Introduction
Seafood chowder is a delightful and comforting dish that combines fresh seafood with a creamy broth, complemented by the smokiness of bacon and the sweetness of vegetables. This recipe is perfect for a cozy dinner or a gathering with friends, serving up a dish that warms the soul. With easy-to-follow instructions and accessible ingredients, making a hearty bowl of seafood chowder at home is simpler than you might think!
Detailed Ingredients with measures
Seafood Marinara Mix or Mixed Fresh Seafood
650g/1.3lb seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
Unsalted Butter
50g (3 tbsp) unsalted butter
Streaky Bacon
100g/4oz streaky bacon, chopped into 1.5cm/0.5″ squares
Garlic
2 cloves garlic, finely minced
Chardonnay or Other Dry White Wine
1/2 cup chardonnay or other dry white wine (can skip)
Flour
1/3 cup flour, plain/all-purpose (Note for gluten-free)
Chicken Stock or Fish Stock
1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock (avoid store-bought fish stock)
Carrots
2 medium carrots, peeled, cut into 7mm/0.3″ pieces (~1 1/2 cups)
Potatoes
2 large potatoes (any type fine), peeled, cut into 1cm/0.2″ cubes (~2 1/2 cups)
Thickened Cream
1 cup thickened cream/heavy cream (sub milk for lighter option)
Corn
1 cup corn (frozen or canned, drained)
Fish Sauce
2 tsp fish sauce
White Pepper
Pinch white pepper (substitute black pepper)
Chives or Parsley
3 tbsp chives or parsley, finely chopped, for garnish
Crusty Bread or Garlic Bread
Crusty bread or better yet, garlic bread!
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 5
Detailed Directions and Instructions
Prepare the Seafood
Separate the cooked seafood (usually mussels or prawns) from the raw seafood in your marinara mix. This step is essential as the cooked seafood will be added later in the cooking process. Cut any large pieces of fish into 2.5 cm (1 inch) cubes for even cooking.
Cook the 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 are light golden. Use a slotted spoon to remove the bacon into a bowl, leaving the fat in the pot.
Deglaze the Pot
Add the minced garlic into the pot and cook for 10 seconds, ensuring it doesn’t brown. Pour in the white wine and simmer rapidly on high for 3 minutes. Scrape the bottom of the pot to loosen any golden bacon bits until the wine is mostly evaporated.
Make the Roux
Reduce the heat to medium and add the flour. Mix continuously for about 1 minute to create a roux, which will help thicken the chowder.
Add the Broth
While continuously stirring, pour in about 1 cup of the chicken stock to dissolve the roux. It will thicken into a paste. Gradually add the remaining stock, stirring well until lump-free (a whisk can be used if necessary).
Simmer the Vegetables
Increase the heat to high and bring the mixture to a boil. Add the diced carrots, cubed potatoes, and the cooked bacon. Lower the heat to medium and let simmer for 10 to 12 minutes, or until the carrots are tender.
Incorporate the Seafood
Add the thickened cream, fish sauce, white pepper, corn, and the raw seafood. Simmer for 3 minutes until the fish is cooked through (the flesh should flake easily when tested).
Add the Cooked Seafood
Stir in the previously cooked seafood and taste the chowder for salt, adjusting as necessary.
Serve the Chowder
Ladle the chowder into bowls and sprinkle with finely chopped chives or parsley. Serve hot with crusty bread or garlic bread for dunking.
Notes
Seafood Mix
For the seafood, this recipe works well with a store-bought seafood marinara mix, typically found in the deli or freezer section of large grocery stores. It usually contains a variety of seafood. If using fresh seafood, feel free to mix and match your favorites.
Chicken Stock
Using chicken stock in this recipe enhances the broth’s flavor compared to store-bought fish stock, which is often not very tasty. Good quality chicken stock will provide a delicious base for the chowder.
Gluten-Free Option
If gluten-free, follow the recipe without the flour step. Instead, mix 2.5 tablespoons of cornflour/cornstarch with water and incorporate it into the cream before proceeding with the recipe.
Storage
Leftovers can be stored for up to 3 days in the refrigerator or 3 months in the freezer. If you freeze it, thaw overnight in the refrigerator and gently reheat on the stove, being careful not to overcook the seafood.
Cook techniques
Cooking Bacon
In a heavy-based pot, melt unsalted butter over medium heat. Add chopped streaky bacon and cook until edges are light golden. Use a slotted spoon to remove bacon, leaving the fat in the pot.
Deglazing
After removing bacon, add finely minced garlic to the pot and cook for about 10 seconds, ensuring it doesn’t brown. Pour in chardonnay (or dry white wine) and simmer rapidly on high heat for around 3 minutes, scraping the base to loosen any golden bits until the wine mostly evaporates.
Making a Roux
Reduce the heat to medium after deglazing and add flour. Mix well for about 1 minute until combined, forming a roux.
Preparing the Broth
While stirring continuously, gradually pour in about 1 cup of chicken stock to dissolve the roux into a paste. Add the remaining stock and stir thoroughly until lump-free. For a smoother mixture, use a whisk if necessary.
Simmering Vegetables
Increase heat to high and bring to a boil after adding peeled and cut carrots and potatoes. Lower the heat to medium once boiling and simmer for about 10 to 12 minutes until the carrots are nearly tender.
Cooking Raw Seafood
After the vegetables are nearly ready, add thickened cream, corn, fish sauce, white pepper, and the raw seafood. Simmer for approximately 3 minutes until the seafood is just cooked and the flesh flakes easily.
Adding Cooked Seafood
Stir in the cooked seafood to the pot. Taste and adjust seasoning as necessary.
Serving
Ladle the chowder into bowls. Garnish with chopped chives or parsley and serve with crusty bread or garlic bread for a delightful accompaniment.
FAQ
Can I use frozen seafood for this recipe?
Yes, a seafood marinara mix from the freezer section is ideal. Just ensure it’s thawed thoroughly before use.
What kind of stock should I use?
It’s recommended to use low sodium chicken stock or homemade fish stock. Avoid store-bought fish stocks for better flavor.
Can I make this soup gluten-free?
Yes, skip the flour step and instead mix cornflour/cornstarch with water to thicken the soup.
How long can I store leftovers?
Leftovers can be kept in the fridge for up to 3 days or frozen for up to 3 months. Ensure to thaw in the fridge before gently reheating.
What can I use instead of chardonnay?
You can omit the wine altogether or use any other dry white wine that you prefer.
Conclusion
This seafood chowder is a delightful combination of fresh ingredients and rich flavors, making it a comforting meal that’s perfect for any occasion. The mix of seafood, creamy broth, and crispy bacon creates a unique depth that will satisfy your taste buds. Serve it with crusty bread to soak up the deliciousness, and you’ll have a dish that’s not only hearty but also impressive.
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