recipetineats4.9
Seafood Chowder
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.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
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!
(3 tbsp) unsalted butter50ggarlic (, finely minced)2 clovesmedium carrots (, peeled, cut into 7mm / 1/3" pieces (~1 1/2 cups))2corn (frozen or canned, drained)1 cupfish sauce2 tsp
3
FULL RECIPE:
4
Marinara mix - Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood. We put them in at different times.
5
Cut any large pieces of fish into 2.5cm / 1" cubes.
6
CHOWDER:
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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.
8
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.
(3 tbsp) unsalted butter50ggarlic (, finely minced)2 cloves
9
Roux - Reduce heat down to medium, add the flour and mix for ⏱️ 1 minute ("roux").
10
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).
11
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.
(3 tbsp) unsalted butter50gmedium carrots (, peeled, cut into 7mm / 1/3" pieces (~1 1/2 cups))2large potatoes (any type fine), peeled, cut into 1cm / 0.2" cubes (~2 1/2 cups)2
12
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).
(3 tbsp) unsalted butter50gfish sauce2 tspcorn (frozen or canned, drained)1 cup
13
Cooked seafood - Stir in cooked seafood, taste and add more salt if needed (I don't).
14
Serve - Ladle into bowls, sprinkle with chives. Serve with warm crusty bread for dunking!
(3 tbsp) unsalted butter50gCrusty bread ( or better yet, garlic bread!)
Nutrition Facts
calories
623 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
5 g
sugar Content
6 g
sodium Content
1596 mg
protein Content
32 g
trans Fat Content
0.4 g
cholesterol Content
88 mg
carbohydrate Content
41 g
saturated Fat Content
20 g
unsaturated Fat Content
14 g
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