Description
This comforting Seafood Chowder recipe combines a flavorful mix of fresh seafood, crispy bacon, tender vegetables, and a creamy broth to create a hearty meal perfect for any occasion. Cooked gently on the stovetop, this chowder is rich, warming, and garnished with fresh chives for a touch of brightness, served best with crusty or garlic bread.
Ingredients
Scale
Seafood
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cooked seafood from the mix (set aside separately)
Base and Vegetables
- 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 corn (frozen or canned, drained)
- 3 cloves garlic, finely minced
Meat and Dairy
- 50g (3 tbsp) unsalted butter
- 100g (4 oz) streaky bacon, chopped into 1.5cm (1/2″) squares
- 1 cup thickened cream / heavy cream (or substitute milk for lighter option)
Liquids and Seasonings
- 1/2 cup chardonnay or other dry white wine (optional)
- 1/3 cup plain/all-purpose flour (can substitute gluten-free flour)
- 1 litre (4 cups) chicken stock or homemade fish stock (low sodium, avoid store-bought fish stock)
- 2 tsp fish sauce
- Pinch white pepper (or substitute black pepper)
- 3 tbsp chives or parsley, finely chopped, for garnish
To Serve
- Crusty bread or garlic bread
Instructions
- Prepare seafood: Separate the cooked seafood (usually mussels and sometimes prawns) from the raw seafood in the marinara mix. 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 3-4 minutes until the edges turn light golden brown. Using a slotted spoon, remove the bacon and set aside, leaving the fat in the pot.
- Sauté garlic and deglaze: Add the minced garlic to the bacon fat and cook for about 10 seconds, being careful not to brown it. Pour in the white wine (if using) and simmer rapidly on high heat for 3 minutes, scraping the bottom of the pot to loosen any browned bacon bits. Allow the wine to mostly evaporate.
- Make roux: Reduce the heat to medium and add the flour, stirring continuously for about 1 minute to cook the flour and form a roux.
- Add stock and thicken: Gradually pour in about 1 cup of the chicken or fish stock while stirring to dissolve the roux, thickening into a paste. Then add the remaining stock, stirring well to create a smooth, lump-free broth. Whisk if necessary.
- Add vegetables and bacon, then simmer: Increase the heat to high and bring the chowder to a boil. Add the diced carrots, potatoes, and cooked bacon. Reduce the heat to medium and simmer for 10-12 minutes until the carrots are nearly tender.
- Add raw seafood and remaining ingredients: Stir in the cream, fish sauce, white pepper, corn, and raw seafood pieces. Simmer gently for 3 minutes until the raw seafood is just cooked and flakes easily when tested.
- Incorporate cooked seafood and season to taste: Gently fold in the pre-cooked seafood, taste the chowder, and adjust salt or seasoning as needed.
- Serve: Ladle the chowder into bowls and sprinkle with finely chopped chives or parsley. Serve immediately with warm crusty bread or garlic bread for dipping.
Notes
- Note 1: Separating cooked seafood from raw seafood allows for precise cooking times, preventing overcooked tough seafood.
- Note 2: Homemade fish stock is preferred over store-bought for best flavor and to avoid preservatives.
- Note 3: For a gluten-free option, use a gluten-free flour blend to make the roux.
- To lighten this chowder, substitute milk for the heavy cream, but it will be less rich and creamy.
- If skipping wine, add a splash of extra stock or water during deglazing.
- Using low sodium stock helps control the saltiness, especially with the addition of fish sauce and bacon.
