Seafood Chowder Recipe

If you’re looking for a cozy, comforting dish that tastes like a warm hug on a chilly evening, this Seafood Chowder Recipe is right up your alley. It’s packed with a lovely mix of seafood, creamy broth, and tender vegetables—all simmered to perfection. I first tried making this a few years ago, and my family went crazy for how rich and flavorful it turned out without being overly complicated.

Seafood chowder is one of those recipes that works beautifully for both casual weeknight dinners and more special occasions. You’ll find that the subtle blend of smoky bacon, fresh seafood, and a splash of white wine brings out the best flavor. Plus, with a few handy tips I’ve learned along the way, you’ll be set up for success every time you make this seafood chowder recipe.

this …

Ingredients You’ll Need

The ingredients here come together in a straightforward way, but each brings something special—whether it’s the smoky bacon fat, the sweetness of carrots and corn, or the delicate seafood flavors. Grab fresh seafood if you can, and don’t skip the white wine if you want that extra layer of flavor!

• Seafood marinara mix or mixed fresh seafood: Using a mix saves time; just remember to separate cooked seafood from raw before adding.
• Unsalted butter: Adds richness and helps cook the bacon without extra saltiness.
• Streaky bacon: Provides smoky flavor and fat for sautéing veggies and making the roux.
• Garlic: Freshly minced garlic brightens the chowder with a subtle kick.
• Chardonnay or other dry white wine: Optional but highly recommended; it deglazes the pan and layers in acidity.
• Plain flour (all-purpose): Used for making the roux for a creamy chowder base; see notes for gluten-free option.
• Chicken stock or homemade fish stock: I swear by chicken stock for a clean, mellow base without the harshness of store-bought fish stock.
• Carrots: Cut small to cook quickly and add a touch of sweetness and texture.
• Potatoes: Your choice of variety; they thicken the chowder and add heartiness.
• Thickened cream (heavy cream): Creates that luscious, velvety texture essential to chowder.
• Corn (frozen or canned): Sweetens each spoonful with pops of corn flavor.
• Fish sauce: A secret umami bomb to deepen taste—don’t worry, it won’t make it taste fishy!
• White pepper: Gentle heat heightens flavor without added specks of black pepper.

Variations

I love tweaking this seafood chowder recipe depending on the season and what seafood is freshest near me. Don’t hesitate to customize—this chowder welcomes your personal touch!

• Vegetarian Variation: Skip the seafood and bacon, use vegetable stock, add more potatoes and corn, and some smoked paprika for that smoky flavor I love.
• Gluten-Free Option: Instead of flour, I mix cornflour with water and add it with the cream. It works perfectly without changing the texture.
• Spicy Twist: I sometimes add a dash of cayenne or smoked chili flakes when I want a bit of heat to cut through the creaminess.
• Seafood Variety: Fresh mussels, clams, or even scallops can be swapped in easily if you want to jazz it up seasonally.

How to Make Seafood Chowder Recipe

Step 1: Sizzle the Bacon and Butter

Start by melting the unsalted butter in a heavy-based pot over medium heat. Toss in the chopped bacon and let it cook for about 3 to 4 minutes, just until the edges get that gorgeous golden color. Use a slotted spoon to fish it out and set aside—don’t dump the fat! This flavorful bacon fat is the base for sautéing your garlic and making the creamy roux. Trust me, it’s the little details like this that make the chowder sing.

Step 2: Garlic and Wine Deglaze

Pop the minced garlic into the hot bacon fat and cook it for just about 10 seconds—don’t let it turn brown or it’ll get bitter. Pour in your white wine and crank up the heat to high. Let it simmer rapidly for about 3 minutes while scraping the bottom of the pot to lift all those delicious browned bacon bits. This step adds so much flavor depth, and you’ll notice a lovely aroma filling your kitchen. If you’re skipping the wine, just do a quick garlic sauté with a splash of stock instead.

Step 3: Make the Roux and Add Stock

Turn the heat back down to medium and sprinkle in the flour. Stir constantly with a wooden spoon or spatula for about a minute—this is your roux that thickens the chowder, so don’t rush it. Now slowly pour in about a cup of chicken stock while stirring to dissolve the roux into a smooth paste. Add in the rest of the stock gradually and continue stirring until your mixture is lump-free. It should be silky and thickening nicely at this point.

Step 4: Simmer Veggies and Bacon

Increase the heat to high and bring everything to a boil. Toss in chopped carrots, potatoes, and that cooked bacon you set aside earlier. Reduce heat to medium and let it simmer gently for 10 to 12 minutes, or until the carrots are tender but still holding shape. This part makes your chowder hearty and comforting, so feel free to taste-test the potatoes for softness.

Step 5: Add Cream, Corn, and Seafood

Stir in the thickened cream, corn kernels, fish sauce, and a pinch of white pepper. Then, add the raw seafood pieces—remember, the cooked ones come in last. Let everything simmer for about 3 minutes; you’ll know the fish is done when it flakes easily with a fork. The corn adds a sweet crunch, balancing the chowder beautifully.

Step 6: Finish with Cooked Seafood and Season

Fold in the cooked seafood gently and give the chowder a final taste test. Usually, I skip extra salt since the bacon and fish sauce bring enough savory notes, but feel free to adjust. Once it’s just right, you’re ready to serve!

How to Serve Seafood Chowder Recipe

Garnishes

I keep it simple: a generous handful of finely chopped chives or parsley scattered on top adds a pop of freshness and color. Sometimes, I even sprinkle a little finely grated lemon zest when I want a bright twist, especially for guests.

Side Dishes

Crusty bread is non-negotiable in my house. Whether it’s a hearty sourdough loaf or buttery garlic bread, it’s perfect for soaking up every last drop of chowder. A simple mixed green salad with a light vinaigrette pairs nicely to cut through the richness.

Creative Ways to Present

For dinner parties, I love serving this seafood chowder in small, hollowed-out bread bowls—super fun and elegant! Or try mini ramekins as appetizer portions. Adding a swirl of cream or a sprinkle of smoked paprika makes it feel special, even on a weekday.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they keep beautifully for about 3 days. Just make sure to cool the chowder before refrigerating to preserve texture and flavor.

Freezing

Freezing seafood chowder can be tricky because seafood texture changes, but if you freeze within a day of cooking, it’s doable. I recommend thawing overnight in the fridge and reheating gently.

Reheating

Reheat leftovers slowly on the stove over low heat, stirring often to prevent curdling. Avoid microwave reheating as it tends to overcook seafood and make it rubbery. Add a splash of stock or cream if it thickens too much while reheating.

FAQs

Final Thoughts

This seafood chowder recipe has become one of my go-to comfort dishes, especially when I want something that feels decadent yet approachable. The layers of flavor—from smoky bacon to sweet corn and tender seafood—come together in a way that always impresses, even when I make it on a busy weeknight. I can’t recommend it enough if you want a recipe that’s both satisfying and full of heart. So grab your pot, dive in, and enjoy hearty bowls of this beautiful chowder—your taste buds (and anyone you share it with) will thank you!

Print