Description
This hearty and creamy Seafood Chowder combines a mixture of fresh and cooked seafood simmered in a flavorful broth with tender potatoes, carrots, and sweet corn. Enhanced by sizzling bacon, garlic, and a splash of white wine, this comforting dish is perfect for a satisfying meal served with crusty bread.
Ingredients
Scale
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Raw seafood separated from cooked seafood, large fish pieces cut into 2.5cm (1″) cubes
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 (use gluten-free flour if desired)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
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 or heavy cream (milk can be substituted for a lighter option)
- 1 cup corn, frozen or canned, drained
Seasoning & 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 Seafood: Separate the cooked seafood such as mussels and some prawns from raw seafood. Cut any large fish pieces 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 bacon and cook for 3-4 minutes until edges are light golden. Use a slotted spoon to remove bacon, leaving the fat in the pot.
- Sauté Garlic and Deglaze: Add minced garlic to the bacon fat and cook briefly for about 10 seconds without browning. Pour in the white wine and simmer rapidly over high heat for 3 minutes, scraping the pot base to lift any browned bits until the wine mostly evaporates.
- Make Roux: Reduce heat to medium and add the flour to the pot. Stir continuously for 1 minute to cook the flour and form a roux.
- Add Stock: Gradually pour about 1 cup of stock into the roux while stirring to dissolve it into a thick paste. Then add the remaining stock, whisking to ensure the mixture is lump-free.
- Simmer Vegetables and Bacon: Raise heat to high and bring the chowder to a boil. Add the carrots, potatoes, and cooked bacon. Reduce heat to medium and let it simmer for 10-12 minutes until the carrots are nearly tender.
- Add Cream, Seasonings, Corn, and Raw Seafood: Stir in the cream, fish sauce, white pepper, corn, and raw seafood pieces. Simmer gently for 3 minutes until seafood is just cooked and fish flakes easily.
- Incorporate Cooked Seafood and Adjust Flavor: Fold the cooked seafood into the chowder. Taste and adjust seasoning with salt if necessary.
- Serve: Ladle the chowder into bowls, garnish with finely chopped chives or parsley, and serve hot with warm crusty or garlic bread for dipping.
Notes
- Use gluten-free flour to make the chowder gluten-free.
- Homemade fish stock is preferred over store-bought fish stock for better flavor.
- White wine is optional but adds depth; can be skipped if preferred.
- Substitute milk for heavy cream for a lighter chowder, though it will be less rich.
- Pepper can be substituted with black pepper if white is unavailable.
- Adding cooked seafood at the end prevents overcooking and keeps texture delicate.
