If you are craving a rich, comforting dish that brings the best flavors of the ocean right to your table, this Seafood Chowder Recipe is exactly what you need. It’s loaded with tender seafood, creamy broth, and a medley of fresh vegetables that combine to create a hearty, soul-warming meal. Whether you’re serving a family dinner or looking to impress guests, this chowder balances indulgence with freshness and makes the ultimate seafood experience incredibly easy to achieve at home.
Ingredients You’ll Need
Getting the ingredients right is key to making this Seafood Chowder Recipe shine. Each component plays an essential role, from the savory bacon adding depth, to the fresh seafood creating a vibrant sea flavor, and the cream giving that luscious, silky texture.
- 650g seafood marinara mix or mixed fresh seafood: Choose a combination of fish, squid, prawns, and cooked mussel meat for varied textures and flavors.
- 50g unsalted butter: Adds richness and helps build the roux base for the chowder.
- 100g streaky bacon: Chopped into small squares, it imparts a smoky, salty undertone that elevates the soup.
- 2 cloves garlic: Finely minced for a subtle aromatic kick that brightens the chowder.
- 1/2 cup chardonnay or dry white wine: Optional but recommended, it adds acidity and depth that complements the seafood beautifully.
- 1/3 cup plain flour: The thickening agent that gives chowder its classic creamy consistency (use gluten-free flour if needed).
- 1 litre chicken stock or homemade fish stock: The backbone of the broth; homemade fish stock is ideal for authentic flavor.
- 2 medium carrots: Peeled and cut into small pieces to add sweetness and texture.
- 2 large potatoes: Firm types peeled and cubed provide body and heartiness to the chowder.
- 1 cup thickened or heavy cream: Creates a velvety richness, but you can swap for milk if you want something lighter.
- 1 cup corn: Frozen or canned, drained, it brings a pop of sweetness and color.
- 2 tsp fish sauce: A secret umami booster that enhances the seafood flavor without overpowering.
- Pinch white pepper: Offers gentle heat and warmth without the black pepper specks.
- 3 tbsp chives or parsley: Finely chopped to garnish and add freshness at the end.
- Crusty bread or garlic bread: Perfect for soaking up every last drop of this luscious chowder.
How to Make Seafood Chowder Recipe
Step 1: Prepare the Flavor Base
Start by melting the butter in a large, heavy-bottomed pot over medium heat. Add the chopped bacon and cook it until it’s crispy and golden, releasing its smoky aroma. Then, gently toss in the minced garlic and sauté for a minute or until fragrant. If you’re using white wine, pour it in now, letting it simmer for a few minutes to reduce slightly and infuse the base with bright, acidic notes.
Step 2: Build the Chowder’s Heart
Sprinkle the flour over the bacon and garlic mixture, stirring constantly to form a roux. This will thicken your chowder beautifully without clumps. Gradually whisk in your chicken or fish stock, ensuring a smooth consistency. Add the diced carrots and potatoes, then let everything simmer gently for 15 minutes or until the vegetables are tender but not mushy.
Step 3: Add Seafood and Final Touches
Now comes the star of the dish — the seafood! Add your mixed seafood to the pot, along with the corn, fish sauce, and a pinch of white pepper. Cook for about 5 minutes or until the seafood is just cooked through; the prawns should turn pink and firm, and the fish should flake easily. Stir in the cream last, warming the chowder without boiling it to keep that silky texture.
How to Serve Seafood Chowder Recipe
Garnishes
Finely chopped chives or parsley sprinkled on top add a burst of color and a fresh, herbaceous note that contrasts the creamy richness of the chowder. You can also consider a little extra black pepper or a drizzle of good quality olive oil for an elegant finish.
Side Dishes
This chowder loves good bread — crusty sourdough, a warm baguette, or even garlic bread are perfect for mopping up every flavorful spoonful. A simple green salad with a tangy vinaigrette can also provide a refreshing counterbalance to the chowder’s indulgence.
Creative Ways to Present
Serve your chowder in charming individual crocks or thick bread bowls to amp up the cozy vibe. Adding a sprinkle of smoked paprika or a few fried shallots on top can give it a fun, restaurant-style flair that will impress your guests as much as the taste.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover seafood chowder in an airtight container in the refrigerator. It will keep well for up to two days. The flavors deepen overnight, which makes it ideal for an easy next-day meal.
Freezing
Chowders with cream and seafood can be delicate when frozen. If you want to freeze, it’s best to do so before adding cream or seafood. Freeze the base soup (vegetables and stock) separately, then thaw, cook your seafood fresh, and stir in the cream when reheating to maintain that perfect texture.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking or curdling. Add a splash of stock or cream if the chowder seems too thick, restoring the lovely creamy consistency it had when freshly made.
FAQs
Can I use frozen seafood instead of fresh?
Absolutely! Frozen seafood is a convenient and budget-friendly option. Just thaw it properly before adding to the chowder, and avoid overcooking to keep the texture tender and fresh.
What can I substitute for the white wine?
If you prefer not to use wine, you can substitute it with extra stock or a splash of lemon juice to retain that touch of acidity that brightens the flavor.
Is there a way to make this chowder dairy-free?
Yes! Replace the butter with olive oil and use coconut cream or a dairy-free cream substitute. It will change the flavor slightly but still result in a rich, satisfying chowder.
Can I add other vegetables to the chowder?
Of course. Celery, leeks, or bell peppers work wonderfully for extra flavor and texture. Just add them early with the carrots and potatoes so they cook through properly.
How do I prevent seafood from becoming rubbery?
Cook the seafood gently and briefly, adding it towards the end of the cooking time. Overcooking toughens seafood quickly, so keep an eye and remove from heat as soon as it turns opaque and firms up.
Final Thoughts
This Seafood Chowder Recipe is a warm hug in a bowl, perfect for cozy nights or special gatherings. It is satisfying yet elegant, making it a versatile dish that’s sure to become a beloved classic in your recipe collection. So grab your apron, gather your ingredients, and dive into the comforting, rich flavors of this stunning chowder—you won’t regret it!
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Seafood Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Description
This creamy Seafood Chowder is a rich and comforting dish featuring a mix of fresh seafood cooked in a flavorful broth with bacon, garlic, and vegetables. Enhanced with a splash of white wine and thickened with flour, this chowder is finished with cream and fresh herbs, making it a perfect meal for a cozy dinner.
Ingredients
Seafood and Meat
- 650g / 1.3lb seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- 100g / 4oz streaky bacon, chopped into 1.5cm / 1/2″ squares
Dairy
- 50g (3 tbsp) unsalted butter
- 1 cup thickened cream / heavy cream (substitute milk for lighter option)
Vegetables and Herbs
- 2 cloves garlic, finely minced
- 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 tbsp chives or parsley, finely chopped, for garnish
Liquids and Seasonings
- 1/2 cup chardonnay or other dry white wine (optional)
- 1/3 cup plain / all-purpose flour (use gluten-free flour as substitute for gluten-free option)
- 1 litre (4 cups) chicken stock or homemade fish stock (low sodium preferred, avoid store-bought fish stock)
- 2 tsp fish sauce
- Pinch white pepper (can substitute with black pepper)
Accompaniments
- Crusty bread or garlic bread
Instructions
- Cook the bacon and garlic: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped streaky bacon and cook until it begins to crisp and render its fat, about 5 minutes. Add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant but not browned.
- Add the flour for thickening: Sprinkle the plain flour evenly over the bacon and garlic mixture. Stir constantly to combine and cook the flour to remove its raw taste, about 2 minutes. This will form the base of your chowder’s roux, thickening the broth later.
- Deglaze with wine and add vegetables: Pour in the chardonnay or dry white wine. Stir well to deglaze the pan, scraping any bits off the bottom. Allow the wine to reduce slightly for 2-3 minutes. Then add the chicken stock or homemade fish stock, carrots, potatoes, and corn. Stir to combine.
- Simmer the chowder: Bring the mixture to a gentle boil, then reduce heat to medium-low. Let it simmer uncovered for about 15 minutes or until the potatoes and carrots are tender and the broth has thickened.
- Add seafood and finish cooking: Stir in the seafood mix, fish sauce, and a pinch of white pepper. Continue to simmer gently for 5 more minutes, or until the seafood is just cooked through and opaque.
- Stir in cream and garnish: Lower the heat and stir in the thickened cream to create a luscious, creamy broth. Taste and adjust seasoning if necessary. Remove from heat and sprinkle the finely chopped chives or parsley on top for a fresh finish.
- Serve: Ladle the seafood chowder into bowls and serve hot alongside crusty or garlic bread for dipping and added comfort.
Notes
- Note 1: Use fresh or thawed seafood marinara mix that includes fish, squid, prawns, and cooked mussel meat for a varied seafood texture.
- Note 2: Homemade fish stock is highly recommended for best flavor. If unavailable, low sodium chicken stock works well. Avoid store-bought fish stock which can taste artificial.
- Note 3: For a gluten-free version, substitute plain all-purpose flour with a gluten-free flour blend in the same quantity.
- You can skip the wine for a non-alcoholic version; just add an extra splash of stock or water.
- To make the chowder lighter, substitute the heavy cream with milk or a dairy-free alternative.
- The fish sauce adds umami depth but can be omitted or substituted with soy sauce for a different flavor profile.
