Here’s a beautiful Seafood Chowder brimming with mixed seafood, tender potato, carrot, and sweet corn. The creamy soup broth is infused with seafood flavour, and the recipe is designed to be easy on your time and your wallet. It’s just gorgeous!
Seafood chowder
I feel like seafood soups often get dismissed as one of those foods that are not any good unless made with a homemade fish stock and fresh seafood. But who has time for that on a Wednesday night??
Turns out you can make a terrific Seafood Chowder without all the fuss – truthfully, I wasn’t sure until we tasked ourselves to invent this! Using fresh seafood will of course give you the best results, but seafood marinara mixes are a convenient, good-value alternative that you can get from grocery stores (deli counter or freezer section).
I also use chicken stock instead of fish stock – mass produced carton fish stock is, frankly, just awful, in my opinion. Chicken stock is neutral, and the seafood juices adds lovely flavour as the soup simmers away.
And my final touch is a cheeky dash of fish sauce to gently boost the fishy taste and umami!
Ingredients in Seafood Chowder
The baseline for this Seafood Chowder was to make it great even using frozen marinara mix which is around $16/kg at grocery stores. Even fresh marinara mixes from fishmongers typically don’t run more than $25/kg, and you can of course pick your own seafood mix!
At $16/kg, it works out at just $10 worth of seafood to feed 4 or 5. Who said you can’t enjoy seafood during a cost of living crisis? 🙂
1. The seafood and vegetables
Seafood – I used a fresh seafood marinara mix for the recipe video and photos. Fresh is preferred over frozen because you lose tasty seafood juices when the seafood thaws, but, as noted above, my baseline was to make this great even with frozen!
Seafood marinara mix – Find it at deli counters and the freezer section of grocery stores, or at the fish markets and fish mongers (they use leftover fish that didn’t sell so it’s usually fresh). Marinara mixes can be a little fish-heavy however, so you can always buy some extra prawns etc to balance it out. There is no shame in asking for just 8 raw prawns!! 🙂
Choose your own fresh seafood – Get a mix of fish, squid, small prawns/shrimp, and a handful of mussels. Peel the prawns. Have the fishmonger clean your squid. Slice head into rings and divide tentacles into 3 or 4. Soak and scrub the mussels per this recipe, then put the raw mussels in the shell into the broth, then you can either pick the meat out and discard the mussels, or serve the soup with the mussels shells (great visual impact!)
Bacon – A chowder favourite! This goes a long way to add flavour into the broth especially if you make this with frozen marinara. I love a good smoky bacon for my chowder, but any bacon is fine.
Potatoes – Another chowder classic! Any variety works fine here, starchy or waxy.
Corn and carrots – Great for colour, and vegetable sweetness and freshness, also commonly used in chowders.
No onion or celery? These are often used in chowders but I decided to skip them because they don’t improve broth flavour (so nothing lost by excluding them), and I wanted this chowder to be seafood rather than vegetable forward. If you add them, the chowder is very,,,,cluttered. 🙂 Stew-like! Still delicious though, so feel free to increase the vegetables in this, I’ll pop some ideas and guidance in the FAQs.
2. broth
Here’s what you need for the seafood soup broth. Secret ingredient – fish sauce! 🙂 (See rantings above about store-bought fish stock)
Chicken stock or homemade fish stock – If you are lucky enough to have some homemade fish stock on hand, this is definitely the best option! But store bought chicken stock does a great job here and this recipe was designed to taste great using that. Chicken stock is way preferred over store bought fish stock which is Awful with a capital A (the mass produced stuff, that is, if your fish monger sells homemade fish stock I am sure that is terrific!).
The chowder broth does not taste chicken-y, it has lovely seafood flavour from the seafood we poach in the broth. (Note: I am referring to liquid chicken stock here, not powder reconstituted with water which is more artificial tasting).
Fish sauce (secret trick!) – My little trick to pack in a bit of extra umami and seafoody-ness (is that even a word?!), taking the place of flavourless salt. You cannot taste it at all, and the fish sauce functions as a background seasoning. More subtle than using anchovies which I also considered. Totally optional, just use salt if you don’t have it or don’t want to use it.
Cream – I like cream for this recipe because it adds the creaminess without diluting the broth, unlike milk. If you are calorie-conscious, feel free to use milk instead, or reduce the cream though I would not go any lower than half a cup (125ml).
Butter – Feel free to substitute with a neutral vegetable oil, but butter has more flavour.
White wine – This adds a touch of extra depth of flavour into the broth. Preferably use chardonnay, or another dry white. Don’t use anything too sweet or too woody. If you cannot drink alcohol, leave it out, it’s not a deal breaker in this recipe.
Flour – This thickens the broth. Some chowders don’t use flour so the broth is very watery. I do not think I can get my head around that!
White rather than black pepper – To keep the soup a beautiful unblemished white colour and avoid little black spots. But I promise you won’t destroy your chowder if you use black pepper instead!
Chives or parsley – Optional garnish. It is nice to have something fresh and green on an otherwise very white soup. 🙂
How to make Seafood Chowder
There is a handful of “turn stove up” “turn stove down!” directions, but I know you can handle it – turn the knob one way, then the other. You got this! 🥰 Other than stove strength changes, this is very straight forward. 🙂
Prepare marinara mix – Separate the raw and cooked seafood (usually mussels, sometimes prawns/shrimp). They will go into the soup at different times. Then cut large fish pieces into ~2.5cm/1″ pieces.
💡Note: Unlike some seafood dishes, I feel like chowder is more forgiving so you don’t need to be overly meticulous about the size of the seafood pieces and cooking them for the exact time required so they are perfectly cooked. Relax. 🙂 This recipe is intended to be easy!
Bacon first – Cook the bacon in the butter until light golden, then remove with a slotted spoon so you leave the butter and bacon fat in the pot. We are not wasting a scrap of flavour!
Deglaze – Give the garlic a quick sauté in the butter, then simmer the wine rapidly on high heat until mostly evaporated which will cook out the alcohol and just leave behind the tasty flavour that will add depth to your broth. As it simmers, scrape the base of the pot to loosen any bacon golden bits so it dissolves into the wine (it’s called fond and it’s free flavour!).
Roux – Next, cook the flour for 1 minute. It will be a pastry sludge. This is called a roux, and this flour mixture is what thickens the soup broth.
Broth – Then, while stirring, slowly pour about 1 cup of the stock in. Keep stirring vigorously until the roux dissolves into the stock – it will become quite thick. Add the rest of the stock and mix until it’s lump free – use a whisk if needed (I do, quick swish is all that’s needed).
Simmer – Put the potatoes and carrots in, and simmer for 10 to 12 minutes, stirring every now and then so the base doesn’t catch, until the carrots and potatoes are just about done. They will only cook a little more in the next steps, so check them.
Raw seafood 3 minutes only! – Put the raw seafood in along with the cream, fish sauce, pepper and corn. Let it simmer for just 3 minutes – seafood cooks fast, and nobody wants rubbery bits of calamari in their chowder!
Cooked seafood – Then stir in the cooked seafood. No need to cook it, it will warm up in the time it gets you to take the pot off the stove and serve.
Serving – Ladle into bowls and top with a sprinkle of something green. (Chives is very classic which is what I opted for. Parsley is common, dill would also be lovely, even green onion is great).
Soup dunkers!
I feel like serving chowder with something crusty for dunking is a mandatory chowder eating rule! I am pretty sure I’ve ranted about this in the past, along with anti-carton-fish-stock rants and other matters. 🙂
Here are some options – choose the one that works best for you!
Quick and Dirty Focaccia – The SOS version of focaccia I describe as 93% as good for 30% of the effort of traditional focaccia. Very well received by readers!
The infamous Easy Artisan, NO KNEAD crusty bread – or the Cheese version (gasp!)
Herb and garlic quick bread loaf – the muffin batter sort, so it’s much faster to make than yeast-based breads. The buttery herby garlic flavour in this is everything! The Cheese muffin version is also excellent, and faster to make. 🙂
GARLIC BREAD – I’m putting this in caps in the secret hope that it catches your attention that this is the one you choose!
Love to know what you think if you try this! And if you use your own seafood mix, tell me what you use! –
Recipe video above. This is a seafood soup so good, it's hard to believe it's made with cheap 'n cheerful marinara mix and store-bought stock. Using chicken rather than store-bought fish stock (awful stuff!), a cheeky dash of fish sauce rather than salt and bacon are some of the flavour enhancers we deploy here!Of course, if you use homemade fish stock and a hand-picked mix of fresh seafood, it will be upmarket-restaurant-worthy. 🙂 Also see FAQ for more vegetable options.
I feel like serving chowder with something crusty for dunking is a mandatory chowder eating rule! I am pretty sure I’ve ranted about this in the past, along with anti-carton-fish-stock rants and other matters. 🙂
Here are some options – choose the one that works best for you!
Quick and Dirty Focaccia – The SOS version of focaccia I describe as 93% as good for 30% of the effort of traditional focaccia. Very well received by readers!
The infamous Easy Artisan, NO KNEAD crusty bread – or the Cheese version (gasp!)
Herb and garlic quick bread loaf – the muffin batter sort, so it’s much faster to make than yeast-based breads. The buttery herby garlic flavour in this is everything! The Cheese muffin version is also excellent, and faster to make. 🙂
GARLIC BREAD – I’m putting this in caps in the secret hope that it catches your attention that this is the one you choose!
Love to know what you think if you try this! And if you use your own seafood mix, tell me what you use! –
Ingredients
- 650g/ 1.3lb seafood marinara mix or mixed fresh seafood – fish , squid, prawns, cooked mussel meat (Note 1)
- 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 (Note 3 for gluten-free)
- 1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock (avoid store-bought fish stock) (Note 2)
- 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)
- 650g/ 1.3lb seafood marinara mix or mixed fresh seafood – fish , squid, prawns, cooked mussel meat (Note 1)
- 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 (Note 3 for gluten-free)
- 1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock (avoid store-bought fish stock) (Note 2)
- 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!
Prevent screen from sleeping
- 3 tbsp chives or parsley , finely chopped, for garnish
- Crusty bread or better yet, garlic bread!
Instructions
ABBREVIATED RECIPE:
- Cook bacon in butter, remove. Sauté garlic, deglaze with white wine, make roux. Add stock, simmer potato, carrots and bacon 10 min. Add cream, corn, fish sauce, pepper, raw seafood – simmer 3 min. Stir in cooked seafood, taste for salt. Serve!
- Cook bacon in butter, remove. Sauté garlic, deglaze with white wine, make roux. Add stock, simmer potato, carrots and bacon 10 min. Add cream, corn, fish sauce, pepper, raw seafood – simmer 3 min. Stir in cooked seafood, taste for salt. Serve!
FULL RECIPE:
- Marinara mix – Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood. We put them in at different times.
- Cut any large pieces of fish into 2.5cm / 1" cubes.
- Marinara mix – Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood. We put them in at different times.
- Cut any large pieces of fish into 2.5cm / 1" cubes.
CHOWDER:
- Bacon – In a heavy-based pot, melt the butter over medium heat. Add bacon and cook for 3 – 4 minutes until the edges are light golden. Use a slotted spoon to remove into bowl, leaving fat in the pot.
- Deglaze – Add the garlic and cook for 10 seconds (don't let it brown). Add the wine, simmer rapidly on high for 3 minutes, scraping the base to loosen any golden bacon bits, until the wine is mostly evaporated.
- Roux – Reduce heat down to medium, add the flour and mix for 1 minute ("roux").
- Broth – While stirring, pour in about 1 cup of the stock and mix to dissolve the roux – it will thicken into a paste. Add the remaining stock and stir well until lump free (use a whisk if needed).
- Simmer 10 minutes – Increase heat to high, bring to the boil, add the carrots, potatoes and bacon. Lower heat to medium and simmer for 10 – 12 minutes, or until the carrots are just about done.
- Simmer raw seafood 3 minutes – Add the cream, fish sauce, pepper, corn and raw seafood. Simmer for 3 minutes until the fish is just cooked (test – flesh should flake).
- Cooked seafood – Stir in cooked seafood, taste and add more salt if needed (I don't).
- Serve – Ladle into bowls, sprinkle with chives. Serve with warm crusty bread for dunking!
- Bacon – In a heavy-based pot, melt the butter over medium heat. Add bacon and cook for 3 – 4 minutes until the edges are light golden. Use a slotted spoon to remove into bowl, leaving fat in the pot.
- Deglaze – Add the garlic and cook for 10 seconds (don't let it brown). Add the wine, simmer rapidly on high for 3 minutes, scraping the base to loosen any golden bacon bits, until the wine is mostly evaporated.
- Roux – Reduce heat down to medium, add the flour and mix for 1 minute ("roux").
- Broth – While stirring, pour in about 1 cup of the stock and mix to dissolve the roux – it will thicken into a paste. Add the remaining stock and stir well until lump free (use a whisk if needed).
- Simmer 10 minutes – Increase heat to high, bring to the boil, add the carrots, potatoes and bacon. Lower heat to medium and simmer for 10 – 12 minutes, or until the carrots are just about done.
- Simmer raw seafood 3 minutes – Add the cream, fish sauce, pepper, corn and raw seafood. Simmer for 3 minutes until the fish is just cooked (test – flesh should flake).
- Cooked seafood – Stir in cooked seafood, taste and add more salt if needed (I don't).
- Serve – Ladle into bowls, sprinkle with chives. Serve with warm crusty bread for dunking!
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