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The Best Creamy Seafood Chowder Recipe

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★★★★★

4.8 from 71 reviews

A rich and comforting creamy seafood chowder featuring a medley of shrimp, salmon, white fish, and shellfish simmered with crispy bacon, fresh vegetables, and tender potatoes in a luscious cream-based broth.

Ingredients

Scale

Protein

  • 150 g (5 oz) diced bacon or pancetta
  • 1 kg (2 lb) mixed seafood: shrimp, salmon, white fish, shellfish

Vegetables

  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 medium carrot, finely chopped
  • 2 cloves garlic, minced
  • 2 large potatoes, diced

Liquids & Dairy

  • 1.5 liters (6 cups) seafood or chicken broth
  • 200 ml (¾ cups) white wine (optional)
  • 500 ml (2 cups) double cream (heavy cream)

Pantry & Herbs

  • 3 tablespoons flour
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon thyme (optional)

Instructions

  1. Prepare the Bacon and Vegetables: In a large pot over medium heat, cook the diced bacon or pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot. Add the onion, celery, carrot, and garlic to the pot. Sauté until the onions are translucent and softened.
  2. Make the Roux: Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined with the fat and vegetables, creating a roux base for thickening the chowder.
  3. Add the Broth: Gradually whisk in the seafood or chicken broth, ensuring no flour lumps remain. Add the white wine if using, and stir to combine.
  4. Cook the Potatoes: Add the diced potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the potatoes are just tender, about 10-15 minutes.
  5. Add the Seafood: Add the mixed seafood to the pot and cook for an additional 5-10 minutes or until the seafood is cooked through and tender.
  6. Finish the Chowder and Serve: Stir in the heavy cream, adjust seasoning with salt and pepper, and add chopped fresh parsley and thyme if using. Continue cooking until everything is heated through. Ladle the chowder into bowls and garnish with the crispy bacon or pancetta before serving.

Notes

  • Using a mix of seafood adds depth and variety of flavors to the chowder.
  • White wine is optional but adds a subtle acidity that brightens the dish.
  • Double cream gives the chowder its creamy richness; you can substitute with half-and-half for a lighter version.
  • Make sure not to overcook the seafood to keep it tender and avoid toughness.
  • For a gluten-free version, substitute flour with a gluten-free thickener like cornstarch or rice flour.
  • Garnish with fresh herbs and crispy bacon for added texture and flavor contrast.

Keywords: seafood chowder, creamy seafood soup, bacon seafood chowder, seafood recipes, easy chowder, seafood stew

Find it online: https://bakedbylisa.com/the-best-creamy-seafood-chowder-recipe/