If you love the comforting, creamy richness of a classic chowder with that irresistible taste of the ocean, this Seafood Chowder Recipe is going to have you hooked from the very first spoonful. A perfect harmony of fresh seafood, tender vegetables, and luscious cream, it’s a dish that warms the soul and satisfies the appetite any day of the week. Whether you’re cooking for family or impressing friends at a cozy dinner, this chowder bursts with flavor and texture, making every bite a celebration of the sea.
Ingredients You’ll Need
Gathering the right ingredients for this seafood chowder is both simple and crucial to nailing the perfect balance of flavors. Each element plays an important role, whether adding depth, freshness, or that silken texture that makes this chowder so special.
- Seafood marinara mix (650g): A blend of fish, squid, prawns, and cooked mussel meat brings a variety of textures and tastes that evoke the sea perfectly.
- Unsalted butter (50g/3 tbsp): For sautéing the bacon and garlic, it adds a creamy base without overwhelming saltiness.
- Streaky bacon (100g), chopped: Crisp and smoky, bacon infuses the broth with a delicious depth of flavor.
- Garlic (2 cloves), finely minced: Just a hint of aromatic garlic enhances the savory notes without overpowering the delicate seafood.
- Chardonnay or dry white wine (1/2 cup): Deglazing with wine adds a bright acidity that lifts the richness of the chowder (optional but highly recommended).
- Plain/all-purpose flour (1/3 cup): Essential for making a smooth roux to thicken the chowder beautifully.
- Chicken or homemade fish stock (1 litre): The broth forms the heart of the chowder, so use a low-sodium, quality stock for the best flavor (avoid store-bought fish stock).
- Carrots (2 medium), peeled and chopped: Sweetness and color come from these tender bites, giving the chowder vibrant texture.
- Potatoes (2 large), peeled and cubed: Their creamy softness adds bulk and comfort to every spoonful.
- Thickened/heavy cream (1 cup): The luxurious creaminess that transforms the broth into a velvety masterpiece.
- Corn (1 cup), frozen or canned: Pops of sweet corn add unexpected bursts of texture and a touch of natural sweetness.
- Fish sauce (2 tsp): Just a small splash heightens umami without making the chowder taste fishy.
- White pepper (pinch): A subtle spice note that complements the seafood’s delicate flavor.
- Chives or parsley (3 tbsp), finely chopped: Fresh herbs to brighten and garnish the final dish.
- Crusty or garlic bread: Perfect for dipping and soaking up every last drop of chowder.
How to Make Seafood Chowder Recipe
Step 1: Prepare the Seafood
Start by separating the cooked seafood pieces, like mussels and any already-cooked prawns, from the raw fish, squid, and other raw seafood. Large fish pieces should be cut into 2.5cm (1 inch) cubes to ensure even cooking in the chowder.
Step 2: Cook the Bacon and Build the Base
In a heavy-based pot, melt the butter over medium heat and add the chopped bacon. Cook for 3 to 4 minutes until the bacon edges turn light golden and crispy. Using a slotted spoon, remove the bacon into a bowl, leaving the flavorful bacon fat in the pot for the next step.
Step 3: Sauté Garlic and Deglaze with Wine
Quickly sauté the finely minced garlic in the bacon fat for about 10 seconds—be careful not to let it brown. Pour in the white wine and bring to a rapid simmer over high heat, scraping the pot’s bottom to loosen all those delicious bacon bits. Let the wine reduce mostly, about 3 minutes.
Step 4: Make the Roux
Lower the heat to medium and sprinkle in the flour. Stir continuously for a minute to cook the raw flour taste out and form a smooth roux that will thicken your chowder perfectly.
Step 5: Add Stock and Simmer Vegetables
Slowly whisk in about one cup of the chicken or fish stock to dissolve the roux into a thick paste. Then add the remaining stock, stirring well to avoid lumps. Bring the mixture to a boil over high heat, then add the chopped carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10 to 12 minutes until the carrots are just tender.
Step 6: Add Cream, Corn, Fish Sauce, and Raw Seafood
Now stir in the heavy cream, corn kernels, fish sauce, and a pinch of white pepper. Add the raw seafood and simmer gently for 3 minutes, just enough for the fish to cook through and flake apart beautifully.
Step 7: Finish with Cooked Seafood and Season to Taste
Finally, fold in the cooked seafood pieces like mussels. Give your chowder a taste and adjust the seasoning with salt if needed. The result is a rich and silky broth packed with tender bites of the sea ready to enjoy.
How to Serve Seafood Chowder Recipe
Garnishes
A generous sprinkle of freshly chopped chives or parsley adds a lovely fresh pop of color and flavor contrast. It makes the chowder feel bright and inviting, making every bowl as beautiful as it is delicious.
Side Dishes
There’s nothing quite like dipping a crusty baguette or warm garlic bread into the creamy chowder. The bread soaks up the luscious broth and adds a wonderful crunch and substance to your meal. A simple side salad or steamed green beans can also complement without overshadowing the main star.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls — this makes for a cozy, rustic presentation. You can also garnish with a dash of smoked paprika or a few drops of chili oil for a slight kick and visual flair. Serving in colorful bowls or paired with a bright salad plate rounds out the experience perfectly.
Make Ahead and Storage
Storing Leftovers
Seafood chowder tastes even better the next day once the flavors meld. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the fresh herbs separate and add them just before serving to maintain their vibrant color and flavor.
Freezing
While seafood chowder is best enjoyed fresh, you can freeze leftovers in freezer-safe containers for up to one month. To avoid texture changes in the cream or potatoes, it’s wise to undercook the vegetables slightly before freezing. Thaw it slowly in the refrigerator before reheating.
Reheating
Gently reheat your chowder over low to medium heat on the stovetop, stirring frequently to prevent scorching. Avoid boiling after adding cream as it can cause separation. Add a splash of cream or stock if the chowder thickens too much during reheating.
FAQs
Can I use frozen seafood mix for this Seafood Chowder Recipe?
Yes! Frozen seafood mix works perfectly as long as it’s fresh and of good quality. Defrost completely and drain any excess liquid before adding it to your chowder to avoid diluting flavors.
What can I substitute for chardonnay or white wine?
If you prefer to skip alcohol, simply use extra chicken stock or a splash of lemon juice for brightness. The chowder will still be delicious and rich without the wine.
Is it possible to make this chowder gluten-free?
Absolutely! Substitute the plain flour with a gluten-free flour blend or cornstarch to thicken your chowder without compromising the texture.
Can I prepare the chowder without cream for a lighter version?
Yes, swapping cream with whole milk or a milk alternative will lighten the chowder. Keep in mind the chowder will be less rich but still creamy and flavorful.
How long will this chowder keep in the fridge?
Stored in an airtight container, this chowder should be eaten within 2 days to ensure freshness and maintain the best seafood texture.
Final Thoughts
There’s something truly special about serving up a bowl of homemade Seafood Chowder Recipe that’s bursting with flavors and tender seafood treasures. It’s a recipe that invites you to slow down, enjoy each comforting mouthful, and maybe make some new warm memories around the dinner table. Don’t hesitate to give this a try—it might just become your next favorite go-to dish when you want something cozy and impressive all at once.
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
- Diet: Low Salt
Description
This rich and creamy Seafood Chowder combines a medley of fresh seafood with tender potatoes, carrots, and sweet corn in a flavorful broth made with bacon, garlic, white wine, and cream. Perfectly seasoned with fish sauce and herbs, it’s a comforting, hearty dish that pairs wonderfully with crusty garlic bread for dipping.
Ingredients
Seafood
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
- Cooked seafood separated from raw seafood
- Cut large fish pieces into 2.5cm (1″) cubes
Base
- 50g (3 tbsp) unsalted butter
- 100g (4 oz) 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)
Broth and Vegetables
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
- 2 medium carrots, peeled, cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1cm (0.4″) cubes (~2 1/2 cups)
Final Ingredients
- 1 cup thickened cream (heavy cream; milk can be used for lighter option)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch of white pepper (can substitute black pepper)
- 3 tbsp chives or parsley, finely chopped for garnish
- Crusty bread or garlic bread, for serving
Instructions
- Prepare Seafood: Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood. Cut any large pieces of fish into 2.5cm (1″) cubes.
- Cook Bacon: In a heavy-based pot, melt butter over medium heat. Add chopped bacon and cook for 3-4 minutes until edges turn light golden. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Sauté Garlic and Deglaze: Add minced garlic to the pot and cook for about 10 seconds without browning. Pour in white wine and simmer rapidly on high heat for 3 minutes while scraping the pot’s base to loosen browned bits until wine mostly evaporates.
- Make Roux: Reduce heat to medium and add flour, stirring continuously for 1 minute to form a roux.
- Add Stock: Gradually pour about 1 cup of stock into the roux while stirring to dissolve it, creating a thick paste. Then add the remaining stock while stirring until smooth and lump-free, using a whisk if needed.
- Simmer Vegetables and Bacon: Increase heat to high and bring to a boil. Add carrots, potatoes, and reserved bacon. Reduce heat to medium and simmer for 10-12 minutes until carrots are nearly tender.
- Cook Raw Seafood: Add cream, fish sauce, white pepper, corn, and raw seafood to the pot. Simmer gently for 3 minutes until the fish is just cooked and flakes easily.
- Add Cooked Seafood and Adjust Seasoning: Stir in the cooked seafood, taste, and add salt if needed.
- Serve: Ladle chowder into bowls, sprinkle with finely chopped chives or parsley, and serve with warm crusty or garlic bread for dipping.
Notes
- Use homemade fish stock if possible to avoid the overpowering taste of store-bought stocks.
- If using gluten-free flour, the texture of the chowder will slightly differ but remain delicious.
- White wine can be omitted if preferred, but it adds depth to the flavor.
- Fish sauce provides umami, so adjust salt accordingly to avoid over-salting.
- For a lighter chowder, substitute heavy cream with whole milk and reduce butter slightly.
- Ensure not to overcook seafood to maintain tenderness.
