If you are craving a comforting bowl filled with layers of flavor, the Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe is exactly what you need. This chowder is a heartwarming celebration of fresh seafood gently simmered with crispy bacon, tender potatoes, sweet corn, and fragrant herbs, all enveloped in a creamy, savory broth. It’s a delightful mix of textures and tastes that will remind you of cozy seaside dinners and family gatherings. Whether you’re a seasoned chowder lover or trying it for the first time, this recipe promises to become a cherished favorite in your kitchen.
Ingredients You’ll Need
The beauty of this chowder lies in its straightforward ingredients, each playing a vital role in building that rich, comforting flavor and satisfying texture. From the smoky bacon to the fresh seafood, every element works harmoniously to create a dish you’ll want to make again and again.
- Seafood marinara mix (650g / 1.3lb): A fresh combination of fish, squid, prawns, and cooked mussel meat, providing flavor and variety in every bite.
- Unsalted butter (50g / 3 tbsp): Adds a silky richness and helps cook the bacon gently.
- Streaky bacon (100g / 4oz, chopped): Brings smoky depth and a satisfying crisp texture.
- Garlic (2 cloves, finely minced): Infuses the chowder with aromatic warmth.
- Chardonnay or dry white wine (1/2 cup): Adds acidity and brightens the flavors, but it’s optional if you prefer to skip the alcohol.
- Plain flour (1/3 cup): Essential for creating the perfect roux that thickens the chowder base.
- Chicken stock or homemade fish stock (1 litre / 4 cups): The backbone liquid that carries all those delicious flavors, best if low sodium or homemade.
- Carrots (2 medium, peeled and diced): Provide a subtle sweetness and color contrast.
- Potatoes (2 large, peeled and cubed): Offer creaminess and give the chowder its hearty texture.
- Thickened or heavy cream (1 cup): Makes the chowder luxuriously smooth and creamy.
- Corn (1 cup, frozen or canned): Adds pops of sweetness and a delightful bite.
- Fish sauce (2 tsp): Gives an umami punch that elevates the seafood notes beautifully.
- White pepper (pinch): A gentle pepperiness that complements without overpowering.
- Chives or parsley (3 tbsp, finely chopped): Fresh herbs to garnish and add brightness.
- Crusty bread or garlic bread: The perfect partner for soaking up every creamy spoonful.
How to Make Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe
Step 1: Cook the Bacon and Prepare the Base
Start by melting the butter in a heavy-based pot over medium heat. Add the chopped streaky bacon and cook for 3 to 4 minutes until it just starts to turn golden and crispy on the edges. Remove the bacon with a slotted spoon, leaving that flavorful fat in the pot. This bacon fat is key—it’s what will infuse your chowder with deep, smoky goodness.
Step 2: Sauté Garlic and Deglaze with Wine
Next, toss in the finely minced garlic, cooking it just for about 10 seconds. Be careful not to let it brown because you want that fresh garlic aroma, not bitterness. Pour in the white wine and bring the pot to a rapid simmer for 3 minutes, scraping the base with a wooden spoon to loosen all those tasty bacon bits. This step layers flavor after flavor, creating a savory base for your chowder.
Step 3: Make the Roux and Add Stock
Lower the heat to medium and sprinkle the flour into the pot, stirring constantly for about 1 minute. This roux will thicken the chowder beautifully. Gradually pour in about one cup of your stock while stirring to dissolve the roux into a paste. Then add the remaining stock, whisking as needed to keep the mixture lump-free. This creamy base is what will gently envelop every ingredient.
Step 4: Simmer Vegetables and Bacon
Turn the heat up and bring everything to a boil. Add the diced carrots, cubed potatoes, and the cooked bacon back into the pot. Immediately lower to a medium heat and simmer uncovered for 10 to 12 minutes, or until the carrots are tender but still hold a slight bite. This step allows the flavors to mingle and the potatoes to soften perfectly, contributing that satisfying texture chowder lovers adore.
Step 5: Cook the Seafood and Finish the Chowder
Pour in the thickened cream, fish sauce, white pepper, the sweet corn, and the raw seafood pieces. Simmer gently for 3 minutes—you’ll know the fish is done when it flakes easily with a fork. Finally, stir in the pre-cooked seafood like mussels or prawns, warming them just through without overcooking. A taste test is crucial here; adjust salt if needed, keeping in mind that the bacon and fish sauce have already seasoned the chowder nicely.
How to Serve Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe
Garnishes
A generous sprinkle of freshly chopped chives or parsley is all it takes to bring a pop of color and a breath of fresh herbaceousness to this rich chowder. The herbs balance the warm creamy flavors and add just the right touch of brightness with each bite.
Side Dishes
This chowder absolutely begs for crusty bread or, even better, garlic bread on the side. The bread is perfect for soaking up every last spoonful of the delicious broth, making the meal feel even more indulgent. A simple green salad dressed lightly with lemon can add a crisp freshness that contrasts nicely with the chowder’s creaminess.
Creative Ways to Present
For a special occasion, serve the Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe in individual bread bowls made from hollowed-out sourdough loaves. Garnish with a swirl of cream and a few extra herbs on top. Another idea is to offer a side of lemon wedges for guests to squeeze over their chowder, adding a subtle zing that highlights the seafood perfectly.
Make Ahead and Storage
Storing Leftovers
This chowder keeps very well in the fridge for up to 3 days. Store it in an airtight container to preserve its flavors and prevent it from absorbing other odors. Before storing, allow it to cool to room temperature but avoid letting it sit out longer than two hours for food safety.
Freezing
Freezing seafood chowder can be a bit tricky because the texture of cream and potatoes might change slightly. However, you can freeze it for up to one month in a freezer-safe container. Thaw it overnight in the fridge before reheating gently on the stove, stirring frequently. It’s best to add fresh cream after reheating to restore some creaminess if needed.
Reheating
When reheating your Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe, warm it slowly over medium-low heat, stirring occasionally to prevent the cream from separating. If the chowder thickens too much, a splash of stock or milk can help loosen it back to the perfect consistency.
FAQs
Can I use frozen seafood for this chowder?
Absolutely! Frozen seafood works well, especially if you thaw it properly before cooking. Just make sure to separate the precooked seafood from raw ones as recommended to avoid overcooking.
What can I substitute for fish sauce?
If you’re not a fan of fish sauce or have dietary restrictions, a splash of soy sauce or a pinch of sea salt and a little anchovy paste can provide a similar depth of umami flavor.
Is this recipe gluten-free?
Yes, you can make this chowder gluten-free by replacing the plain flour with a gluten-free flour blend for the roux. Just ensure your stock and other ingredients are also gluten-free certified.
Can I make this chowder dairy-free?
To make it dairy-free, swap the butter for olive oil or a dairy-free margarine and use coconut cream or a plant-based cream substitute instead of heavy cream. Keep in mind this will change the flavor slightly but still taste delicious.
How long does the chowder take to cook?
From start to finish, you’re looking at about 40 minutes. Most of this time is simmering the vegetables and seafood gently to get that perfect tender texture and blended flavor.
Final Thoughts
There’s something truly special about a bowl of Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe. It’s a dish made with simple ingredients but endless heart. Whether you’re warming up on a chilly day or serving it at your next family dinner, this chowder will bring smiles and satisfied sighs all around the table. Give this recipe a try—you might just find your new go-to comfort food!
Print
Seafood Chowder with Bacon, Potatoes, Corn, and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Seafood Chowder recipe combines a medley of fresh seafood with tender potatoes, sweet corn, and a creamy broth enriched by bacon and subtle hints of white wine. Perfectly comforting and rich, this chowder is ideal for a hearty meal paired with crusty or garlic bread for dipping.
Ingredients
Seafood
- 650g / 1.3lb seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
Base and Flavoring
- 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)
- 1/3 cup plain/all-purpose flour (use gluten-free flour if needed)
Liquids and Vegetables
- 1 litre (4 cups) low sodium chicken stock or homemade 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 a lighter option)
- 1 cup corn, frozen or canned, drained
Seasoning and Garnish
- 2 tsp fish sauce
- Pinch white pepper (black pepper can be used instead)
- 3 tbsp chives or parsley, finely chopped for garnish
- Crusty bread or garlic bread, for serving
Instructions
- Separate Seafood: Separate the cooked seafood (usually mussels and sometimes prawns/shrimp) from the raw seafood as they will be added at different stages. Cut any large pieces of fish into 2.5cm / 1″ cubes.
- Cook Bacon: In a heavy-based pot, melt the unsalted butter over medium heat. Add the chopped streaky bacon and cook for 3 to 4 minutes until edges turn light golden. Remove the bacon with a slotted spoon and set aside, leaving the butter and rendered fat in the pot.
- Sauté Garlic and Deglaze: Add the minced garlic to the pot and cook briefly for about 10 seconds, taking care not to brown it. Pour in the white wine and simmer rapidly on high heat for 3 minutes, scraping the base of the pot to loosen golden bacon bits. Allow the wine to mostly evaporate.
- Make Roux: Reduce heat to medium and stir in the flour. Cook and mix continuously for 1 minute to form a roux.
- Add Stock: Gradually pour in about 1 cup of the chicken or fish stock while stirring to dissolve the roux into a thick paste. Then add the remaining stock slowly, stirring well to avoid lumps; use a whisk if necessary.
- Simmer Vegetables and Bacon: Raise heat to high and bring the mixture to a boil. Add the chopped carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10 to 12 minutes until the carrots are nearly tender.
- Cook Raw Seafood: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes or until the seafood is just cooked through and fish flakes easily.
- Add Cooked Seafood: Gently fold in the cooked seafood, mixing to combine well. Taste the chowder and adjust salt if needed, though often none is necessary.
- Serve: Ladle the chowder into bowls, sprinkle with freshly chopped chives or parsley, and serve immediately with warm crusty or garlic bread for dunking.
Notes
- Use gluten-free flour in place of plain flour for a gluten-free version.
- Homemade fish stock is preferred over store-bought to avoid unnecessary additives and improve flavor.
- To lighten the chowder, substitute heavy cream with milk, but the texture and richness will be less.
- If white wine is not available or preferred, it can be omitted without a significant loss of flavor.
- Adjust fish sauce and salt carefully as fish sauce adds saltiness.
