Description
This hearty and creamy Seafood Chowder combines a variety of fresh seafood with tender vegetables simmered in a rich buttery broth, enhanced by streaky bacon and a touch of white wine. Perfectly balanced with thickened cream and aromatic herbs, this comforting chowder is ideal for a cozy meal served with crusty bread or garlic bread.
Ingredients
Units
Scale
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Note: Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood and cut any large fish pieces into 2.5cm (1″) cubes
Soup 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 chardonnay or other dry white wine (optional)
- 1/3 cup plain/all-purpose flour (can substitute gluten-free flour)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
Vegetables and Add-ins
- 2 medium carrots, peeled and cut into 7mm (1/3″) pieces (about 1 1/2 cups)
- 2 large potatoes, peeled and cut into 1cm (0.2″) cubes (about 2 1/2 cups)
- 1 cup thickened cream (heavy cream; can substitute milk for lighter option)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch of white pepper (can substitute black pepper)
Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread, for serving
Instructions
- Prepare Seafood: Separate the cooked seafood (such as mussels and prawns/shrimp) from the raw seafood. Cut any large pieces of raw fish 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 streaky bacon and cook for 3 to 4 minutes until the edges become light golden. Use a slotted spoon to remove the bacon into a bowl, leaving the fat in the pot for cooking the base.
- Sauté Garlic and Deglaze: Add the minced garlic to the pot and cook for about 10 seconds, taking care not to brown it. Pour in the white wine, increase heat to high, and simmer rapidly for 3 minutes, scraping the base of the pot to loosen any browned bits from the bacon. Allow most of the wine to evaporate.
- Make Roux: Reduce the heat to medium and add the flour to the pot. Stir continuously for 1 minute to cook the flour and create a roux.
- Add Stock: Gradually pour about 1 cup of the stock into the pot while stirring to dissolve the roux, forming a thick paste. Then add the remaining stock and whisk or stir thoroughly until the mixture is smooth and lump-free.
- Simmer Vegetables and Bacon: Increase the heat to bring the chowder to a boil. Add the diced carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer gently for 10 to 12 minutes, or until the carrots are tender but still hold their shape.
- Add Seafood and Cream: Stir in the cream, fish sauce, white pepper, corn, and the raw seafood. Simmer for 3 minutes until the fish is just cooked through and flakes easily with a fork.
- Finish with Cooked Seafood: Gently fold in the cooked seafood to warm it through. Taste and adjust seasoning, adding salt if needed.
- Serve: Ladle the chowder into bowls, sprinkle with finely chopped chives or parsley, and serve immediately with warm crusty or garlic bread for dipping.
Notes
- Use low sodium chicken stock or homemade fish stock to control the salt levels and ensure a clean seafood flavor.
- If gluten-free, substitute the all-purpose flour with a gluten-free flour blend for the roux.
- The white wine can be omitted if preferred or substituted with extra stock or water.
- For a lighter chowder, substitute the thickened cream with milk or a lighter cream alternative.
- Do not overcook the seafood to preserve texture and flavor; raw seafood cooks quickly in the hot chowder.
- Serve with crusty or garlic bread to soak up the creamy broth.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
