Description

This hearty and flavorful Seafood Chowder combines a medley of fresh fish, squid, prawns, and mussels in a creamy, rich broth thickened with a classic roux. Bacon and garlic add smoky depth, while carrots, potatoes, and corn provide texture and sweetness. Finished with a splash of white wine and fish sauce for umami, this chowder is perfect served with crusty or garlic bread for a comforting meal.

Ingredients

Scale

Seafood

650g (1.3 lb) seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat
Note: Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood; cut any large pieces of fish into 2.5cm (1″) cubes

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 or similar; optional)
1/3 cup plain/all-purpose flour (use gluten-free substitute if needed)
1 litre (4 cups) chicken stock or homemade fish stock, low sodium

Vegetables & Cream

2 medium carrots, peeled and cut into 7mm (1/3″) pieces (~1 1/2 cups)
2 large potatoes (any type), peeled and cut into 1cm (0.4″) 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)

Seasoning

2 tsp fish sauce
Pinch white pepper (black pepper as substitute)

Serving

3 tbsp chives or parsley, finely chopped, for garnish
Crusty bread or garlic bread for serving

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Instructions

Prepare Seafood: Separate the cooked seafood (typically mussels, sometimes prawns/shrimp) from the raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes for even cooking.
Cook Bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped streaky bacon and cook for 3-4 minutes until the edges turn light golden. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté Garlic and Deglaze: Add the minced garlic to the pot and cook briefly for about 10 seconds, ensuring it does not brown. Pour in the white wine and simmer rapidly over high heat for 3 minutes, scraping up any browned bits from the pot’s base. The wine should mostly evaporate during this step.
Make Roux: Reduce heat to medium and sprinkle in the flour. Stir continuously for 1 minute to form a roux, cooking off the raw flour taste without browning it.
Add Stock: Gradually pour in about one cup of the stock while stirring constantly to dissolve the roux into a smooth paste. Then add the remaining stock slowly, whisking to remove lumps, creating a silky base for the chowder.
Simmer Vegetables and Bacon: Bring the mixture to a boil over high heat, then add the diced carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10-12 minutes, until the carrots are just tender.
Add Cream, Seasoning and Raw Seafood: Stir in the cream, fish sauce, white pepper, corn, and raw seafood pieces. Simmer gently for 3 minutes until the fish is opaque and flakes easily with a fork.
Incorporate Cooked Seafood: Fold in the cooked seafood and gently warm through for a minute. Taste and adjust salt if needed.
Serve: Ladle the hot chowder into bowls. Garnish with chopped chives or parsley and serve immediately with warm crusty or garlic bread for dipping.

Notes

Use fresh seafood for best flavor; if using frozen, thaw completely and drain well.
Wine is optional but adds richness; substitute with additional stock or water if preferred.
For gluten-free, substitute all-purpose flour with a gluten-free flour blend for roux.
Adjust fish sauce and salt cautiously; fish sauce is salty and adds umami depth.
Leftover chowder can be refrigerated for up to 2 days and reheated gently on the stovetop.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 420 kcal
Sugar: 7 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0.2 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 110 mg