If you have been searching high and low for a comforting, hearty, and utterly delicious dish, then look no further than the Seafood Chowder with Bacon, Potatoes, and Corn Recipe. This chowder strikes the perfect balance between creamy richness and fresh ocean flavors, with smoky bacon adding that irresistible depth. Every spoonful is a warm embrace of tender seafood, tender potatoes, sweet corn, and that luscious broth that makes this chowder a beloved classic in any season.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering simple yet essential ingredients is key to nailing this chowder’s magnificent taste, texture, and inviting color. Each component plays its own important role, combining to create a stunning medley of flavors that’s both familiar and exciting.
- Seafood marinara mix or mixed fresh seafood (650g / 1.3lb): Provides the star flavors with a mix of fish, squid, prawns, and cooked mussel meat for variety and texture.
- Unsalted butter (50g / 3 tbsp): Adds creamy richness and is perfect for cooking the bacon and garlic.
- Streaky bacon (100g / 4oz, chopped): Brings a smoky, savory punch that infuses the entire dish.
- Garlic (2 cloves, finely minced): Offers subtle aromatic warmth to the broth.
- Chardonnay or dry white wine (½ cup, optional): Helps deglaze and adds a bright, acidic note that balances creaminess.
- Plain/all-purpose flour (⅓ cup): Creates the roux that thickens the chowder beautifully.
- Chicken stock or homemade fish stock (1 litre / 4 cups): The liquid foundation that carries all flavors; homemade fish stock gives a superior ocean essence.
- Carrots (2 medium, peeled and sliced): Adds natural sweetness and color contrast.
- Potatoes (2 large, peeled and cubed): Provides heartiness and a satisfying texture to the chowder.
- Thickened cream/heavy cream (1 cup): Ensures a luxuriously smooth and velvety chowder.
- Corn (1 cup, frozen or canned and drained): Adds pops of sweetness and vibrant yellow contrast.
- Fish sauce (2 tsp): Deepens the umami notes enhancing the seafood flavors.
- White pepper (pinch): Offers gentle heat without overpowering.
- Chives or parsley (3 tbsp, finely chopped): Fresh herbs for garnish, brightening each bowl.
- Crusty bread or garlic bread: The ideal companion to enjoy every last drop of chowder.
How to Make Seafood Chowder with Bacon, Potatoes, and Corn Recipe
Step 1: Cook the Bacon and Prepare the Base
Begin by melting unsalted butter in a heavy-based pot over medium heat. Add the chopped streaky bacon and cook until the edges turn a lovely golden hue, about 3 to 4 minutes. Using a slotted spoon, remove the bacon and set aside, leaving the bacon fat in the pot to cook your next ingredients.
Step 2: Sauté Garlic and Deglaze
Add the finely minced garlic to the bacon fat and sauté briefly for about 10 seconds, just until fragrant but not browned. Pour in the white wine, turn the heat up to high, and let it simmer rapidly for 3 minutes, scraping the pot’s base to lift all those delicious, caramelized bits of bacon.
Step 3: Make the Roux
Turn the heat down to medium and sprinkle in the flour, stirring constantly to form a smooth roux. Cook this mixture for 1 minute, ensuring it loses its raw flour taste but doesn’t brown.
Step 4: Add Stock and Simmer Vegetables
Gradually pour in about one cup of chicken or fish stock, stirring continually to dissolve the roux into a creamy paste. Then add the remaining stock and whisk until the mixture is lump-free and silky. Bring to a boil, toss in the potatoes, carrots, and reserved bacon, then reduce the heat and let it simmer gently for 10 to 12 minutes until the vegetables soften just right.
Step 5: Cook Seafood and Enrich the Chowder
Stir in the thickened cream, fish sauce, white pepper, corn, and the raw seafood mix. Let the chowder simmer for about 3 minutes – just enough time for the fish to flake and the seafood to become tender without turning rubbery. Finally, gently fold in the cooked seafood like the mussels, giving everything a warm embrace.
Step 6: Final Taste and Serve
Give your chowder a taste and add salt if needed. Ladle into warm bowls and sprinkle generously with chopped chives or parsley. Serve alongside crusty or garlic bread to soak up every last bit of that creamy broth.
How to Serve Seafood Chowder with Bacon, Potatoes, and Corn Recipe
Garnishes
Fresh herbs like chives or parsley perfectly brighten the bowl with color and a mild oniony or green freshness that cuts through the rich chowder. A few twists of freshly ground white or black pepper add subtle spice, and a drizzle of good quality olive oil can add a silky finish.
Side Dishes
This chowder pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to balance richness. Crusty garlic bread is a must-have – its crunch and flavor are perfect for dunking and complementing the chowder’s creamy texture.
Creative Ways to Present
Why not serve the chowder in individual mini cast iron skillets or hollowed-out bread bowls? Garnish with microgreens or edible flowers for a restaurant-worthy touch. You can also top with a small dollop of sour cream or crème fraîche for extra indulgence.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in an airtight container in the refrigerator for up to 2 days. The flavors intensify when rested, making leftovers just as delightful as freshly cooked – just give it a gentle stir before reheating.
Freezing
While freezing creamy chowders can sometimes affect texture, you can freeze the chowder without cream for up to 2 months. When ready to eat, thaw overnight in the fridge and add fresh cream during reheating to restore lusciousness.
Reheating
To reheat, warm the chowder gently over low heat in a saucepan, stirring often to prevent sticking. Add a splash of stock or cream if it seems too thick. Avoid boiling after adding seafood to keep it tender and fresh-tasting.
FAQs
Can I use frozen seafood in this chowder?
Absolutely! Frozen seafood works great and can be more convenient. Just make sure to thaw it completely and drain any excess water before adding it to the chowder to avoid watering down the flavors.
Is it necessary to use wine in this recipe?
Not at all. The wine helps add acidity and depth, but you can easily skip it or substitute with a splash of lemon juice or extra stock if preferred.
Can I make this chowder dairy-free?
Yes! Use coconut milk or a plant-based cream alternative instead of heavy cream. Just be mindful that it will slightly change the flavor profile but will still be wonderfully creamy.
What type of potatoes work best?
Any firm, waxy potatoes like Yukon Gold or red potatoes hold their shape well and give a nice texture. Avoid starchy potatoes like Russets that break down too much during cooking.
How can I tell when the seafood is cooked perfectly?
The fish should flake easily and be opaque throughout, and the shrimp or prawns should turn pink and firm to the touch. Overcooking turns seafood rubbery, so simmer only briefly once added.
Final Thoughts
There is something truly special about a bowl of homemade Seafood Chowder with Bacon, Potatoes, and Corn Recipe, whether it’s comforting you on a chilly evening or impressing friends with a satisfying meal. Now that you have the recipe and tips, I encourage you to give it a try – your kitchen will be filled with inviting aromas, and your taste buds will thank you endlessly!
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Seafood Chowder with Bacon, Potatoes, and Corn Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This rich and comforting Seafood Chowder combines a medley of fresh seafood with creamy broth, tender vegetables, and crispy bacon for a hearty meal. Perfect for seafood lovers, it uses a roux-based method to create a smooth, velvety texture enhanced by wine and fragrant seasonings, served with crusty bread for a satisfying experience.
Ingredients
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
Base & Vegetables
- 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)
- 1 litre (4 cups) low sodium chicken stock/broth or homemade fish stock
- 2 medium carrots, peeled, cut into 7mm/1/3″ pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1cm/0.2″ cubes (~2 1/2 cups)
Finishing & Garnish
- 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 white pepper (black pepper can be used as substitute)
- 3 tbsp chives or parsley, finely chopped (for garnish)
- Crusty bread or garlic bread (for serving)
Instructions
- Prepare Seafood: Separate cooked seafood (mussels, cooked prawns/shrimp) from raw seafood. Cut any large fish pieces into 2.5cm (1 inch) cubes to ensure even cooking.
- Cook Bacon: In a heavy-based pot, melt butter over medium heat. Add the streaky bacon and cook for 3 to 4 minutes until edges are light golden. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Garlic & Deglaze: Add 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 to loosen browned bits. The wine should mostly evaporate.
- Make Roux: Reduce heat to medium and stir in the flour. Cook for 1 minute while stirring to form a roux, which acts as a thickening base for the chowder.
- Add Stock: Gradually pour in about 1 cup of the stock while stirring continuously to dissolve the roux, forming a thick paste. Add the remainder of the stock and whisk well to ensure a lump-free mixture.
- Simmer Vegetables: Turn heat up to high and bring the mixture to a boil. Add carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer gently for 10 to 12 minutes, until carrots are just tender.
- Add Cream & Seafood: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer for 3 minutes, just until the raw seafood is cooked through and flakes easily.
- Incorporate Cooked Seafood: Gently fold in the cooked seafood pieces. Taste the chowder and adjust salt if necessary (often not required due to bacon and fish sauce).
- Serve: Ladle the chowder into bowls and garnish with chopped chives or parsley. Serve immediately with warm crusty or garlic bread for dipping.
Notes
- Note 1: Using pre-cooked seafood like mussels and prawns separately from raw seafood ensures optimal texture and prevents overcooking.
- Note 2: Avoid store-bought fish stock to prevent overpowering or artificial flavors; homemade or low sodium chicken stock works best.
- Note 3: For gluten-free chowder, substitute plain/all-purpose flour with a gluten-free alternative such as rice flour or a gluten-free blend.
- You can substitute white wine with extra stock or water for a non-alcoholic version.
- Using thickened cream enriches the chowder but substitute milk for a lighter chowder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
