Uploaded September 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/seafood-chowder
This chowder tastes luxurious, but it's designed to be easy on the wallet and easy to make! It uses a seafood marina mix (convenient and good value), and the broth tricks are to use chicken stock rather than store-bought fish stock (awful stuff!), a cheeky dash of fish sauce rather than salt, and some bacon (this really hits the spot).
Of course, if you use homemade fish stock and a hand-picked mix of fresh seafood, it will be upmarket-restaurant-worthy. :)
Enjoy! - N x ❤️
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Seafood Chowder
650g/ 1.3lb seafood marinara mix or mixed fresh seafood – fish, squid, prawns/shrimp, 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 (can skip)
1/3 cup flour (50g)
1 litre (4 cups) low sodium chicken stock/broth OR homemade fish stock (avoid store-bought fish stock*)
2 medium carrots, peeled, cut into 7mm / 1/3″ pieces (1 1/2 cups / 215g)
2 large potatoes, peeled, cut into 1cm / 0.2" cubes (2.5 cups / 425g)
1 cup thickened cream / heavy cream
1 cup corn (frozen or canned, drained) (135g)
2 tsp fish sauce (key!)
Pinch white pepper (sub black pepper)
SERVING
3 tbsp chives or parsley, finely chopped, for garnish
Crusty bread or better yet, garlic bread!
1. Separate cooked seafood (usually mussels, sometimes prawns). Cut large pieces of fish into 2.5cm/1” pieces.
2. Melt butter in large pot over medium. Cook bacon until light golden on edges, remove with slotted spoon (keep all fat/butter in pot). Cook garlic 10 sec then add wine and simmer on high until mostly reduced.
3. Reduce heat to medium, add flour and stir for 1 min. While stirring, slowly pour in about 1 cup stock, once flour mixes in (becomes like a paste), mix in rest of stock (use whisk if needed to make it lump free).
4. Add potatoes, carrots and bacon, simmer 10-12 min until carrot just about cooked. Add cream, corn, fish sauce, pepper, RAW seafood – simmer 3 min or until fish is cooked (check – should flake). Stir in cooked seafood, taste and check if it needs more salt. Serve, sprinkled with chives and bread for dunking!!
* I think mass produced store bought fish stock is rubbish. Chicken stock makes a much nicer broth, it doesn’t taste chicken-y because the seafood flavours it and the cheeky dash of fish sauce helps add seafood seasoning too.
Recipe ⬇️ or print: recipetineats.com/seafood-chowder
This chowder tastes luxurious, but it's designed to be easy on the wallet and easy to make! It uses a seafood marina mix (convenient and good value), and the broth tricks are to use chicken stock rather than store-bought fish stock (awful stuff!), a cheeky dash of fish sauce rather than salt, and some bacon (this really hits the spot).
Of course, if you use homemade fish stock and a hand-picked mix of fresh seafood, it will be upmarket-restaurant-worthy. :)
Enjoy! - N x ❤️
––––––––––––––-
Seafood Chowder
650g/ 1.3lb seafood marinara mix or mixed fresh seafood – fish, squid, prawns/shrimp, 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 (can skip)
1/3 cup flour (50g)
1 litre (4 cups) low sodium chicken stock/broth OR homemade fish stock (avoid store-bought fish stock*)
2 medium carrots, peeled, cut into 7mm / 1/3″ pieces (1 1/2 cups / 215g)
2 large potatoes, peeled, cut into 1cm / 0.2" cubes (2.5 cups / 425g)
1 cup thickened cream / heavy cream
1 cup corn (frozen or canned, drained) (135g)
2 tsp fish sauce (key!)
Pinch white pepper (sub black pepper)
SERVING
3 tbsp chives or parsley, finely chopped, for garnish
Crusty bread or better yet, garlic bread!
1. Separate cooked seafood (usually mussels, sometimes prawns). Cut large pieces of fish into 2.5cm/1” pieces.
2. Melt butter in large pot over medium. Cook bacon until light golden on edges, remove with slotted spoon (keep all fat/butter in pot). Cook garlic 10 sec then add wine and simmer on high until mostly reduced.
3. Reduce heat to medium, add flour and stir for 1 min. While stirring, slowly pour in about 1 cup stock, once flour mixes in (becomes like a paste), mix in rest of stock (use whisk if needed to make it lump free).
4. Add potatoes, carrots and bacon, simmer 10-12 min until carrot just about cooked. Add cream, corn, fish sauce, pepper, RAW seafood – simmer 3 min or until fish is cooked (check – should flake). Stir in cooked seafood, taste and check if it needs more salt. Serve, sprinkled with chives and bread for dunking!!
* I think mass produced store bought fish stock is rubbish. Chicken stock makes a much nicer broth, it doesn’t taste chicken-y because the seafood flavours it and the cheeky dash of fish sauce helps add seafood seasoning too.
