Name: Creamy Seafood Chowder with Bacon and Corn Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Western
Ingredients: 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 (optional); 1/3 cup plain/all-purpose flour (use gluten-free flour if needed); 1 litre (4 cups) chicken stock/broth, low sodium or homemade fish stock (avoid store-bought fish stock); 2 medium carrots, peeled, cut into 7mm (1/3″) pieces (~1 1/2 cups); 2 large potatoes (any type), peeled, cut into 1cm (0.2″) cubes (~2 1/2 cups); 1 cup corn (frozen or canned, drained); 1 cup thickened cream / heavy cream (milk can be substituted for lighter option); 2 tsp fish sauce; Pinch white pepper (black pepper can be substituted); 3 tbsp chives or parsley, finely chopped (for garnish); Crusty bread or garlic bread

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There’s something truly comforting about a warm bowl of seafood chowder, especially when it’s loaded with hearty bacon and sweet corn, just like in this Creamy Seafood Chowder with Bacon and Corn Recipe. I first made this dish on a chilly autumn evening when friends dropped by unexpectedly. The aroma of sizzling bacon mixed with garlic and fresh seafood filled the kitchen, and their “wow” reactions made me realize how a simple, well-balanced chowder can turn any gathering into a cozy memory. It’s the kind of recipe I come back to whenever I want to impress without a ton of fuss.

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Why This Recipe Shines

Flavor Harmony: The smoky bacon complements the delicate seafood, while sweet corn adds a bright, summery touch.
Easy Assembly: Uses affordable store-bought seafood marinara mix and chicken stock to keep things simple yet flavorful.
Texture Play: Creamy broth is contrasted by tender chunks of fish, crisp bacon bits, and juicy corn kernels.
Showstopper Finish: Fresh chives and crusty garlic bread elevate this chowder into a meal that feels special anytime.

This Creamy Seafood Chowder with Bacon and Corn Recipe really stands out with its rich, velvety texture and the way the aromas build as it simmers on your stove. You’ll catch hints of garlic and wine mingling with the sweetness of corn and the ocean-fresh seafood scent. The beautiful golden hue, dotted with vibrant orange carrots and flecks of green herbs, makes it just as inviting to your eyes as to your taste buds.

Even if you’re new to chowder or seafood recipes in general, you’ll enjoy how straightforward this dish is. I’ll walk you through each step, from rendering bacon to perfecting the roux and simmering the seafood gently so it’s tender and flavorful. You don’t have to be a pro—just follow along, and you’ll nail it on your first try.

A close-up of creamy soup in a white bowl with a thin blue rim, filled with thick white broth and chunky pieces of orange carrot, yellow corn, and white potato, topped with chopped green herbs scattered on the surface. A woman's hand is dipping a piece of crispy, golden-brown bread into the soup, showing the thick texture of the soup clinging to the bread. The background has a soft focus with another similar white bowl and a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

Getting your ingredients right is half the battle won here. Use proper measuring techniques (spoon and level for flour, packed for butter) for best results. The exact amounts and adjustments are in the recipe card below.

Seafood marinara mix: A convenient blend of fresh or frozen fish, squid, prawns, and mussels that’s perfect for this chowder.
Unsalted butter: Adds richness and is the base for rendering bacon and making the roux.
Streaky bacon: Crunchy, smoky flavor to deepen the chowder’s profile.
Garlic: Freshly minced, it gives bright aromatic notes without overwhelming the broth.
Dry white wine: Optional but adds a lovely acidity and depth when deglazing the pot.
All-purpose flour: Creates the roux for thickening the chowder; use gluten-free flour if needed.
Chicken stock or homemade fish stock: The liquid base—chicken stock works better than store-bought fish stock for clean flavor.
Carrots and potatoes: Classic chowder veggies that add body, subtle sweetness, and texture.
Thickened cream: Heavy cream ensures a luscious, velvety chowder—sub milk for lighter version.
Corn: Sweet kernels (frozen or canned) bring a fresh crunch and pop of sweetness.
Fish sauce: A surprising but fantastic salt enhancer that lifts umami without fishiness.
White pepper: Gentle peppery kick without black specks; you can substitute black if needed.
Fresh chives or parsley: For garnish and a touch of herbal brightness.
Crusty or garlic bread: Essential for dunking every delicious bite!

If you need to tweak ingredients, frozen seafood mixes often work just as well as fresh, and if you want to avoid dairy, try a non-dairy cream substitute but adjust thickness accordingly.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Heavy-based pot: Keeps heat even and prevents burning when making the roux and simmering the chowder.
Whisk: Essential for stirring the roux and stock mixture smoothly without lumps.
Slotted spoon: Useful for removing crispy bacon while leaving fat behind.
Sharp knife: For perfectly dicing vegetables and seafood pieces.
Measuring cups and spoons: For accuracy in liquids and spices.
Chopping board: A sturdy surface to prep veggies and seafood safely.

How to Make Creamy Seafood Chowder with Bacon and Corn Recipe

Let’s get your pot warmed up and ready! This chowder comes together in roughly 40 minutes, thanks to smart layering of flavors and timely additions. Ready? Here’s the step-by-step.

Prepare your seafood: Separate cooked seafood (like mussels) from raw pieces. Cut any large fish chunks into 1-inch cubes so they cook evenly.
Cook the bacon: Melt butter in your pot over medium heat. Add the chopped bacon and fry for 3-4 minutes until edges just turn golden. Use a slotted spoon to lift bacon out, leaving the rendered fat in the pot—it’s full of flavor!
Sauté garlic and deglaze: Add minced garlic to the bacon fat and cook briefly for about 10 seconds—don’t let it brown or it’ll get bitter. Pour in the white wine (if using) and crank up the heat. Simmer for 3 minutes, scraping up those tasty browned bits on the pot’s base.
Make the roux: Lower heat to medium and sprinkle in the flour. Stir constantly for 1 minute to cook out the raw flour taste and create a smooth paste.
Add the stock: Slowly pour 1 cup of chicken stock into the roux, whisking to prevent lumps. Add the remaining stock and stir until smooth and combined.
Simmer veggies and bacon: Bring to a boil, then toss in diced carrots, potatoes, and bacon pieces. Reduce heat and simmer for 10–12 minutes, until veggies are just tender—their texture should still have a bit of bite.
Add cream, corn, and seasonings: Stir in thickened cream, drained corn, fish sauce, and a pinch of white pepper. This mix balances creaminess with a subtle umami boost.
Cook raw seafood: Add raw fish, squid, and prawns to the pot and simmer gently for 3 minutes. Watch carefully—fish should flake easily, signaling it’s done.
Finish with cooked seafood: Gently fold in the cooked mussels or shrimp. Taste the chowder and adjust salt if needed, although the fish sauce often makes extra salt unnecessary.
Serve and garnish: Ladle chowder into bowls and sprinkle chopped chives or parsley over the top. Don’t forget crusty or garlic bread for dipping!

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Kitchen Wisdom

Tip 1: Don’t overcook the seafood—3 minutes is usually enough; overcooking makes it rubbery.
Tip 2: Use low sodium chicken stock to better control the salt level in your chowder.
Tip 3: If avoiding gluten, skip the flour roux and thicken with a cornstarch slurry mixed into the cream.
Tip 4: Warm your serving bowls to keep chowder hot longer at the table.

How to Serve

A white bowl with a blue rim is filled with creamy soup that has shrimp, small white chunks of potato, corn kernels, and bits of green chives on top; the soup looks smooth and thick with soft pink shrimp scattered in the middle layer. A silver spoon rests inside the bowl on the right side. The bowl sits on a white plate with a light blue cloth beneath it on a white marbled surface. Pieces of torn golden bread are placed around the bowl with a few green chive stems lying diagonally near the bottom right side of the image. Another similar bowl of soup is slightly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

For that extra punch, sprinkle crispy fried shallots or a squeeze of fresh lemon over your chowder just before serving. A dash of hot sauce can also awaken the flavors if you like a little kick. Fresh herbs like dill or tarragon work wonderfully alongside traditional chives.

Perfect Pairings

Pair this Creamy Seafood Chowder with Bacon and Corn Recipe with a chilled glass of Sauvignon Blanc or a crisp Chardonnay to complement the creamy texture and seafood notes. Side salads with citrus vinaigrette or garlic buttered green beans add fresh, crisp contrast. And of course, crusty garlic bread is non-negotiable for soaking up every last drop!

Presentation Touches

Serve chowder in wide shallow bowls to showcase the vibrant colors of seafood and veggies. Garnish with finely chopped chives or parsley for a fresh green pop. For gatherings, portion the chowder into mini crocks or ramekins to make individual servings feel special and festive.

Variations & Easy Swaps

Substitute creamy coconut milk for a dairy-free chowder base — adjust fish sauce for salt if needed.
Use smoked paprika or a pinch of cayenne for a smoky spice twist.
Swap out the mixed seafood for just shrimp and fish fillets for a simpler version.
Add diced celery and leeks for more classic chowder veggies and layered flavor.
Replace corn with fresh or roasted kernels for a slightly nuttier sweetness.
Use gluten-free flour blend or cornstarch slurry to keep it gluten-free.

Make-Ahead, Storage & Reheating

Store leftover chowder in an airtight container in the fridge for up to 3 days.
Freeze for up to 3 months—defrost overnight in the fridge before reheating gently on the stove.
Reheat on low heat, stirring frequently to avoid overcooking the seafood.
For best texture, add a splash of cream or stock when reheating if the chowder thickens too much.
This chowder is ideal for making ahead; just add seafood last minute to keep it fresh.

FAQs

Can I use store-bought fish stock? I recommend chicken stock instead since many store-bought fish stocks taste artificial and can overpower the chowder.
What seafood mix should I get? Look for a frozen seafood marinara blend or fresh fish, squid, prawns, and mussels separated by cooked and raw pieces for proper timing.
How do I thicken chowder without flour? Use a cornstarch slurry mixed into the cream. This keeps it gluten-free and smooth.
Can I make this chowder spicy? Absolutely! Add cayenne pepper or a dash of hot sauce when adding seasonings for subtle heat.
How do I store leftovers safely? Refrigerate promptly in an airtight container and reheat gently within 3 days or freeze for longer storage.