Seafood Chowder Recipe

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If you are craving a soul-warming, creamy, and utterly delicious meal, this Seafood Chowder Recipe is a total winner. Packed with fresh seafood and vibrant vegetables, it brings together the best flavors of the sea with a comforting richness that will have you coming back for seconds. Whether you’re cooking for family or friends, this chowder is both impressive and approachable, blending tender fish, juicy prawns, and sweet corn into a luscious broth that’s the perfect hug in a bowl.

Ingredients You’ll Need

Getting the ingredients right is key to making this chowder sing. Every item plays a special role, from the buttery bacon that adds smoky depth to the creamy stock which envelops the seafood in silky goodness. These simple but essential ingredients come together to create the perfect harmony of flavor, texture, and a gorgeous golden color.

• 650g seafood marinara mix or mixed fresh seafood: A combination of fish, squid, prawns, and cooked mussel meat ensures a variety of textures and tastes, so separate the cooked from the raw to time cooking perfectly.
• 50g unsalted butter: For that rich, velvety base that carries all the other flavors.
• 100g streaky bacon, chopped: Adds a smoky, crispy bite that makes the chowder unforgettable.
• 2 cloves garlic, finely minced: A quick burst of flavor that wakes up the whole pot.
• 1/2 cup dry white wine (chardonnay preferred): Optional but recommended for a subtle fruity acidity that brightens the chowder.
• 1/3 cup plain flour (or gluten-free alternative): To create the roux that thickens the chowder to the perfect consistency.
• 1 litre low sodium chicken or homemade fish stock: This is the liquid gold that infuses the chowder with deep savory notes.
• 2 medium carrots, peeled and diced: Adds sweetness and a lovely bite to the chowder.
• 2 large potatoes, peeled and cubed: Give body to the chowder, making it hearty and satisfying.
• 1 cup thickened cream (or milk for lighter): Makes every spoonful lush and creamy.
• 1 cup corn, drained: Adds a pop of sweetness and vibrant color.
• 2 tsp fish sauce: A secret weapon for umami depth.
• Pinch of white pepper: For a subtle heat without overpowering the delicate seafood.
• 3 tbsp finely chopped chives or parsley: The fresh green finish that brightens the bowl.
• Crusty bread or garlic bread: Essential for soaking up every last drop of this beautiful chowder.

How to Make Seafood Chowder Recipe

Step 1: Prepare Seafood

Start by sorting your seafood carefully. Separate any cooked seafood like mussels and prawns from the raw. Cut larger fish pieces into roughly 2.5cm cubes so that everything cooks evenly and at the same time. This little step ensures tender, perfectly cooked seafood without any chewy surprises.

Step 2: Cook Bacon

In a heavy-based pot, melt the butter over medium heat, then add the chopped streaky bacon. Cook until the edges turn a light golden, releasing their smoky aroma. Removing the bacon with a slotted spoon keeps the flavorful fat in the pot, which forms the foundation of your chowder’s rich taste.

Step 3: Sauté Garlic and Deglaze

Add the minced garlic to the pot and let it gently soften for about 10 seconds—watch carefully to avoid browning, which would change the flavor. Pour in the white wine to lift those delicious browned bits off the pot’s bottom as you increase the heat to high. Let the wine simmer rapidly for three minutes until mostly evaporated, infusing the base with subtle acidity and complexity.

Step 4: Make Roux

Turn the heat down to medium, then sprinkle in the flour. Stir continuously for one full minute; this cooks out the raw flour taste and creates a smooth roux that will thicken your chowder perfectly. Patience here means no lumps and a beautiful creamy texture.

Step 5: Add Stock

Gradually pour about one cup of stock into the pot while stirring to dissolve the roux into a thick paste. Slowly add the remaining stock, whisking until the mixture is totally smooth and lump-free. This step builds the chowder’s rich body and creamy consistency.

Step 6: Simmer Vegetables and Bacon

Bring the chowder to a boil, then toss in the diced carrots, potatoes, and previously cooked bacon. Reduce to a gentle simmer and cook for 10 to 12 minutes, just until the carrots are tender but still hold their shape. This balance keeps bright vegetable bites combined with the chowder’s silky texture.

Step 7: Add Seafood and Cream

Stir in the cream, fish sauce, white pepper, corn, and raw seafood pieces. Let everything simmer for 3 minutes until the fish flakes easily and the seafood reaches just the right tenderness without overcooking. The cream and seafood mingle to create that signature chowder richness and fresh coastal flavors.

Step 8: Finish with Cooked Seafood

Finally, gently fold in the cooked seafood to warm through without breaking it apart. Taste and adjust with salt if needed—the fish sauce often provides a nice savory punch. This final touch brings the chowder to life with the freshest seafood notes.

Step 9: Serve

Ladle your beautiful chowder into bowls, sprinkle generously with finely chopped chives or parsley for a fresh burst of color and flavor, and serve immediately alongside warm crusty or garlic bread. The bread is not just optional—it’s a crucial ingredient for the ultimate chowder experience, perfect for soaking up every creamy, savory bite.

How to Serve Seafood Chowder Recipe

Garnishes

Chopped fresh parsley or chives are the perfect bright, herbal finish that lifts the richness of the chowder. A small drizzle of good olive oil or a handful of crispy bacon bits can also add beautiful texture contrast and extra flavor layers.

Side Dishes

Crusty bread or garlic bread is the traditional and best side, perfect for dipping and carrying the chowder’s luscious broth. A simple green salad with a lemon vinaigrette can add a fresh note that balances out the richness beautifully.

Creative Ways to Present

If you want to impress, serve the chowder in hollowed-out bread bowls for an edible container. For casual gatherings, mini mason jars or small cups with a bacon crisp on top make fun, portable portions that look just as delightful as they taste.

Make Ahead and Storage

Storing Leftovers

This Seafood Chowder Recipe stores wonderfully in an airtight container in the fridge for up to 2 days. Because of the delicate seafood, it’s best enjoyed fresh or soon after cooking to savor the optimal texture and flavor.

Freezing

You can freeze leftovers, but keep in mind that seafood texture may change slightly. For best results, freeze the chowder without the cream or seafood, then add fresh cream and seafood when reheating for a fresher taste and texture.

Reheating

Reheat gently on the stove over low heat, stirring often. Avoid boiling as this can toughen the seafood and curdle the cream. Adding a splash of stock or cream during reheating helps restore the chowder’s velvety texture beautifully.

FAQs

Can I use frozen seafood for this chowder?

Absolutely! Frozen seafood works well, just be sure to thaw it thoroughly and pat it dry before adding, so the chowder doesn’t become watery. Adding seafood at the right time helps keep it tender and flavorful.

Is there a vegetarian alternative to this Seafood Chowder Recipe?

While this chowder relies on seafood’s unique flavors, you can switch to hearty vegetables like corn, potatoes, carrots, and add smoked tofu or mushrooms for a satisfying vegetarian version that’s still creamy and comforting.

Can I make this chowder dairy-free?

Yes! Substitute the butter with olive oil or dairy-free margarine, and use coconut milk or any plant-based cream for a delicious dairy-free chowder that retains all its creamy goodness.

What’s the best way to pick fresh seafood for this recipe?

Look for firm, shiny fish and smoked-free shells on mussels or prawns. Fresh seafood should smell like the sea—clean and briny, never fishy. Also, buy from a trusted fishmonger for the best quality.

Can I prepare parts of the Seafood Chowder Recipe ahead of time?

You can chop the vegetables and cook the bacon up to a day before to save time. Just keep everything refrigerated separately and combine during cooking so the seafood cooks perfectly fresh.

Final Thoughts

This Seafood Chowder Recipe is one of those soul-satisfying dishes that brings warmth and joy to any table. Easy to make yet bursting with layers of flavor, it’s a wonderful way to celebrate fresh seafood with comforting ingredients you know and love. I hope you dive into making it soon—trust me, your taste buds will thank you!

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