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

Scale

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

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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.