If you’re looking for a comforting, rich, and utterly satisfying dish to elevate your next meal, this Seafood Chowder Recipe is an absolute winner. Bursting with tender chunks of fresh seafood, smoky bacon, and creamy broth, every spoonful delivers layers of flavor and a velvety texture that feels like a warm hug from the sea. Whether for a cozy weeknight dinner or a special gathering, this chowder combines simple ingredients with cooking techniques that bring out the best in each component, making it a true crowd-pleaser you’ll want to come back to again and again.
Ingredients You’ll Need
All the ingredients in this Seafood Chowder Recipe are straightforward but essential—they each play a crucial role in building the dish’s luscious texture, deep flavor, and vibrant color. From smoky bacon adding depth to fresh seafood creating that ocean-fresh essence, every element matters.
- 650g seafood marinara mix: A combination of fish, squid, prawns, and cooked mussel meat that forms the flavorful seafood base.
- 50g unsalted butter: Provides a rich, creamy foundation and helps cook the bacon beautifully.
- 100g streaky bacon, chopped: Adds smoky, savory notes and irresistible texture to the chowder.
- 2 cloves garlic, finely minced: Offers aromatic depth without overpowering the seafood.
- 1/2 cup chardonnay (optional): A dry white wine that deglazes the pan, bringing brightness and complexity.
- 1/3 cup plain flour: Essential for creating the roux that thickens the chowder into a luscious stew.
- 1 litre chicken or homemade fish stock: The flavorful liquid foundation—low sodium is best for control over seasoning.
- 2 medium carrots, peeled and chopped: These add a touch of sweetness and lovely color.
- 2 large potatoes, peeled and cubed: Create the hearty, comforting body of the chowder.
- 1 cup thickened cream: Enriches the broth with luxurious creaminess balancing the seafood’s flavor.
- 1 cup corn (frozen or canned): Adds pop and subtle sweetness to contrast savory notes.
- 2 tsp fish sauce: Provides umami depth—don’t worry, it won’t taste fishy when balanced right.
- Pinch of white pepper: A gentle spice to season without overpowering delicate seafood flavors.
- 3 tbsp finely chopped chives or parsley: Fresh herbs to finish and brighten the dish.
- Crusty bread or garlic bread: Perfect for soaking up every bit of chowder goodness.
How to Make Seafood Chowder Recipe
Step 1: Prepare the Seafood
Begin by separating the cooked seafood, such as mussels and pre-cooked prawns, from any raw pieces like fish chunks, squid, or raw prawns. This separation is key because these different types of seafood require varying cooking times to achieve that perfect tender bite without overcooking.
Step 2: Cook the Bacon
Heat the unsalted butter in a heavy-based pot over medium heat. Add the chopped streaky bacon and cook for 3 to 4 minutes until the edges turn a light golden color and release their irresistible smoky aroma. Use a slotted spoon to transfer the bacon to a bowl, leaving the flavorful fat in the pot—this builds your chowder’s base.
Step 3: Sauté Garlic and Deglaze
Add the finely minced garlic to the bacon fat and sauté for roughly 10 seconds—just enough to release its fragrance without browning. Pour in the chardonnay or dry white wine and crank the heat up high, simmering rapidly for about 3 minutes. Scrape the bottom of the pot gently to lift all those tasty golden bacon bits; this deglazing step infuses this lovely depth of flavor into the chowder.
Step 4: Make the Roux
Lower the heat to medium and sprinkle the flour into the pot, mixing continuously for around 1 minute. This roux will thicken your chowder—don’t rush it, as cooking the flour out helps avoid that raw flour taste while creating a luscious, creamy base.
Step 5: Add Stock and Vegetables
Slowly pour in about 1 cup of the chicken or homemade fish stock while stirring vigorously to dissolve the roux into a smooth paste. Then add the remaining stock, stirring to keep the mixture lump-free. Bring to a boil, then toss in the diced potatoes, chopped carrots, and the cooked bacon bits. Reduce heat to medium and let it simmer for 10 to 12 minutes, allowing the vegetables to soften while infusing the broth with their natural sweetness.
Step 6: Add Cream, Corn, and Raw Seafood
Stir in the thickened cream, corn kernels, fish sauce, and white pepper, then gently add the raw seafood pieces. Simmer for 3 minutes, just enough for the seafood to cook through and flake tenderly—this keeps everything fresh and juicy without risking rubbery bites.
Step 7: Incorporate Cooked Seafood and Final Seasoning
Finally, fold in the cooked seafood from earlier. Give the chowder a taste and adjust seasoning as needed—usually the fish sauce and bacon supply enough salt, but it’s good to double-check. Once everything is heated through and flavors melded, your chowder is ready to serve.
How to Serve Seafood Chowder Recipe
Garnishes
Sprinkle freshly chopped chives or parsley generously over each bowl to introduce a burst of color and fresh, herbal aroma. These herbs contrast beautifully with the creamy richness of the chowder and elevate the presentation effortlessly.
Side Dishes
Serving this chowder with warm crusty bread or even garlic bread is an absolute must. The bread is not only great for dipping but also adds a satisfying crunch to accompany the silky broth. A simple green salad with a tangy vinaigrette can provide a bright, refreshing balance to the richness of the chowder.
Creative Ways to Present
For a special occasion or to impress guests, serve the chowder in individual rustic bread bowls. Hollowing out a round loaf creates an edible vessel that keeps the chowder warm and adds extra flavor as the bread soaks up the delicious juices. Alternatively, garnish with a sprinkle of smoked paprika or a drizzle of good olive oil to add depth and an appealing finish.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in the refrigerator for up to 2 days. Store it in an airtight container to preserve its creamy texture and fresh seafood flavors. Re-stir gently before reheating as some ingredients may settle.
Freezing
Freezing chowder with seafood can be tricky because seafood texture may become rubbery. If you must freeze leftovers, omit adding cream until reheating for better results and freeze in airtight containers or freezer bags for up to 1 month.
Reheating
Reheat your chowder gently on the stove over low heat to prevent curdling. Add a splash of cream or stock if it has thickened too much during storage. Stir frequently and heat until just warmed through to keep the seafood tender and flavors fresh.
FAQs
Can I use frozen seafood marinara mix for this chowder?
Absolutely! Frozen seafood marinara mix works perfectly. Just thaw it thoroughly before cooking to ensure even cooking and the best texture in your chowder.
Is it necessary to use wine in the recipe?
Not at all. The wine adds a lovely depth and brightness, but you can skip it or substitute with additional stock or a splash of lemon juice for acidity without compromising the dish.
What can I substitute for cream if I want a lighter chowder?
You can substitute the thickened cream with milk or a plant-based milk alternative for a lighter chowder, but keep in mind it will be less rich and creamy than the original version.
Can I make this chowder gluten-free?
Yes! Simply swap out the plain flour for a gluten-free flour blend when making your roux. This will thicken the chowder just as well without altering the flavor.
How do I prevent the seafood from overcooking?
Add the seafood in stages: cooked shellfish last and raw fish and squid just long enough to cook through—usually 2 to 3 minutes. This ensures everything remains tender and not rubbery.
Final Thoughts
There is something wonderfully reassuring about a bowl of homemade seafood chowder, and this Seafood Chowder Recipe nails that cozy, flavorful experience every time. Whether you’re introducing someone new to seafood or indulging yourself after a long day, this chowder is guaranteed to become a comforting favorite. So gather your ingredients, take your time with the steps, and enjoy every creamy, savory spoonful—you’ll be so glad you did!
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Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American Coastal
Description
This rich and comforting Seafood Chowder combines a medley of fresh seafood with a creamy broth infused with bacon, garlic, and a hint of white wine. Loaded with tender potatoes, sweet corn, and garnished with fresh chives, this hearty chowder is perfect for a satisfying meal that brings coastal flavors to your table in just 40 minutes.
Ingredients
Seafood
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, raw prawns, cooked mussel meat)
- Cooked seafood separated from raw (usually cooked mussels and sometimes prawns/shrimp)
Broth and Base
- 50g (3 tbsp) unsalted butter
- 100g (4 oz) streaky bacon, chopped into 1.5 cm (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
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
Vegetables & Cream
- 2 medium carrots, peeled and cut into 7 mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled and cut into 1 cm (0.4″) cubes (~2 1/2 cups)
- 1 cup thickened/heavy cream (milk can be substituted for lighter option)
- 1 cup corn, frozen or canned (drained)
Seasoning & Garnish
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
- 3 tbsp chives or parsley, finely chopped (for garnish)
To Serve
- Crusty bread or garlic bread
Instructions
- Prepare Seafood: Separate cooked seafood such as mussels and cooked prawns from the raw seafood pieces. Cut any large fish pieces into 2.5 cm (1″) cubes to ensure even cooking.
- Cook Bacon: In a heavy-based pot, melt butter over medium heat. Add the chopped streaky bacon and cook for 3-4 minutes until the edges turn light golden. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Garlic and Deglaze: Add the finely minced garlic to the pot and cook for about 10 seconds, being careful not to brown it. Pour in the white wine and simmer rapidly on high heat for 3 minutes, scraping the bottom of the pot to loosen the browned bacon bits. Continue until the wine is mostly evaporated.
- Make Roux: Reduce heat to medium and add the flour to the pot, stirring constantly for 1 minute to create a roux that will thicken the chowder.
- Add Stock: Gradually pour in about 1 cup of the stock while stirring to fully dissolve the roux into a smooth paste. Add the remaining stock, whisk well to eliminate lumps, and bring to a boil.
- Simmer Vegetables and Bacon: Add the peeled and chopped carrots, potatoes, and the cooked bacon to the pot. Lower heat to medium and simmer for 10-12 minutes, or until the carrots are just tender.
- Add Cream, Corn, and Raw Seafood: Stir in the thickened cream, fish sauce, white pepper, corn, and the raw seafood pieces. Continue simmering gently for 3 minutes until the raw seafood is just cooked through and the fish flakes easily.
- Incorporate Cooked Seafood and Final Seasoning: Gently fold the cooked seafood into the chowder, taste, and adjust seasoning with salt if necessary.
- Serve: Ladle the chowder into bowls and garnish with finely chopped chives or parsley. Serve hot with warm crusty or garlic bread for dipping and enjoying the rich broth.
Notes
- Note 1: Separating cooked seafood such as mussels from raw seafood ensures proper cooking times and prevents overcooking delicate items.
- Note 2: Use homemade fish stock or low sodium chicken stock for the best flavor; avoid commercial fish stocks which can be overly salty or artificial-tasting.
- Note 3: For gluten-free version, substitute plain all-purpose flour with a gluten-free flour blend suitable for thickening soups.
- Substitutions: White wine can be omitted for a non-alcoholic version; milk can be used instead of cream for a lighter chowder.
- Testing doneness of seafood: The raw seafood is cooked properly when the fish flesh flakes easily and changes from translucent to opaque.
