If you have been searching for a soul-warming, luscious dish that combines the briny freshness of the ocean with comforting, hearty ingredients, then this Seafood Chowder with Bacon, Potatoes, Corn, and Fresh Seafood Recipe is going to be your new favorite. This chowder perfectly balances crispy bacon, tender potatoes, sweet corn, and a medley of delicate seafood, creating a creamy, flavorful stew that feels like a cozy hug in a bowl. Whether you’re craving something rich after a chilly day or simply want to impress guests with a dish that tastes like a seaside dream, this recipe delivers every time with its incredible layers of flavor and satisfying textures.
Ingredients You’ll Need
Every ingredient here is simple but vital in building the perfect bowl of chowder. Each component contributes unique flavor, texture, or color that makes this recipe truly shine.
- 650g seafood marinara mix or mixed fresh seafood: A beautiful blend of fish, squid, prawns, and cooked mussel meat, providing a fantastic variety of fresh ocean flavors.
- 50g unsalted butter: Adds richness and helps cook the bacon to crispy perfection.
- 100g streaky bacon, chopped: Offers a smoky, salty crunch that layers beautifully into the chowder.
- 2 cloves garlic, finely minced: Infuses the base with aromatic warmth without overpowering the seafood.
- 1/2 cup Chardonnay or dry white wine (optional): Used to deglaze the pan and deepen the flavor complexity.
- 1/3 cup plain/all-purpose flour: The secret to thickening the chowder into a velvety, luscious consistency.
- 1 litre chicken stock or homemade fish stock: The flavorful liquid foundation that ties together all the ingredients.
- 2 medium carrots, peeled and chopped: Adds subtle sweetness and vibrant color.
- 2 large potatoes, peeled and diced: Provide heartiness and satisfying bite.
- 1 cup thickened or heavy cream: Makes the chowder luxuriously creamy; you can sub milk for a lighter version.
- 1 cup corn, frozen or canned and drained: Bursts of natural sweetness that brighten every spoonful.
- 2 tsp fish sauce: A dash of umami magic enhancing the seafood flavor without overwhelming the chowder.
- Pinch of white pepper: Adds a gentle peppery warmth, but black pepper can work just as well.
- 3 tbsp chives or parsley, finely chopped: Fresh herb garnish for a hit of color and mild onioniness.
- Crusty or garlic bread: The perfect side to soak up every last drop of this heavenly chowder.
How to Make Seafood Chowder with Bacon, Potatoes, Corn, and Fresh Seafood Recipe
Step 1: Cook the Bacon and Prepare the Base
Start by melting the butter in a heavy pot over medium heat. Once melted, add the chopped streaky bacon and cook it until the edges turn a beautiful light golden brown—about 3 to 4 minutes. This renders the bacon fat, which is crucial for building flavor in the chowder. Remove the cooked bacon with a slotted spoon and set it aside, leaving the bacon fat in the pot. Next, add the finely minced garlic and sauté for just 10 seconds; don’t let it brown because you want it tender and fragrant, not bitter.
Step 2: Deglaze and Make the Roux
Pour in the white wine (if using) and turn the heat up to high. Let it simmer vigorously for about 3 minutes, scraping the bottom of the pot to loosen all those delicious bacon bits that have stuck. This process infuses the broth base with deep, smoky notes. After the wine has mostly evaporated, lower heat to medium and sprinkle the flour evenly into the pot. Stir constantly for around a minute, forming a roux. This mixture will thicken your chowder and give it that perfect creamy texture.
Step 3: Add Stock, Vegetables, and Bacon
Slowly pour in about a cup of the chicken or homemade fish stock while whisking to dissolve the roux completely and avoid lumps. Then add the remaining stock and mix well until the liquid is silky smooth. Bring this mixture to a boil, then toss in the diced carrots, potatoes, and the reserved bacon pieces. Lower the heat to medium and allow it to simmer gently for 10 to 12 minutes, or until the carrots and potatoes are just tender, infusing the broth with their natural sweetness.
Step 4: Introduce Cream, Corn, and Raw Seafood
Once the vegetables are nearly cooked through, stir in the cream, fish sauce, white pepper, and corn. Now it’s time to add the raw seafood pieces. Let everything simmer together for 3 minutes, just long enough for the fish and squid to cook through and the prawns to turn a brilliant pink. The fish should be tender enough to flake easily with a fork, ensuring you don’t overcook your precious seafood.
Step 5: Finish with Cooked Seafood and Seasoning
Lastly, fold in the cooked mussels and any other pre-cooked seafood from your marinara mix. This step warms them gently without making them rubbery. Taste your chowder and adjust the seasoning with salt if needed—you’ll often find the fish sauce and bacon provide enough saltiness. Ladle the chowder into bowls and sprinkle generously with fresh chives or parsley to brighten the entire dish.
How to Serve Seafood Chowder with Bacon, Potatoes, Corn, and Fresh Seafood Recipe
Garnishes
Freshly chopped chives or flat-leaf parsley add a lovely burst of green that contrasts beautifully with the creamy chowder. For an extra touch, a sprinkle of freshly ground white pepper or a few lemon zest curls can brighten the flavors.
Side Dishes
This chowder truly shines when paired with warm crusty bread or garlic bread, ideal for scooping up the velvety broth. A simple crisp green salad dressed with a light vinaigrette provides a refreshing balance to the richness of the chowder.
Creative Ways to Present
Serve your chowder in rustic bowls or even in hollowed-out bread bowls for a charming presentation. Garnish with a few whole cooked prawns on top or place lemon wedges on the side so everyone can add a little tang if they wish. For dinner parties, a small individual portion served in espresso cups makes a delightful starter.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover chowder to a sealed container and refrigerate. It will keep well for up to 3 days, although the flavors often deepen and improve overnight.
Freezing
Seafood chowder freezes best if made without the cream added initially. Freeze the base and vegetables separately, then thaw and stir in fresh cream and seafood just before reheating to maintain texture and flavor. This method helps prevent any separation or rubberiness in the seafood after thawing.
Reheating
Gently reheat chowder on the stovetop over low heat, stirring occasionally to avoid scorching. If it thickens too much, simply add a splash of stock or cream to loosen it back up. Avoid boiling once seafood is added to keep it tender and succulent.
FAQs
Can I use frozen seafood for this chowder?
Yes, frozen seafood marinara mixes work wonderfully when thawed properly. Just make sure to drain any excess liquid before adding to avoid watering down the chowder’s flavor.
What can I substitute for the fish sauce?
If you don’t have fish sauce, a touch of soy sauce or a pinch of sea salt can provide umami, but fish sauce adds a unique depth that really enhances the chowder.
Is there a non-alcoholic option for the wine?
Absolutely! Simply skip the wine and add a little extra stock or a squeeze of lemon juice for brightness when deglazing the pan.
Can I make this chowder dairy-free?
Yes, you can substitute the cream with coconut milk or a plant-based cream alternative. The chowder will still be creamy but will take on a slightly different flavor profile.
How do I know when the seafood is perfectly cooked?
Seafood is done when the fish flakes easily and the prawns are pink and opaque. This usually takes about 3 minutes of simmering once added to the chowder, so keep an eye on it to avoid overcooking.
Final Thoughts
This Seafood Chowder with Bacon, Potatoes, Corn, and Fresh Seafood Recipe is one of those dishes that feels like a warm embrace after a long day. It’s loaded with fresh, vibrant flavors and comforting textures that come together in a creamy, satisfying bowl of pure joy. Whether you are hosting family, enjoying a quiet night in, or simply craving something special, this recipe is sure to impress and delight. Dive in, savor every spoonful, and make this seafood chowder your new go-to comfort food!
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Seafood Chowder with Bacon, Potatoes, Corn, and Fresh Seafood Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and comforting Seafood Chowder brimming with tender mixed seafood, vegetables, and a creamy broth infused with bacon, garlic, and white wine. This hearty chowder is perfect served with crusty or garlic bread, offering a satisfying meal packed with flavor and texture.
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Additional cooked seafood from marinara mix, separated
Soup Base
- 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 all-purpose/plain flour (can substitute gluten-free flour)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
Vegetables & Dairy
- 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 lighter option)
- 1 cup corn (frozen or canned, drained)
Garnish & Serving
- 3 tbsp chives or parsley, finely chopped
- Crusty bread or garlic bread, to serve
Instructions
- Prepare Seafood: Separate the cooked seafood (usually mussels and sometimes prawns/shrimp) from the raw seafood. Cut any large pieces of fish into 2.5cm (1″) cubes to ensure even cooking.
- Cook Bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3 to 4 minutes until the edges begin to turn light golden. Use a slotted spoon to remove the bacon into a bowl, leaving the bacon fat in the pot.
- Sauté Garlic and Deglaze: Add the minced garlic to the pot and cook for about 10 seconds, careful not to brown it. Pour in the white wine and simmer on high heat for 3 minutes, scraping the pot’s base to loosen any flavorful browned bits. Allow the wine to mostly evaporate to concentrate flavor.
- Make Roux: Reduce the heat to medium and add the flour to the pot. Stir continuously for 1 minute to form a roux, which will help thicken the chowder later.
- Add Stock: Gradually pour about 1 cup of the stock into the roux while stirring to dissolve it, creating a smooth paste. Add the remaining stock and whisk to ensure the mixture is lump-free.
- Simmer Vegetables and Bacon: Turn the heat to high and bring the broth to a boil. Add the peeled and chopped carrots, cubed potatoes, and cooked bacon. Lower the heat to medium and simmer for 10 to 12 minutes, or until the carrots are tender but still hold their shape.
- Add Cream and Seasonings with Raw Seafood: Stir in the thickened cream, fish sauce, pinch of white pepper, corn, and the raw seafood pieces. Simmer gently for 3 minutes until the raw seafood is just cooked through and tender—the fish should flake easily.
- Incorporate Cooked Seafood and Final Seasoning: Add the reserved cooked seafood to the pot and stir to combine. Taste the chowder and adjust seasoning with salt if needed.
- Serve: Ladle the chowder into bowls and sprinkle with finely chopped chives or parsley. Serve immediately with warm crusty or garlic bread on the side for dipping and extra comfort.
Notes
- Using homemade fish stock enhances the seafood flavor significantly—avoid store-bought fish stock if possible.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour for the roux.
- White wine can be omitted if preferred; just increase the stock slightly to compensate.
- Milk can substitute heavy cream for a lighter chowder, though the texture will be less rich.
- Ensure not to overcook seafood to keep it tender; raw seafood is added late in the cooking process for best texture.
- Using streaky bacon adds a smoky, savory flavor but can be substituted with other bacon types.
- Serve with garlic bread to add a delicious aromatic touch to your meal.
