Ultimate Seafood Chowder Recipe

Ultimate Seafood Chowder Recipe – A Creamy & Flavorful Delight

If you’re a seafood lover, this hearty and creamy seafood chowder is a must-try! Packed with fresh seafood, smoky bacon, and aromatic herbs, this dish is perfect for cozy nights or special gatherings. Follow along to create a rich, comforting bowl of seafood goodness.

Ingredients

1 stick of butter (100g or 8 tbsp)

1 tsp fennel seeds

1.5 cups fresh corn kernels (from 2 small cobs)

4 slices streaky bacon (150g or 5oz)

½ tsp thyme

½ tsp fennel

1 bay leaf

3 shallots, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

1 garlic clove, minced

¾ cup all-purpose flour

1 cup dry white wine

1.5 liters (1.5 quarts) seafood stock

Zest of 1 lemon

12 large sea scallops, cleaned

12 mussels, bearded and cleaned

10 prawns, shelled and de-veined

300g (10oz) firm white fish (such as rockling, halibut, or smoked cod)

1½ cups heavy cream

⅓ cup fresh flat-leaf parsley, chopped

Salt & white pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by finely dicing the celery, carrots, and shallots. Slice the bacon into thin strips (lardons).

Step 2: Cook the Base

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the bacon and shallots, cooking until fragrant. Then, add the diced carrots and celery.

Step 3: Build the Flavor

Stir in the thyme, fennel seeds, and bay leaf. Let everything cook for about 10 minutes until the vegetables soften. Add the minced garlic and cook for another 5 minutes.

Step 4: Thicken the Chowder

Sprinkle the flour over the mixture, stirring well. Cook for about 5 minutes to eliminate the raw flour taste.

Step 5: Deglaze & Simmer

Pour in the white wine and mix well. Then, add the seafood stock, scraping the bottom of the pot to prevent sticking. Cover and let simmer for 20 minutes.

Step 6: Add Corn & Cream

Stir in the fresh corn kernels, followed by the heavy cream and lemon zest. Reduce heat to a gentle simmer.

Step 7: Cook the Mussels

In a separate saucepan, bring a small amount of white wine or fish stock to a boil. Add the mussels, cover, and cook for about 3 minutes, shaking the pot occasionally. Once the mussels open, remove them from the shells and strain the cooking liquid. Set aside.

Step 8: Add the Seafood

Gently add the fish, prawns, scallops, and mussels to the chowder. Pour in the reserved mussel cooking liquid and let everything simmer for 10 minutes until the seafood is cooked through.

Step 9: Final Touch & Serve

Stir in the chopped parsley, season with salt and white pepper, and mix well. Serve hot, garnished with fresh parsley leaves.

Serving Suggestions

This seafood chowder pairs beautifully with crusty bread, garlic toast, or a light green salad. A glass of white wine complements the flavors perfectly!

Enjoy this rich and creamy seafood chowder with family and friends. Let us know how it turns out in the comments! Happy cooking!