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
Scale
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.
