Description
A rich and creamy seafood chowder featuring a mix of fresh seafood, smoky bacon, and tender vegetables simmered in a flavorful broth, finished with cream and fresh herbs. Perfectly paired with crusty bread for a comforting, satisfying meal.
Ingredients
Scale
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- Cut large pieces of fish into 2.5cm (1″) cubes
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 (approx. 45g) plain/all-purpose flour (see note for gluten-free option)
- 1 litre (4 cups) low sodium chicken stock or homemade fish stock (avoid store-bought fish stock)
Vegetables & Others
- 2 medium carrots, peeled, cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1cm (0.2″) cubes (~2 1/2 cups)
- 1 cup thickened cream/heavy cream (milk can be substituted for a lighter option)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (can substitute black pepper)
- 3 tbsp chives or parsley, finely chopped (for garnish)
- Crusty bread or garlic bread (for serving)
Instructions
- Prepare Marinara Mix: Separate cooked seafood (such as mussels and sometimes prawns) from 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 3-4 minutes until the edges are light golden. Use a slotted spoon to remove the bacon and set aside, leaving the bacon fat in the pot.
- Sauté Garlic and Deglaze: Add finely minced garlic to the pot and cook for about 10 seconds, careful not to brown it. Pour in the white wine and simmer rapidly on high heat for 3 minutes, scraping the pot’s base to loosen any browned bacon bits, until the wine mostly evaporates.
- Make Roux: Reduce heat to medium and add the flour to the pot. Stir continuously for 1 minute to cook the flour and form a roux base for thickening.
- Add Stock and Form Base: Gradually pour in about 1 cup of the stock while stirring to dissolve the roux, creating a thick paste. Then add the remaining stock while stirring vigorously to prevent lumps. Use a whisk if necessary to achieve a smooth broth.
- Simmer Vegetables and Bacon: Increase heat to high and bring the mixture to a boil. Add the chopped carrots, potatoes, and reserved cooked bacon. Lower the heat to medium and simmer uncovered for 10-12 minutes, or until carrots are just tender but still hold shape.
- Cook Raw Seafood and Finish Chowder: Stir in the cream, fish sauce, white pepper, corn, and raw seafood mix. Simmer gently for 3 minutes, allowing the seafood to cook through; fish should flake easily when done.
- Add Cooked Seafood and Season: Gently fold in the pre-cooked seafood pieces to warm them through. Taste the chowder and adjust salt if needed (usually the fish sauce provides enough seasoning).
- Serve: Ladle chowder into bowls, sprinkle generously with chopped chives or parsley, and serve with warm crusty bread or garlic bread for dunking.
Notes
- Note 1: Cooked seafood in the marinara mix, such as mussels and some prawns, should be added later to avoid overcooking.
- Note 2: Homemade fish stock is preferred as store-bought fish stock may be too salty or lack depth.
- Note 3: For a gluten-free version, substitute plain flour with a gluten-free flour blend that works well as a roux base.
- Using cream adds richness but can be substituted with milk for a lighter chowder.
- White pepper is traditional and gives a subtle heat without black specks in the chowder.
- Add wine if desired for added depth, but it can be omitted if preferred.
