use a slotted spoon to remove the bacon pieces to a bowl, leaving the rendered fat in the pot.
- Sauté Garlic and Deglaze: Add the minced garlic to the bacon fat in the pot and cook briefly for about 10 seconds, being careful not to brown it. Pour in the white wine, increase the heat to high, and simmer rapidly for 3 minutes, scraping the bottom of the pot to release any browned bacon bits. Allow the wine to mostly evaporate.
- Make Roux: Reduce the heat to medium. Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste and form a roux.
- Add Stock: Slowly pour in about 1 cup of the stock while stirring to dissolve the roux into a thick paste. Gradually add the remaining stock while stirring vigorously to ensure a smooth, lump-free broth. Use a whisk if necessary.
- Simmer Vegetables: Increase the heat to high and bring the chowder to a boil. Add the carrots, potatoes, and cooked bacon back into the pot. Reduce heat to medium and simmer gently for 10 to 12 minutes, or until the carrots are just tender.
- Add Cream and Seasonings: Stir in the thickened cream, fish sauce, white pepper, corn, and the raw seafood pieces. Let the mixture simmer gently for 3 minutes, just until the raw seafood is cooked through and fish flesh flakes easily.
- Incorporate Cooked Seafood: Gently fold in the cooked seafood pieces (mussels, cooked prawns) to warm through. Taste the chowder and adjust salt if needed.
- Serve: Ladle the chowder into bowls, sprinkle with chopped chives or parsley, and serve immediately with warm crusty or garlic bread for dipping.
Notes
- Choose a fresh seafood marinara mix that contains both cooked and raw seafood for layering flavors and textures.
- For gluten-free option, substitute the plain flour with a gluten-free flour blend.
- If you don’t have fish sauce, add a little extra salt and a dash of soy sauce as a substitute.
- Use low sodium stock to better control the saltiness of the chowder.
- For a lighter chowder, replace thickened cream with milk but expect a less rich flavor.
- Deglazing with wine is optional but adds depth; you may skip it and add a splash of lemon juice for acidity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
