If you are craving a rich, comforting dish that perfectly marries the flavors of the sea with creamy warmth, then this Seafood Chowder Recipe is your new best friend in the kitchen. Bursting with tender chunks of fresh seafood, smoky bacon, and hearty vegetables all swimming in a luscious, velvety broth, this chowder feels like a big warm hug on a chilly day. Whether you’re a seafood lover or just looking to impress dinner guests with something special, this recipe delivers on flavor, texture, and that irresistible homestyle charm every time.
Ingredients You’ll Need
As simple as this list might look, each ingredient is a star player, bringing unique layers of flavor and texture that turn this chowder into something unforgettable. From the silky cream that gives it richness, to the fresh seafood that brings that seaside magic, every element counts.
- 650g/1.3lb seafood marinara mix or mixed fresh seafood: A healthy medley of fish, squid, prawns, and cooked mussel meat provides varied textures and fresh ocean flavors.
- 50g (3 tbsp) unsalted butter: Melts into the base to create a luscious start and carry richness throughout.
- 100g/4oz streaky bacon: Chopped into half-inch squares, it adds irresistible smokiness and a crispy bite.
- 2 cloves garlic: Finely minced, this adds a gentle aromatic foundation without overpowering.
- 1/2 cup chardonnay or other dry white wine: Optional but highly recommended for deglazing to add a subtle acidity and depth.
- 1/3 cup plain/all-purpose flour: Creates the roux that thickens the chowder to that perfect velvety consistency (gluten-free options available).
- 1 litre (4 cups) chicken stock or homemade fish stock: The backbone of the soup, providing savory flavor without overpowering the seafood.
- 2 medium carrots: Peeled and cut into small pieces to contribute sweetness and a satisfying bite.
- 2 large potatoes: Peeled and cubed, their starch helps thicken the chowder while giving that hearty comfort.
- 1 cup thickened or heavy cream: Enriches the chowder with creamy luxury—milk can be a lighter substitute if desired.
- 1 cup corn: Adds pops of natural sweetness and a touch of color, balancing the savory elements.
- 2 tsp fish sauce: A secret umami booster that elevates the seafood flavors beautifully.
- Pinch white pepper: Offers gentle heat and aroma without disrupting the chowder’s delicate palette.
- 3 tbsp chives or parsley: Finely chopped for a fresh herbal finish and a splash of vibrant green.
- Crusty bread or garlic bread: Essential for dipping and soaking up every last bit of that heavenly chowder.
How to Make Seafood Chowder Recipe
Step 1: Prepare Your Seafood and Bacon
Start by separating your cooked seafood (like mussels and cooked prawns) from the raw pieces because they will be added at different times. Cut any large chunks of fish into roughly one-inch cubes to ensure even cooking. Then, melt the butter in a heavy-based pot over medium heat. Add your chopped streaky bacon and cook for about 3 to 4 minutes until the edges begin to turn a lovely light golden color—this smoky flavor sets the stage. Use a slotted spoon to remove the bacon, leaving that flavorful fat in the pot.
Step 2: Sauté Garlic and Deglaze with Wine
Quickly add the finely minced garlic to the bacon fat and cook for just 10 seconds; the key is not to let it brown but to release that fragrant aroma. Pour in the Chardonnay or your preferred dry white wine and bring the mixture to a rapid simmer over high heat for about 3 minutes. Use a wooden spoon to scrape any lovely browned bits from the bottom of the pot—they’re packed with flavor.
Step 3: Make the Roux
Turn the heat down to medium and sprinkle in the flour. Stir continuously for about one minute, creating a roux—the thickening base that will give your chowder that signature creamy texture.
Step 4: Add Stock and Simmer Vegetables
Gradually pour in about one cup of the chicken or homemade fish stock while stirring to dissolve the roux completely; it should turn into a smooth, thick paste. Add the remaining stock and whisk well to avoid lumps. Bring this to a boil on high heat, then toss in your chopped carrots, potatoes, and cooked bacon. Lower the heat to medium and let everything simmer gently for 10 to 12 minutes, just until the carrots are nearly tender.
Step 5: Add Cream, Corn, Seasonings, and Raw Seafood
Now for the creamy twist—stir in the thickened cream along with fish sauce, white pepper, corn, and all your raw seafood pieces. Simmer for about 3 minutes, until the fish flakes easily and the seafood is perfectly cooked but still tender.
Step 6: Finish with Cooked Seafood and Adjust Seasoning
Gently fold in the cooked seafood pieces. Give your chowder a taste and add salt if you feel it needs a little extra lift, though many find the bacon and fish sauce provide enough seasoning. Ready to serve!
How to Serve Seafood Chowder Recipe
Garnishes
Sprinkle finely chopped fresh chives or parsley over the chowder just before serving. This not only adds a pop of color but also a fresh, bright flavor that cuts through the richness beautifully. A tiny drizzle of good olive oil can also add a silky finish if you like.
Side Dishes
Crusty bread or garlic bread is a must-have companion for this chowder, perfect for dipping and soaking up every creamy, flavorful spoonful. A simple green salad with a light vinaigrette complements the chowder wonderfully by adding freshness and crunch.
Creative Ways to Present
Serve your chowder in hollowed-out rustic bread bowls for a fun, edible presentation that guests love. Alternatively, ladle it into individual mugs for a cozy, casual vibe—great for sharing around the table on a chilly evening. Don’t forget to garnish with herbs on top for an inviting look.
Make Ahead and Storage
Storing Leftovers
This Seafood Chowder Recipe keeps well in the fridge for 3 to 4 days. Store it in an airtight container to preserve the flavors and prevent any absorption of other odors. The chowder may thicken during chilling, so be prepared to stir in a splash of cream or stock before reheating.
Freezing
While freezing is possible, it is best to freeze the chowder without the cream to avoid separation. Freeze in airtight containers for up to 2 months. When ready to enjoy, thaw overnight in the fridge and stir in fresh cream during reheating for a creamy texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently. Avoid boiling once cream is added to prevent curdling. Adding a little extra cream or stock helps restore the chowder’s silky smoothness. Heat until steaming hot and the seafood is tender but not overcooked.
FAQs
Can I use frozen seafood for this Seafood Chowder Recipe?
Absolutely! Frozen seafood works well as long as it’s properly thawed and patted dry before cooking to avoid extra moisture in the chowder. Just be mindful not to overcook during the final simmer.
What can I substitute for the white wine?
If you prefer to skip the wine, you can simply omit it or substitute with extra stock along with a splash of lemon juice to provide acidity and brightness.
How can I make this chowder gluten-free?
Use a gluten-free plain flour or a suitable thickening agent like cornstarch in place of all-purpose flour to make the roux gluten-free without affecting the taste or texture.
Is it possible to use milk instead of cream?
Yes, swapping cream for milk will lighten the chowder and reduce richness, but keep in mind the texture will be less velvety. Adding a little butter can help compensate for the creamy mouthfeel.
Can I prepare this chowder in advance for a dinner party?
You can prepare most of the chowder in advance and refrigerate it up to 3 days before serving. Add the raw seafood and fresh cream only when reheating to ensure the seafood stays tender and the chowder stays creamy.
Final Thoughts
This Seafood Chowder Recipe has all the hallmarks of a timeless favorite: it’s comforting, bursting with flavor, and surprisingly easy to make. Whether it’s a weeknight treat or the center of your next dinner gathering, it’s sure to warm hearts and satisfy appetites. So, grab your seafood, roll up your sleeves, and dive into this delicious bowl of coastal comfort—you won’t regret it!
Print
Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and comforting Seafood Chowder is a creamy, flavorful soup perfect for seafood lovers craving a hearty meal. Loaded with a medley of fresh and cooked seafood, crispy bacon, tender potatoes, and sweet corn, it’s simmered in a savory broth enriched with white wine and cream. Garnished with fresh chives and enjoyed with crusty bread, this chowder is an ideal dish for cozy dining occasions.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
- 2 large fish fillets, cut into 2.5cm (1″) cubes (if large pieces included)
Base and Flavoring
- 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 needed)
- 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 (0.4″) cubes (~2 1/2 cups)
- 1 cup thickened cream/heavy cream (can substitute milk for lighter option)
- 1 cup corn, frozen or canned and drained
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
Garnish and Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread, for serving
Instructions
- Prepare Seafood: Separate the cooked seafood (usually mussels and sometimes shrimp or prawns) from the raw seafood. Cut any large pieces of fish 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 to 4 minutes until the edges turn light golden brown. Remove the bacon with a slotted spoon into a bowl, leaving the rendered fat in the pot.
- Sauté Garlic and Deglaze: Add minced garlic to the bacon fat and sauté for about 10 seconds, ensuring it does not brown to avoid bitterness. Pour in the white wine, increase heat to high, and simmer rapidly for 3 minutes while scraping the pot base to loosen the browned bits from the bacon. Let the wine mostly evaporate to concentrate flavor.
- Make Roux: Reduce heat to medium. Sprinkle the flour over the fat and stir continuously for 1 minute to cook out the raw flour taste and create a roux, which will thicken the chowder.
- Add Stock: Gradually pour about 1 cup of the stock into the roux while stirring constantly to dissolve it into a smooth paste. Then add the remaining stock, continue stirring vigorously to avoid lumps. Use a whisk if necessary for a lump-free broth.
- Simmer Vegetables and Bacon: Increase heat to high and bring the mixture to a boil. Add carrots, potatoes, and reserved cooked bacon. Reduce heat to medium and simmer gently for 10 to 12 minutes, until the carrots are just tender.
- Add Cream, Corn, and Raw Seafood: Stir in the cream, fish sauce, white pepper, corn, and the raw seafood pieces. Simmer for 3 minutes until the raw fish is just cooked through; the flesh should flake easily with a fork.
- Incorporate Cooked Seafood: Finally, fold in the reserved cooked seafood gently to heat through without overcooking. Taste and adjust seasoning with salt if needed, though fish sauce usually adds sufficient saltiness.
- Serve: Ladle the chowder into bowls, garnish with finely chopped chives or parsley, and serve warm with crusty bread or garlic bread for dipping.
Notes
- Use fresh mixed seafood for the best flavor, separating cooked and raw types ensures proper cooking times.
- Using homemade fish stock enhances the seafood taste; avoid store-bought fish stock that may be overly salty or artificial.
- For gluten-free options, substitute plain flour with a gluten-free flour blend when making the roux.
- The white wine adds depth but can be omitted or replaced with extra stock if preferred.
- Adjust cream quantity according to desired richness; milk can be used for a lighter chowder.
- Fish sauce contributes umami and saltiness; add more carefully to avoid over-salting.
- Serve with crusty or garlic bread for a complete, hearty meal.
