Description of this recipe
This Seafood Chowder recipe is a rich, creamy, and intensely flavorful soup brimming with a medley of seafood, tender vegetables, and a hint of smokiness from bacon. It’s a comforting dish perfect for a chilly evening, a special occasion, or anytime you crave a taste of the ocean. Each spoonful is an exploration of textures and tastes, from the delicate sweetness of the seafood to the hearty warmth of the potatoes and the subtle spice notes dancing in the creamy broth.
Why you will love this recipe
You’ll fall in love with this Seafood Chowder for its incredible depth of flavor and satisfyingly creamy texture. It’s surprisingly easy to make at home, allowing you to customize the seafood selection to your preferences and what’s freshest at your local market. The inclusion of bacon adds a savory smokiness that complements the seafood beautifully, while the vegetables provide a delightful sweetness and textural contrast. This chowder is a complete meal in a bowl, perfect for impressing guests or simply treating yourself to a restaurant-quality dish in the comfort of your own home. Forget those bland, watery seafood soups – this chowder is a flavor explosion that will leave you craving more! Its customizable nature means you can tailor it to your dietary needs, opting for gluten-free flour or lighter cream alternatives without sacrificing the deliciousness.
Ingredients:
Cups
- 650g/ 1.3lb seafood marinara mix or mixed fresh seafood – fish , squid, prawns, cooked mussel meat
- 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 (can skip)
- 1/3 cup flour , plain/all-purpose
- 1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock
- 2 medium carrots , peeled, cut into 7mm / 1/3″ pieces (~1 1/2 cups)
- 2 large potatoes (any type fine), peeled, cut into 1cm / 0.2″ cubes (~2 1/2 cups)
- 1 cup thickened cream / heavy cream (sub milk for lighter option)
- 1 cup corn (frozen or canned, drained)
- 2 tsp fish sauce
- Pinch white pepper (substitute black pepper)
Serving
- 3 tbsp chives or parsley , finely chopped, for garnish
- Crusty bread or better yet, garlic bread!
Preparation:
Step 1: Prepare the Seafood
Begin by separating any cooked seafood (such as mussels or pre-cooked shrimp) from the raw seafood in your marinara mix or fresh seafood selection. This is crucial because cooked seafood will be added later to prevent overcooking and maintain its tender texture. Cut any large pieces of fish into bite-sized cubes, approximately 2.5cm or 1 inch in size. This ensures even cooking and makes it easier to eat.
Step 2: Cook the Bacon
In a heavy-based pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped bacon and cook for 3 to 4 minutes, or until the edges are lightly golden and the bacon is rendered. The bacon fat will infuse the chowder with a delicious smoky flavor. Remove the bacon from the pot using a slotted spoon and set it aside in a bowl. Leave the rendered bacon fat in the pot.
Step 3: Sauté the Garlic and Deglaze
Add the minced garlic to the pot with the bacon fat and cook for about 10 seconds, until fragrant but not browned. Be careful not to burn the garlic, as this will impart a bitter taste. Pour in the white wine (if using) and simmer rapidly over high heat for approximately 3 minutes. As the wine simmers, use a spatula to scrape the bottom of the pot, loosening any flavorful browned bits left from the bacon. This process, known as deglazing, will add depth and complexity to the chowder.
Step 4: Create the Roux
Reduce the heat to medium. Add the flour to the pot and mix continuously for about 1 minute, creating a roux. The roux will act as a thickening agent for the chowder. Cook the roux until it forms a paste.
Step 5: Build the Broth
While continuing to stir, slowly pour in about 1 cup of the chicken or fish stock, mixing vigorously to dissolve the roux and prevent lumps from forming. It will thicken into a paste. Once the roux is fully incorporated, add the remaining stock and stir well until the mixture is smooth and lump-free. If necessary, use a whisk to ensure a smooth consistency.
Step 6: Simmer the Vegetables
Increase the heat to high, bring the broth to a boil, then add the diced carrots, potatoes, and the cooked bacon. Reduce the heat to medium and simmer for 10 to 12 minutes, or until the carrots are just about tender. The potatoes should be cooked through but still hold their shape.
Step 7: Add the Cream, Seasonings, and Raw Seafood
Stir in the thickened cream or heavy cream (or milk, for a lighter option), fish sauce, white pepper (or black pepper), and corn. Add the raw seafood to the pot and simmer for approximately 3 minutes, or until the fish is just cooked through. The flesh should be opaque and flake easily when tested with a fork.
Step 8: Incorporate the Cooked Seafood
Stir in the cooked seafood, such as mussels or pre-cooked shrimp, and heat through. Taste the chowder and add salt if needed.
Step 9: Serve
Ladle the Seafood Chowder into bowls and garnish with freshly chopped chives or parsley. Serve immediately with warm crusty bread or garlic bread for dunking.
COOKING Rating:
- Difficulty: Medium
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Serving Suggestions:
- Serve hot with crusty bread or garlic bread for dipping.
- Garnish with fresh herbs such as chives, parsley, or dill.
- Accompany with a side salad for a complete meal.
- Offer a lemon wedge for those who like a touch of acidity.
- Pair with a crisp white wine, such as Chardonnay or Sauvignon Blanc.
Tips:
- Seafood Selection: Feel free to customize the seafood to your liking. Clams, scallops, cod, or haddock would all be delicious additions.
- Homemade Fish Stock: For an even richer flavor, consider using homemade fish stock.
- Gluten-Free Option: To make this chowder gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch.
- Lighter Option: Use milk instead of cream to reduce the fat content.
- Don’t Overcook the Seafood: Be careful not to overcook the seafood, as it will become tough and rubbery.
Prep Time:
- 20 minutes
Cook Time:
- 40 minutes
Total Time:
- 1 hour
Nutritional Information:
(Note: Nutritional information is approximate and will vary depending on the specific ingredients used.)
- Calories: Approximately 450-600 per serving
- Protein: 30-40g per serving
- Sodium: 500-800mg per serving
Conclusion
This Seafood Chowder recipe is a culinary adventure, combining the freshest flavors of the sea with creamy comfort. It’s a dish that’s sure to impress, whether you’re serving it to guests or enjoying it as a hearty meal on a cozy night in. The versatility of this recipe allows you to tailor it to your own taste preferences and dietary needs, making it a true crowd-pleaser. So, gather your ingredients, sharpen your knives, and prepare to embark on a journey to seafood bliss!
Questions and Answers:
Q1: Can I use frozen seafood in this chowder?
A: Absolutely! Frozen seafood is a great option, especially if you don’t have access to fresh seafood. Just make sure to thaw it completely before adding it to the chowder. Pat it dry to remove excess moisture to avoid watering down the broth.
Q2: What can I substitute for white wine if I don’t have any?
A: If you don’t have white wine on hand, you can substitute it with an equal amount of chicken broth or fish stock, along with a splash of lemon juice or white wine vinegar for acidity. The wine adds depth of flavor, but it’s not essential.
Q3: Can I make this chowder ahead of time?
A: Yes, you can make the chowder ahead of time, but it’s best to add the cooked seafood just before serving to prevent it from becoming overcooked. The chowder will keep in the refrigerator for up to 3 days.
Q4: How can I make this chowder spicier?
A: If you like a bit of heat, you can add a pinch of red pepper flakes to the chowder while it’s simmering, or a dash of hot sauce to each serving.
Q5: What other vegetables can I add to this chowder?
A: Feel free to experiment with other vegetables! Celery, bell peppers, or even a handful of spinach or kale would be delicious additions. Just make sure to adjust the cooking time accordingly.
