If you have ever dreamed of a cozy, rich, and utterly comforting bowl brimming with the freshest ocean flavors, this Seafood Chowder Recipe is about to become your new favorite. Imagine tender chunks of fish, sweet corn, and plump prawns swimming in a luscious creamy broth, enhanced by crispy bacon and aromatic herbs. This chowder is a beautiful celebration of seafood that warms you from the inside out, perfect for any day when you want to feel pampered with home-cooked goodness that’s surprisingly simple to prepare.
Ingredients You’ll Need
The magic of this Seafood Chowder Recipe comes alive with just a handful of straightforward ingredients that each bring their own special flair. From smoky bacon to fresh seafood and silky cream, every element plays a crucial role in creating the perfect balance of taste, texture, and vibrant color.
- 650g mixed seafood marinara: A fabulous combination of fish, squid, prawns, and cooked mussel meat, providing layers of flavor and texture.
- 50g unsalted butter: Adds richness and helps beautifully cook the bacon and aromatics.
- 100g streaky bacon: Chopped into small squares, it brings irresistible smoky crunch.
- 2 cloves garlic: Finely minced to infuse gentle savory depth without overpowering the seafood.
- 1/2 cup dry white wine (Chardonnay): De-glazes the pot lifting all the browned bits, imparting subtle acidity and complexity.
- 1/3 cup plain flour: Essential for thickening the chowder into a luscious, creamy texture.
- 1 litre chicken stock or homemade fish stock: The flavorful base that ties the chowder together – avoid store-bought fish stock for best results.
- 2 medium carrots: Peeled and diced, they add sweetness and a pleasant bite.
- 2 large potatoes: Diced into cubes to give heartiness and comforting substance.
- 1 cup thickened cream: Provides a rich, velvety finish—milk works if you prefer lighter chowder.
- 1 cup corn kernels: Adds pop and sweetness, enhancing both texture and flavor.
- 2 tsp fish sauce: A secret umami punch that deepens the overall taste.
- Pinch white pepper: Milder than black pepper, it gently spices without taking center stage.
- 3 tbsp chopped chives or parsley: Fresh green garnish to brighten each bowl.
- 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 (such as mussels and sometimes prawns) from the raw pieces of fish, squid, and prawns. Cut any large fish chunks into roughly 2.5cm cubes to ensure they cook evenly and stay tender in the chowder. This little prep step means each type of seafood gets added at the perfect time to keep textures just right.
Step 2: Cook the Bacon and Sauté Garlic
In a heavy-based pot, melt the butter over medium heat and add the chopped bacon. Cook for about 3-4 minutes until the bacon edges turn a light golden hue. Remove the bacon with a slotted spoon to a bowl, leaving all those flavorful fats in the pot. Swap in the garlic and sauté briefly for about 10 seconds—be careful not to let it scorch to keep its sweet aroma intact.
Step 3: Deglaze and Make the Roux
Pour in the white wine and crank up the heat, letting it simmer rapidly for 3 minutes. Use a wooden spoon or spatula to scrape any tasty browned bits off the bottom of the pot—this step is where much of the deep flavor develops. Then lower the heat to medium and sprinkle in the flour, stirring constantly for about 1 minute to form a roux, which will thicken your chowder perfectly.
Step 4: Add Stock and Simmer the Vegetables
Slowly pour about one cup of stock while stirring vigorously to dissolve the roux into a thickened paste. Add the remaining stock bit by bit, whisking to keep the broth smooth and lump-free. Increase the heat to bring everything to a boil, then add in the diced carrots, potatoes, and the cooked bacon. Reduce to a gentle simmer and cook for 10 to 12 minutes, until the carrots are just tender and the potatoes start to soften.
Step 5: Incorporate Cream, Corn, and Raw Seafood
Stir in the thickened cream, corn kernels, fish sauce, and white pepper, followed by the raw seafood. Let it gently simmer for about 3 minutes—just enough time for the fish to cook through and begin to flake apart while the seafood flavors meld beautifully into the chowder.
Step 6: Finish with Cooked Seafood and Adjust Seasoning
Finally, add the cooked mussels and prawns, folding them in gently to warm through without overcooking. Taste your chowder and adjust salt if needed, though often the fish sauce and bacon provide enough seasoning. Your Seafood Chowder Recipe is now ready to impress!
How to Serve Seafood Chowder Recipe
Garnishes
Sprinkle freshly chopped chives or parsley over each bowl just before serving to add a burst of fresh, herbal brightness and a lovely pop of color that makes the chowder look as appetizing as it tastes.
Side Dishes
A thick slice of crusty bread or garlic bread is the ideal accompaniment, perfect for dipping into the chowder to soak up all the creamy goodness. You could also serve a simple green salad dressed lightly to contrast the richness.
Creative Ways to Present
For a special touch, serve the chowder in individual mini bread bowls or hollowed-out sourdough loaves for an eye-catching, cozy presentation. You can also top each serving with a crispy bacon crumble or a drizzle of chili oil if you like a little heat.
Make Ahead and Storage
Storing Leftovers
Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. The flavors continue to develop but seafood is best enjoyed fresh, so try to plan accordingly.
Freezing
While freezing seafood chowder is possible, it’s not ideal because the texture of the seafood and cream can change after thawing. If you must freeze, do so only once and consume within a month for best quality.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent curdling. Avoid boiling the chowder to keep the cream smooth and the seafood tender. Add a splash of stock or cream if it thickens too much during reheating.
FAQs
Can I use frozen seafood for this chowder?
Absolutely! Just make sure to thaw it thoroughly and pat dry before cooking. Frozen seafood can be just as delicious and convenient as fresh in this Seafood Chowder Recipe.
Is it possible to make this chowder gluten-free?
Yes, simply substitute the plain flour with a gluten-free flour blend or cornstarch. The chowder will still thicken beautifully with the right alternative.
Can I omit the wine in the recipe?
Definitely. If you prefer not to use wine, skip it and deglaze the pan with a splash of stock or even a little lemon juice for brightness. The chowder will still be flavorful.
What kind of fish is best to use in this chowder?
Firm white fish like cod, haddock, or snapper works wonderfully as they hold up well during cooking and flake nicely in the chowder.
How can I make this chowder lighter?
Switch heavy cream for milk or a milk alternative, and reduce the butter slightly. Keep in mind this will alter the richness but keeps it satisfying and lighter on calories.
Final Thoughts
This Seafood Chowder Recipe is truly a gem—comforting, flavorful, and surprisingly easy to whip up. I love how it turns simple seafood and pantry staples into a luxurious meal that feels like a warm hug in a bowl. Whether it’s chilly weather or you just crave something special, this chowder will quickly become your go-to. So, gather your ingredients and dive into making a pot of this heartwarming delight—trust me, your taste buds will thank you!
Print
Seafood Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood, American/New England-inspired
Description
This hearty Seafood Chowder combines a creamy base with a medley of fresh and cooked seafood for a rich, comforting meal. Featuring smoked bacon, garlic, white wine, and a velvety roux-thickened broth with tender potatoes, carrots, and sweet corn, this chowder is garnished with fresh chives and best enjoyed with crusty or garlic bread perfect for dunking.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat (separate cooked and raw portions as noted)
Base
- 50g (3 tbsp) unsalted butter
- 100g (4oz) streaky bacon, chopped into 1.5cm (1/2″) squares
- 2 cloves garlic, finely minced
- 1/2 cup chardonnay or other dry white wine (optional, can skip)
- 1/3 cup plain/all-purpose flour (sub gluten-free flour if needed)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
- 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 thickened cream / heavy cream (milk can be substituted for lighter option)
- 1 cup corn, frozen or canned, drained
- 2 tsp fish sauce
- Pinch of white pepper (can substitute black pepper)
Garnish and Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread for serving
Instructions
- Prepare seafood: Separate cooked seafood (usually mussels and sometimes prawns/shrimp) from raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes.
- Cook bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3 to 4 minutes until edges turn light golden. Remove bacon with a slotted spoon to a bowl, leaving the fat in the pot.
- Sauté garlic and deglaze: Add the minced garlic to the pot and cook for about 10 seconds, careful not to brown it. Add white wine and increase heat to high. Simmer rapidly for 3 minutes, scraping the bottom of the pot to loosen browned bacon bits, until most of the wine evaporates.
- Make roux: Reduce heat to medium, sprinkle in the flour and stir continuously for 1 minute to cook the flour and form a roux.
- Add broth: Gradually pour in about 1 cup of stock while stirring to dissolve the roux, forming a thick paste. Then add the remaining stock while stirring well to keep the broth smooth and lump-free. Use a whisk if needed.
- Simmer vegetables and bacon: Increase heat to high and bring the chowder to a boil. Add the carrots, potatoes, and the cooked bacon back to the pot. Reduce heat to medium and simmer for 10 to 12 minutes, until carrots are just tender.
- Cook raw seafood and finish chowder: Stir in the cream, fish sauce, white pepper, corn, and the raw seafood. Simmer gently for about 3 minutes until the fish is just cooked and flakes easily.
- Add cooked seafood and season: Stir in the separated cooked seafood, heat through briefly. Taste the chowder and add salt if needed (often not necessary due to bacon and fish sauce).
- Serve: Ladle the seafood chowder into bowls, sprinkle with chopped chives or parsley, and serve immediately with warm crusty or garlic bread for dipping.
Notes
- When preparing seafood, separate cooked items like mussels and some prawns from raw seafood as they have different cooking times to prevent overcooking.
- Use homemade fish stock if possible for the best flavor; otherwise low sodium chicken stock works well.
- For a gluten-free chowder, substitute the plain flour with a gluten-free all-purpose flour blend.
- The white wine step is optional but adds depth of flavor; you can skip it and deglaze with a little stock instead.
- You can substitute milk for heavy cream to make a lighter chowder but it will be less rich and creamy.
- The fish sauce adds umami and saltiness—adjust additional salt accordingly to taste.
