Description
A rich and creamy seafood chowder featuring a medley of fresh seafood cooked in a flavorful chowder broth made with bacon, carrots, potatoes, cream, and a splash of white wine. This comforting dish is perfect for seafood lovers looking for a hearty and warming meal served with crusty bread.
Ingredients
Scale
Seafood
- 650g (1.3 lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cooked seafood separated from raw seafood (for timing in cooking)
Chowder Base
- 50g (3 tbsp) unsalted butter
- 100g (4 oz) streaky bacon, chopped into 1.5cm (1/2″) squares
- 2 cloves garlic, finely minced
- 1/2 cup dry white wine (Chardonnay recommended, optional)
- 1/3 cup plain/all-purpose flour (use gluten-free alternative for gluten-free option)
- 1 litre (4 cups) chicken stock (low sodium) or homemade fish stock
Vegetables and Add-ins
- 2 medium carrots, peeled and cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled and cut into 1cm (0.4″) cubes (~2 1/2 cups)
- 1 cup thickened/heavy cream (milk can be used for lighter option)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
To Serve
- 3 tbsp chives or parsley, finely chopped, for garnish
- Crusty bread or garlic bread
Instructions
- Prepare Seafood: Separate the cooked seafood (such as mussels and some prawns) from the raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes to ensure even cooking.
- Cook Bacon: In a heavy-based pot, melt the butter over medium heat. Add the bacon and cook for 3-4 minutes until edges are lightly golden. Remove the bacon using a slotted spoon into a bowl, leaving the fat in the pot.
- Sauté Garlic and Deglaze: Add the finely minced garlic to the pot and cook briefly for 10 seconds without browning. Pour in the white wine and simmer rapidly on high heat for 3 minutes, scraping the bottom of the pot to loosen browned bits from the bacon. Allow the wine to mostly evaporate.
- Make the Roux: Reduce heat to medium, add the flour to the pot and stir constantly for 1 minute to cook out the raw flour taste.
- Add Stock and Thicken: Gradually pour in about 1 cup of chicken or fish stock while stirring continuously to dissolve the roux into a smooth paste. Add the remaining stock and whisk or stir until lump-free and the mixture thickens slightly.
- Simmer Vegetables and Bacon: Increase heat to high and bring the chowder to a boil. Add the chopped carrots, cubed potatoes, and cooked bacon. Reduce heat to medium and simmer for 10-12 minutes until the carrots are just tender.
- Add Cream, Corn, and Raw Seafood: Stir in the heavy cream, corn, fish sauce, and white pepper, then add the raw seafood pieces. Simmer gently for 3 minutes until the seafood is cooked through and flakes easily.
- Incorporate Cooked Seafood and Season: Stir in the cooked seafood. Taste the chowder and adjust salt if necessary. The fish sauce adds a salty depth, so use salt sparingly.
- Serve: Ladle the chowder into bowls, garnish with finely chopped chives or parsley. Serve immediately with warm crusty or garlic bread for dunking.
Notes
- Seafood Mix: Typically contains white fish, salmon, calamari rings, prawns, and cooked mussels. Thaw frozen seafood thoroughly overnight in the fridge before cooking.
- Chicken Stock Choice: Chicken stock is preferred here over store-bought fish stock for a better flavor that still complements the seafood without tasting like chicken.
- Gluten-Free Option: Skip the flour roux step and instead mix 2.5 tbsp cornstarch with water and add it to the cream. Continue the recipe as usual.
- Leftover Storage: Keeps well in the fridge for up to 3 days and freezes for up to 3 months. Reheat gently on low heat to avoid overcooking seafood.
- Wine Substitution: The white wine can be omitted or replaced with extra stock if desired.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg
