Creamy Seafood Chowder with Bacon and Corn Recipe
A rich and creamy seafood chowder made with an easy-to-find seafood marinara mix, enhanced by crispy bacon, and flavorful chicken stock. This comforting soup combines tender seafood, potatoes, carrots, and corn in a velvety broth thickened with a classic roux, finished with a splash of cream and fish sauce for a depth of flavor. Perfect for a satisfying meal served with crusty or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-5 servings
- Category: Mains
- Method: Stovetop
- Cuisine: Western
Ingredients
Seafood
- 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
Soup 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 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)
Vegetables
- 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)
Finishing
- 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)
Serving
- Crusty bread or garlic bread
Instructions
- Prepare seafood: Separate any cooked seafood (usually mussels and sometimes prawns) from raw seafood in the marinara mix. Cut any large fish pieces into 2.5cm (1″) cubes.
- Cook bacon: In a heavy-based pot, melt butter over medium heat. Add the bacon and cook for 3-4 minutes until lightly golden at the edges. Remove with a slotted spoon, leaving the fat in the pot.
- Sauté garlic and deglaze: Add minced garlic and cook for 10 seconds without browning. Pour in white wine and simmer rapidly on high heat for 3 minutes, scraping the pot base to loosen any browned bits, until most wine evaporates.
- Make roux: Reduce heat to medium. Add the flour and stir continuously for 1 minute to cook the raw flour taste, forming a roux.
- Add stock: Gradually pour about 1 cup of stock into the roux while stirring to dissolve it into a paste. Add remaining stock and whisk or stir until smooth and lump-free.
- Simmer vegetables and bacon: Increase heat to high and bring to a boil. Add carrots, potatoes, and cooked bacon. Reduce heat to medium and simmer for 10-12 minutes or until carrots are just tender.
- Add cream and seasonings: Stir in cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes until raw fish is cooked through and flakes easily.
- Finish with cooked seafood: Fold in the reserved cooked seafood. Taste the chowder and adjust salt if needed (usually not required).
- Serve: Ladle the chowder into bowls, garnish with finely chopped chives or parsley, and serve immediately with crusty or garlic bread for dunking.
Notes
- This recipe uses store-bought seafood marinara mix for convenience, which typically contains a variety of seafood including fish, salmon, calamari, prawns, and cooked mussels. If frozen, thaw thoroughly overnight in the fridge.
- Chicken stock is recommended over store-bought fish stock for superior flavor. Avoid powdered stock. Homemade fish stock is a great upscale alternative.
- For a gluten-free version, skip the flour roux step. Instead, mix 2.5 tablespoons each of cornflour (cornstarch) and water, then whisk this into the cream before adding it to the chowder.
- Leftovers keep for 3 days refrigerated or up to 3 months frozen. When reheating, use low heat and minimal time to prevent overcooking the seafood.
- For additional vegetable options, feel free to add celery or leeks for extra flavor.