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
Scale
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.
