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
Scale
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.
