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Creamy Seafood Chowder: Taste of the Ocean - Seafood chowder: Make this creamy, comforting soup in under 1 hour. Packed with fish, shrimp, and mussels, it's a t

Creamy Seafood Chowder: Taste of the Ocean

This creamy Seafood Chowder is the ultimate comfort food, brimming with oceanic flavors and tender textures. It’s a surprisingly easy recipe that brings the taste of the seaside right to your kitchen, perfect for a cozy evening meal. Our Seafood Chowder recipe is designed for both ease and exceptional flavor, using a blend of fresh and pre-cooked seafood for maximum taste and minimal fuss. Get ready to impress with this hearty, warming dish.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 6
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 650 g mixed fresh seafood (e.g., fish fillets, squid rings, prawns, cooked mussel meat)
  • 50 g (3 tbsp) unsalted butter
  • 100 g streaky bacon, chopped
  • 2 cloves garlic, finely minced
  • 1/2 cup chardonnay (or other dry white wine)
  • 1/3 cup flour, plain/all-purpose
  • 1 litre (4 cups) chicken stock/broth, low sodium
  • 2 medium carrots, peeled, cut into pieces
  • 2 large potatoes, peeled, cut into cubes
  • 1 cup thickened cream / heavy cream

Method
 

  1. Prepare seafood: Separate cooked seafood (mussels, shrimp) from raw seafood. Cut any large fish pieces into 1" cubes.
  2. Cook bacon: In a large pot, melt butter over medium heat. Add chopped bacon and cook for 3-4 minutes until edges are golden. Remove bacon to a bowl, leaving fat in the pot.
  3. Sauté garlic & deglaze: Add minced garlic to the pot and cook for 10 seconds until fragrant (do not brown). Pour in white wine, scraping up any browned bits from the bottom. Simmer rapidly for 3 minutes until wine has mostly evaporated.
  4. Make the base: Whisk in the flour to create a roux, cook for 1 minute. Gradually whisk in chicken stock until smooth. Bring to a simmer.
  5. Cook vegetables & bacon: Add potatoes, carrots, and cooked bacon to the pot. Simmer for 10 minutes until vegetables are tender.
  6. Add cream & raw seafood: Stir in the heavy cream. Add the raw seafood (fish, squid, prawns). Simmer gently for 3 minutes until the raw seafood is just cooked through.
  7. Finish & serve: Stir in the pre-cooked seafood (mussels, shrimp). Taste and adjust seasoning with salt and pepper. Serve immediately.

Notes

- Ensure all raw seafood is added in step 6 and cooked for only 3 minutes to avoid overcooking.
- For a lighter chowder, substitute milk for heavy cream, but be aware it will be less rich.
- This chowder is best served immediately after preparation for optimal texture and flavor.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.