Seafood Chowder Recipe

Introduction

Seafood chowder is a comforting, creamy soup brimming with fresh seafood and tender vegetables. Perfect for cozy evenings, this recipe combines a rich broth with succulent fish, prawns, and mussels for a deliciously satisfying meal.

Ingredients

• 650g (1.3lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
• 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 for gluten-free option)
• 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
• 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 cream or heavy cream (milk can be substituted for a lighter option)
• 1 cup corn, frozen or canned and drained
• 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

1. Step 1: Separate any cooked seafood (usually mussels, sometimes prawns) from raw seafood. Cut large fish pieces into 2.5cm (1″) cubes.
2. Step 2: 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. Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
3. Step 3: Add the minced garlic to the pot and cook for 10 seconds without browning. Add the white wine and simmer rapidly on high heat for 3 minutes, scraping the base to loosen any browned bits, until most of the wine has evaporated.
4. Step 4: Reduce heat to medium and stir in the flour. Cook for 1 minute to form a roux.
5. Step 5: Gradually pour in about 1 cup of the stock while stirring to dissolve the roux into a thick paste. Add the remaining stock and whisk to ensure the mixture is smooth and lump-free.
6. Step 6: Increase heat to high and bring to a boil. Add the carrots, potatoes, and cooked bacon, then lower heat to medium and simmer for 10–12 minutes until carrots are tender.
7. Step 7: Add the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes, until the fish is just cooked and flakes easily.
8. Step 8: Stir in the cooked seafood, taste and adjust seasoning with salt if needed.
9. Step 9: Ladle the chowder into bowls, garnish with chopped chives or parsley, and serve with warm crusty or garlic bread.

Tips & Variations

• Use homemade fish stock for richer flavor and avoid store-bought fish stock, which can overpower the dish.
• For a gluten-free version, substitute flour with a gluten-free blend or cornstarch.
• Swap the cream for milk to lighten the chowder without losing creaminess.
• Add diced celery or leeks along with the carrots for extra depth of flavor.
• If you prefer spiciness, a pinch of smoked paprika or cayenne pepper can add a nice kick.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Adding a splash of cream or stock during reheating can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood works well. Just thaw it completely before cooking and add the raw seafood at the simmering stage to avoid overcooking.

What if I don’t have white wine for deglazing?

If you prefer not to use wine, you can skip it or substitute with an equal amount of extra stock or a splash of lemon juice for acidity.

Seafood Chowder Recipe

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★★★★★

4.8 from 83 reviews

This rich and creamy Seafood Chowder features a delightful mix of fresh and cooked seafood simmered in a buttery roux-based broth with tender carrots, potatoes, and sweet corn. Enhanced by notes of white wine, garlic, and fish sauce, it’s garnished with fresh chives and served best alongside crusty garlic bread. Perfect for a comforting meal that balances heartiness and delicate seafood flavors.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Seafood

Ingredients

Scale 1x2x3x

Seafood

• 650g / 1.3lb seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
• Cut any large pieces of fish into 2.5cm / 1″ cubes

Broth 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 (for gluten-free, use gluten-free flour blend)
• 1 litre (4 cups) low sodium chicken stock or homemade fish stock
• 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 cream / heavy cream (milk can be substituted for lighter option)
• 1 cup corn, frozen or canned, drained
• 2 tsp fish sauce
• Pinch of white pepper (black pepper substitute)

Garnish and Serving

• 3 tbsp chives or parsley, finely chopped
• Crusty bread or garlic bread, for serving

Instructions

1. Prepare seafood: Separate cooked seafood such as mussels and any pre-cooked prawns from the raw seafood. Cut any large fish pieces into cubes of about 2.5cm (1 inch).
2. Cook bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3 to 4 minutes until edges turn light golden. Remove bacon pieces using a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté garlic and deglaze: Add the minced garlic to the pot and cook for about 10 seconds, making sure it doesn’t brown. Pour in the white wine (if using) and simmer rapidly over high heat for 3 minutes, scraping the bottom of the pot to loosen the browned bacon bits. Allow the wine to mostly evaporate.
4. Make roux: Reduce the heat to medium, then add the flour and stir continuously for about 1 minute to cook the raw flour taste, forming a roux.
5. Add stock: Gradually pour in about 1 cup of the stock while stirring to dissolve the roux into a thick paste. Then add the remaining stock and stir well to achieve a smooth, lump-free broth. Use a whisk if needed.
6. Simmer vegetables: Increase heat to high and bring the chowder to a boil. Add the chopped carrots, cubed potatoes, and cooked bacon. Reduce heat to medium and simmer gently for 10 to 12 minutes until the carrots are just tender.
7. Add cream and seafood: Stir in the thickened cream, fish sauce, white pepper, corn, and raw seafood pieces. Simmer for 3 minutes, just until the raw seafood is cooked and flakes easily.
8. Incorporate cooked seafood: Gently fold the cooked seafood into the chowder. Taste and adjust salt if needed, although the fish sauce usually provides enough seasoning.
9. Serve: Ladle the chowder into bowls, sprinkle with freshly chopped chives or parsley, and serve immediately with warm crusty or garlic bread for dipping.

Notes

• Use homemade fish stock for best flavor; avoid store-bought fish stock as it may have artificial flavors.
• For gluten-free version, substitute all-purpose flour with a gluten-free flour blend appropriate for thickening.
• Chardonnay or any dry white wine is optional and can be omitted if desired, replacing with additional stock.
• If you prefer a lighter chowder, substitute heavy cream with whole milk but expect slightly less richness.
• Fish sauce adds savory umami but start with less and adjust according to taste to avoid overpowering saltiness.
• Ensure raw seafood is cooked only briefly to prevent toughness.
• Serve immediately for best texture, as seafood chowder can thicken upon standing.

Keywords: Seafood chowder, seafood soup, creamy seafood chowder, fish chowder, easy seafood recipe, seafood stew, chowder recipe