Description
This hearty Seafood Chowder combines a medley of fresh mixed seafood with creamy potatoes, sweet corn, and smoky bacon, all simmered in a flavorful broth enriched with cream and white wine. Perfectly balanced with the subtle hint of fish sauce and herbs, it makes a comforting meal ideal for 4 to 5 people.
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
Vegetables and Aromatics
- 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)
Liquids and Dairy
- 50g (3 tbsp) unsalted butter
- 1/2 cup chardonnay or other dry white wine (can skip)
- 1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock (avoid store-bought fish stock)
- 1 cup thickened cream / heavy cream (substitute milk for lighter option)
Other Ingredients
- 1/3 cup plain/all-purpose flour (see Note 3 for gluten-free alternative)
- 2 tsp fish sauce
- Pinch of white pepper (can substitute black pepper)
- 3 tbsp chives or parsley, finely chopped (for garnish)
- Crusty bread or garlic bread, to serve
Instructions
- Prepare the base: In a large saucepan over medium heat, melt the unsalted butter. Add the chopped streaky bacon and cook until it turns crispy and golden, releasing its smoky flavor. Stir in the finely minced garlic and sauté until fragrant, about 1 minute.
- Add the wine and thicken the chowder: Pour in the white wine (if using) and let it simmer for a few minutes to reduce slightly. Sprinkle the plain flour over the mixture and stir continuously to form a roux, cooking for 2-3 minutes without browning to remove the raw flour taste.
- Create the soup base and cook vegetables: Gradually whisk in the chicken or homemade fish stock, ensuring no lumps form. Add the peeled and chopped carrots and potatoes to the pot. Bring to a gentle boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
- Add seafood and corn: Stir in the seafood mix and corn. Simmer gently until the seafood is just cooked through and opaque, approximately 3-5 minutes. Be careful not to overcook to keep the seafood tender.
- Finish with cream and seasoning: Lower the heat and stir in the thickened cream and fish sauce. Season with a pinch of white pepper, adjusting to taste. Heat gently without boiling to combine flavors and thicken slightly.
- Garnish and serve: Remove from heat. Ladle the chowder into bowls, garnishing each with finely chopped chives or parsley. Serve immediately with crusty bread or garlic bread on the side for a complete meal.
Notes
- Note 1: Use fresh or thawed mixed seafood for best flavor; pre-cooked mussels add a nice texture and taste.
- Note 2: Homemade fish stock provides a cleaner, more balanced flavor compared to store-bought options which may contain additives.
- Note 3: For a gluten-free version, substitute plain flour with a gluten-free all-purpose flour blend or cornstarch slurry.
- To lighten the chowder, replace thickened cream with milk or a milk alternative, but the chowder will be less rich.
- If white wine is omitted, add a splash of lemon juice for acidity to balance flavors.
