If you’re craving a comforting bowl that’s brimming with ocean freshness and creamy warmth, you’ve got to try this Seafood Chowder Recipe. It combines tender chunks of mixed seafood with crispy bacon, sweet corn, and hearty potatoes, all simmered in a luscious, velvety broth that feels like a big, cozy hug on a chilly day. Whatever your experience level in the kitchen, this chowder is surprisingly approachable, and every spoonful delivers a delightful burst of flavors that just dance on your palate. Trust me, once you make this, it’ll become one of your go-to favorites, perfect for sharing with friends or savoring solo.
Ingredients You’ll Need
The magic of this recipe starts with simple, high-quality ingredients that each play a crucial role in building layers of taste, texture, and inviting color. From the smoky depth of streaky bacon to the sweet pop of corn, each element is essential for that perfectly balanced seafood chowder experience.
- Seafood marinara mix (650g / 1.3lb): A beautiful medley of fish, squid, prawns, and cooked mussel meat gives you varied textures and ocean flavors.
- Unsalted butter (50g / 3 tbsp): Adds richness and creates the perfect base for sautéing bacon and garlic.
- Streaky bacon (100g / 4oz): Chopped into small squares, it provides a smoky, crispy contrast that elevates the chowder.
- Garlic cloves (2, finely minced): Adds aromatic warmth without overpowering the delicate seafood.
- Chardonnay or dry white wine (1/2 cup): Optional but recommended to deglaze and add subtle acidity and depth.
- Plain/all-purpose flour (1/3 cup): Creates a roux that thickens the chowder to that creamy, satisfying consistency.
- Chicken stock or homemade fish broth (1 litre / 4 cups): The flavorful liquid base—avoid store-bought fish stock for best results.
- Carrots (2 medium, peeled and diced): Bring sweetness, color, and a pleasant bite.
- Potatoes (2 large, peeled and cubed): The hearty ingredient that makes the chowder filling and comforting.
- Thickened or heavy cream (1 cup): Adds luscious smoothness and rounds out the flavors brilliantly.
- Corn (1 cup, frozen or canned): Provides bursts of sweet crunch that contrast beautifully with the tender seafood.
- Fish sauce (2 tsp): Brings umami and a subtle salty tang that enhances the overall seafood flavor.
- White pepper (pinch): A delicate peppery touch without adding black specks for a cleaner look.
- Chives or parsley (3 tbsp, finely chopped): Fresh green garnish that brightens the dish before serving.
- Crusty bread or garlic bread: Essential for dunking and savoring every last bit of the chowder.
How to Make Seafood Chowder Recipe
Step 1: Prepare Your Seafood
Start by sorting your marinara mix—separate the cooked seafood, usually mussels and sometimes prawns, from the raw pieces. Cut any large fish chunks into roughly 2.5cm squares so they cook evenly and fit nicely in your spoonfuls. This step makes sure everything cooks perfectly without overdoing any delicate bites.
Step 2: Crisp the Bacon and Sauté Garlic
In a heavy pot over medium heat, melt your butter and toss in the chopped bacon. Cook until the edges are golden and crisp—this will infuse your chowder with irresistible smoky notes. Use a slotted spoon to fish out the bacon, leaving all that flavorful fat behind. Immediately add the garlic to the pot and cook briefly—just about 10 seconds—to soften it without letting it brown and lose its sweet aroma.
Step 3: Deglaze with Wine and Make the Roux
Pour in your white wine and crank the heat up to high. Let it simmer vigorously for about 3 minutes, scraping the pot’s bottom to lift those tasty, golden bacon bits—a secret flavor booster. Once the wine mostly evaporates, reduce heat to medium and sprinkle the flour over the garlic and fat, stirring constantly for a minute to create a fragrant roux. This is your chowder’s thickening base—a crucial step!
Step 4: Add Stock and Simmer Vegetables
Gradually whisk in about a cup of your stock, stirring to dissolve the roux into a smooth paste. Pour in the remaining stock and keep stirring until lump-free. Turn the heat up and bring it all to a boil. Then add your chopped carrots, potatoes, and the reserved bacon. Lower heat to medium and let it simmer gently for 10 to 12 minutes until the carrots turn tender but still hold their shape.
Step 5: Simmer Seafood and Add Final Ingredients
Stir in the cream, fish sauce, white pepper, corn, and the raw seafood pieces. Simmer for about 3 minutes until the seafood just cooks through—the fish should flake easily when tested with a fork. Finally, fold in the cooked seafood and give it a taste to decide if you want to adjust salt. Usually, the fish sauce and bacon provide enough seasoning!
Step 6: Serve Your Delicious Seafood Chowder Recipe
Ladle your chowder into warm bowls and sprinkle generously with fresh chives or parsley. Serve alongside crusty bread or garlicky toasts to scoop up every creamy, flavorful drop—pure seafood comfort at its finest.
How to Serve Seafood Chowder Recipe
Garnishes
A sprinkle of finely chopped chives or parsley not only brightens the look but also adds a fresh herbal note that perfectly cuts through the creaminess. You can also try a drizzle of chili oil if you want a spicy kick or a few lemon wedges on the side for a zesty lift.
Side Dishes
This chowder is quite hearty on its own, but pairing it with a simple green salad dressed with a light vinaigrette can add a refreshing contrast. For something more indulgent, roasted garlic bread or even cheesy crostini make terrific companions, soaking up every savory drop.
Creative Ways to Present
Serve your Seafood Chowder Recipe in individual bread bowls for a rustic, charming presentation that guests will love. Alternatively, portion it out in small glass jars or ramekins as an elegant starter for dinner parties. A sprinkle of edible flowers or microgreens can elevate the presentation even further!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your chowder to airtight containers and keep it in the fridge for up to 2 days. The flavors tend to meld beautifully overnight, so leftovers often taste even better the next day—just make sure to stir well before reheating.
Freezing
While seafood chowders can be frozen, cream-based soups sometimes separate on thawing. If you plan to freeze, do so before adding the cream and seafood. Freeze the base and veggies only, then add fresh seafood and cream when you reheat for the best texture and flavor.
Reheating
Gently warm your chowder on the stovetop over low heat, stirring frequently to keep everything smooth and avoid curdling. Add a splash of cream or stock if it has thickened too much. Do not boil after adding cream to maintain that beautiful silky texture.
FAQs
Can I use frozen seafood for this recipe?
Absolutely! Frozen seafood marinara mixes work great as long as they are thawed properly before cooking. Just make sure to drain any excess liquid so your chowder doesn’t become watery.
What can I substitute for white wine if I don’t want to use alcohol?
You can skip the wine altogether or substitute with a splash of white grape juice, apple cider vinegar diluted with water, or simply more stock to maintain that depth of flavor without alcohol.
How do I make this chowder gluten-free?
Swap the all-purpose flour for a gluten-free flour blend or cornstarch slurry to thicken the chowder. Just add the thickener gradually while whisking to avoid lumps.
Can I make this recipe dairy-free?
Yes! Replace the butter with olive oil and the cream with coconut cream or any unsweetened plant-based cream alternative. The chowder will still be creamy and delicious.
Is this Seafood Chowder Recipe suitable for kids?
Definitely. The mild flavors, creamy texture, and tender seafood are generally well-liked by kids. You can reduce or omit the fish sauce if you want to keep it very mild.
Final Thoughts
Making this Seafood Chowder Recipe is like inviting a little piece of seaside comfort right into your kitchen. Its perfect balance of creamy texture, fresh seafood, and savory bites makes it a winner for any occasion. Don’t hesitate to dive in and share this heartwarming dish with your loved ones—you’ll soon discover why it’s a treasured classic worth keeping in your recipe repertoire!
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Seafood Chowder Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This hearty and creamy Seafood Chowder combines a rich blend of fresh mixed seafood with tender potatoes, sweet corn, and flavorful bacon in a smooth, comforting broth. Perfect for a satisfying meal, it features a delicate balance of buttery roux, white wine, and cream, garnished with fresh chives and served with crusty bread for dipping.
Ingredients
Seafood
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cooked seafood separated from raw seafood
- Raw seafood cut into 2.5 cm (1″) cubes if large
Dairy & Butter
- 50g (3 tbsp) unsalted butter
- 1 cup thickened cream / heavy cream (substitute milk for lighter option)
Meat
- 100g (4 oz) streaky bacon, chopped into 1.5 cm (1/2″) squares
Vegetables & Aromatics
- 2 cloves garlic, finely minced
- 2 medium carrots, peeled, cut into 7 mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1 cm (0.2″) cubes (~2 1/2 cups)
- 1 cup corn (frozen or canned, drained)
Liquids & Stocks
- 1/2 cup chardonnay or other dry white wine (optional)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
Pantry & Seasonings
- 1/3 cup plain/all-purpose flour (for gluten-free, use suitable gluten-free flour)
- 2 tsp fish sauce
- Pinch white pepper (or substitute black pepper)
Garnish & Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread for serving
Instructions
- Prepare the seafood: Separate the cooked seafood from the raw in the marinara mix. If the fish pieces are large, cut them into 2.5 cm (1 inch) cubes for even cooking.
- Cook the bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3 to 4 minutes until the edges are lightly golden. Remove the bacon using a slotted spoon and set aside, leaving the bacon fat in the pot.
- Sauté garlic and deglaze: Add the minced garlic to the bacon fat and cook for about 10 seconds without browning. Pour in the white wine and simmer rapidly over high heat for 3 minutes, scraping the pot’s base to loosen any browned bits, allowing most of the wine to evaporate.
- Make the roux: Reduce heat to medium and sprinkle in the flour, stirring continuously for 1 minute to form a roux, which will help thicken the chowder.
- Add stock: Gradually pour about 1 cup of the stock while stirring to dissolve the roux, creating a thick paste. Slowly add the remaining stock, stirring well until smooth and free of lumps—using a whisk if necessary.
- Simmer vegetables and bacon: Increase heat to high to bring the mixture to a boil. Add the peeled and chopped carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer gently for 10 to 12 minutes until the carrots are nearly tender.
- Add cream, corn, and raw seafood: Stir in the thickened cream, fish sauce, pepper, corn, and raw seafood pieces. Simmer for 3 minutes until the seafood is just cooked and flakes easily when tested.
- Incorporate cooked seafood and adjust seasoning: Fold in the cooked seafood, taste the chowder, and add salt if needed (usually not required due to bacon and fish sauce).
- 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 fresh seafood where possible for the best flavor.
- If substituting all-purpose flour, gluten-free flour can be used for a gluten-free version.
- Homemade fish stock is preferred over store-bought for a richer taste.
- White wine is optional and can be omitted if desired.
- Adjust fish sauce and seasoning to taste, as it is quite salty.
- Serving with crusty garlic bread enhances the chowder’s savoriness and texture contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
