If you’ve ever dreamed of cozying up with a bowl of creamy, comforting soup that bursts with ocean flavors, this Seafood Chowder Recipe is exactly what you need. Lush cream, tender mixed seafood, and a medley of colorful vegetables come together in a rich broth that feels like a warm hug on a cool day. Whether you’re cooking for family or hosting friends, this chowder offers a delightful balance of textures and deep, savory tastes that make it a standout meal any time of year.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward chowder perfection. Each component is simple yet vital, adding layers of flavor, richness, and heartiness that define this classic dish.
- Seafood Marinara Mix or Fresh Mixed Seafood: A combination of fish, squid, prawns, and cooked mussels creates a diverse and delicious ocean flavor.
- Unsalted Butter: Adds a silky richness and helps sauté the bacon and aromatics.
- Streaky Bacon: Chopped into small squares, it brings a smoky savoriness that infuses the broth.
- Garlic: Finely minced to provide a subtle kick of aromatic depth without overpowering the seafood.
- Chardonnay or Dry White Wine: Enhances the broth with bright acidity and complexity; feel free to skip if preferred.
- Plain Flour: Acts as a thickening agent to achieve that luscious chowder texture.
- Chicken or Homemade Fish Stock: A flavorful base that supports the seafood without drowning it out—homemade fish stock is ideal for authenticity.
- Carrots: Peeled and diced for a touch of natural sweetness and color.
- Potatoes: Cubed to hearty yet tender bites that soak up the creamy broth beautifully.
- Thickened Cream or Heavy Cream: Provides the signature creaminess that makes chowder so indulgent; substitute milk if you want it lighter.
- Corn Kernels: Adds bursts of fresh sweetness and texture contrast.
- Fish Sauce: A secret umami bomb that subtly enhances the chowder’s ocean flavors.
- White Pepper: For gentle warmth and seasoning without overpowering black pepper’s boldness.
- Chives or Parsley: Finely chopped and tossed on top for a bright, fresh finish.
- Crusty Bread or Garlic Bread: Perfect for mopping up every last drop of that glorious chowder.
How to Make Seafood Chowder Recipe
Step 1: Sauté the Base
Begin by melting the unsalted butter in a large pot over medium heat until it foams slightly. Toss in the chopped streaky bacon pieces and cook until crispy and golden, which should take about 5 minutes. This process renders flavorful fat that becomes the foundation of your chowder’s richly layered taste. After the bacon is ready, add the finely minced garlic and gently cook until fragrant, about 1 minute. This step releases the garlic’s aromatic sweetness without letting it burn.
Step 2: Build the Chowder’s Body
Next, pour in the chardonnay or dry white wine to deglaze the pot, scraping up any browned bits stuck to the base—that’s where so much flavor lives! Let the wine reduce for 2–3 minutes, concentrating its bright tang. Sprinkle the plain flour evenly over the mixture and stir continuously to form a roux; this thickens the chowder and gives it that velvety consistency you’re aiming for. Slowly whisk in the chicken or homemade fish stock to avoid lumps, and bring everything to a gentle boil.
Step 3: Add Vegetables and Simmer
Once the broth is bubbling, it’s time to add the diced carrots and cubed potatoes. These hearty veggies need about 10 to 15 minutes to become tender and soak up the chowder’s flavors. Keep the heat gentle so the potatoes hold their shape without turning mushy. After they’re cooked through, stir in the corn kernels for their sweet pop and let everything heat through.
Step 4: Finish with Seafood and Cream
Lower the heat and gently fold in your seafood mix—whether fresh or thawed frozen, it will cook quickly in the warm broth. Add the fish sauce and a pinch of white pepper for depth and seasoning that elevates the overall profile. Finally, stir in the thickened cream, warming everything through without letting it boil vigorously to prevent curdling. This final step brings the chowder to a silky, rich finish that’s truly irresistible.
How to Serve Seafood Chowder Recipe
Garnishes
Sprinkle freshly chopped chives or parsley on top just before serving. These herbs add a gorgeous pop of green and a burst of fresh flavor that contrasts beautifully with the creamy chowder base.
Side Dishes
Pair your chowder with thick slices of crusty bread or, even better, warm garlic bread. Both are fantastic for dipping and help soak up every bit of chowder, making each bite more satisfying. A light side salad with crisp greens can also balance out the richness wonderfully.
Creative Ways to Present
For a special touch, serve the chowder in individual bread bowls, hollowed-out sourdough rounds that add texture and fun to your presentation. Garnish with a lemon wedge on the side for diners who like a little citrus brightness to cut through the creaminess.
Make Ahead and Storage
Storing Leftovers
Store any leftover seafood chowder in an airtight container in the refrigerator for up to 2 days. Keep in mind that seafood is best enjoyed fresh, so try to consume leftovers promptly to enjoy the best taste and texture.
Freezing
Because this chowder contains cream and seafood, freezing is generally not recommended as it may alter the texture of both the cream and delicate seafood. If you must freeze, consider omitting the cream until reheating and add it fresh for best results.
Reheating
Reheat your chowder gently over low heat on the stove while stirring often. This prevents the cream from separating and ensures the seafood heats through evenly without becoming rubbery. Add a splash of stock or milk if the chowder thickens more than you like during reheating.
FAQs
Can I use frozen seafood for this chowder?
Absolutely! Frozen seafood marinara mix or individual seafood items work perfectly. Just be sure to thaw them thoroughly before adding to the chowder for even cooking and the best texture.
What can I substitute for heavy cream?
If you prefer a lighter option, you can substitute heavy cream with whole milk or a milk and cream blend. Be aware, this will result in a less rich chowder but still very tasty.
Do I have to use wine in the recipe?
Not at all. The wine adds a nice acidity and complexity, but you can skip it and simply increase the stock slightly. The chowder will still be delicious without it.
Can I make this chowder gluten-free?
Yes! Replace the plain flour with a gluten-free flour blend or cornstarch as a thickener to keep the chowder creamy and safe for gluten-free diets.
How do I know when the potatoes are cooked?
The potatoes should be fork-tender but still hold their shape. This typically takes around 10 to 15 minutes simmering. Test by piercing a piece with a fork – if it slides in easily, they’re perfectly cooked.
Final Thoughts
This Seafood Chowder Recipe is a true celebration of simple, fresh ingredients transformed into a heartwarming feast. With each spoonful, you’ll experience deep, comforting flavors that feel both indulgent and satisfying. Whether it’s a family dinner or a special occasion, I can’t wait for you to make this chowder your own and share the cozy joy it brings!
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Seafood Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This hearty and comforting Seafood Chowder recipe combines a delicious medley of seafood with creamy potatoes, sweet corn, and bacon in a flavorful broth. Perfect for a cozy meal, this chowder features a rich blend of flavors enhanced by garlic, chardonnay, and fresh herbs, served best with crusty or garlic bread on the side.
Ingredients
Seafood Mixture
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
Base Ingredients
- 50g (3 tbsp) unsalted butter
- 100g (4 oz) 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 (for gluten-free, see Note 3)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
Vegetables and Cream
- 2 medium carrots, peeled and cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled and cut into 1cm (0.2″) cubes (~2 1/2 cups)
- 1 cup thickened or heavy cream (milk can be substituted for lighter option)
- 1 cup corn (frozen or canned, drained)
Seasonings and Garnish
- 2 tsp fish sauce
- Pinch white pepper (black pepper can be substituted)
- 3 tbsp chives or parsley, finely chopped (for garnish)
- Crusty bread or garlic bread, for serving
Instructions
- Prepare the seafood and bacon: Begin by chopping the streaky bacon into small 1.5cm squares and finely mince the garlic cloves. Ensure your seafood mix is thawed and ready to use.
- Sauté the bacon and garlic: In a large heavy-bottomed pot or saucepan, melt the unsalted butter over medium heat. Add the chopped bacon and cook until crisp and golden, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
- Deglaze with wine and create roux: Pour in the chardonnay or dry white wine if using, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly. Sprinkle the flour evenly over the bacon and butter mixture and stir continuously for about 2 minutes to cook out the raw flour taste, forming a roux.
- Add stock and vegetables: Slowly whisk in the low sodium chicken stock or homemade fish stock to avoid lumps. Add the peeled and diced potatoes and carrots to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the vegetables are tender, about 10-12 minutes.
- Add corn, seafood and seasonings: Stir in the drained corn and the seafood mix. Simmer gently until the seafood is cooked through, about 5-7 minutes depending on the size of the seafood pieces. Avoid overcooking to keep the seafood tender.
- Finish with cream and fish sauce: Lower the heat and stir in the thickened cream and fish sauce. Season with a pinch of white pepper. Heat through gently without boiling to prevent the cream from curdling. Adjust seasoning to taste.
- Garnish and serve: Ladle the chowder into bowls and garnish with chopped chives or parsley. Serve hot with crusty or garlic bread for a complete, satisfying meal.
Notes
- Note 1: Use a mix of seafood such as fish, squid, prawns, and cooked mussel meat for a rich variety of flavors and textures.
- Note 2: Homemade fish stock enhances flavor significantly compared to store-bought; however, low sodium chicken stock is a good substitute.
- Note 3: To make this chowder gluten-free, replace plain flour with gluten-free flour or cornstarch as a thickener.
- You can substitute milk for the cream for a lighter chowder, but the texture and richness will be lessened.
- The fish sauce adds a subtle umami depth; if you don’t have it, a light soy sauce or salt can be used sparingly.
