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
Scale
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.
