Seafood Chowder with Cheeky Fish Sauce and Store-Bought Stock Recipe

One of my fondest kitchen memories involves this Seafood Chowder with Cheeky Fish Sauce and Store-Bought Stock Recipe. I remember serving it on a chilly evening to a group of friends who’d never quite experienced chowder like this before. The combination of creamy broth enriched with a splash of fish sauce gave the chowder a depth and complexity that surprised everyone — including me! It’s the kind of dish that warms you from the inside out, perfect for relaxed dinners where conversation flows as freely as the wine. Whenever I make it, the house fills with an irresistible aroma of simmering seafood, smoky bacon, and subtle garlic, which always draws everyone into the kitchen.

What sets this Seafood Chowder with Cheeky Fish Sauce and Store-Bought Stock Recipe apart is how it cleverly balances convenience with gourmet flavor. Using a store-bought seafood marinara mix and chicken stock (instead of questionable fish stock) lets you whip it up faster without sacrificing richness. The texture is dreamy—tender seafood chunks nestled alongside soft potatoes and crunchy corn kernels in a silky creamy broth that’s both comforting and lively. That hint of fish sauce adds a cheeky umami kick that makes every bite dance. Plus, the pop of golden bacon fat and fresh chives lifts the entire bowl, bringing color and brightness as you dig in.

If you’re new to seafood chowders, don’t worry — this recipe is straightforward and forgiving. I’ll walk you through each step so that even if you’ve never cooked seafood this way before, you’ll get a reliable, tasty result first try. From picking the right seafood mix to understanding the timing for adding ingredients, I’ve got tips to make your cooking smooth and fun. Ready to cozy up with a bowl of this luscious chowder together? Let’s dive in!

Ingredients You’ll Be Working With

Measuring accurately makes all the difference — so grab your favorite set of spoons and cups to keep things on point. Don’t worry, I’ve included all the exact amounts in the printable recipe card at the bottom for easy reference.

• Seafood marinara mix: A budget-friendly, pre-mixed selection of fish, squid, prawns, and cooked mussels; fresh seafood also works great.
• Unsalted butter: For rich flavor and browning the bacon nicely.
• Streaky bacon: Adds smoky depth and a touch of crispy goodness; choose good quality.
• Garlic: Finely minced to infuse the base without overpowering.
• Dry white wine: Chardonnay works beautifully to deglaze and add acidity; can be skipped if preferred.
• All-purpose flour: Creates the roux to thicken the chowder; gluten-free option below.
• Chicken stock: A surprising but effective alternative to store-bought fish stock, which often tastes harsh.
• Carrots and potatoes: Classic chowder veggies providing sweetness and body.
• Thickened (heavy) cream: Makes the chowder luxuriously creamy; milk can lighten it.
• Corn kernels: Sweetness and texture balance the savory elements.
• Fish sauce: The cheeky umami boost that stands in for salt without being salty.
• White pepper: Mild heat that doesn’t overpower; black pepper is a fine substitute.
• Fresh chives or parsley: Bright, herbal garnish to finish.
• Crusty or garlic bread: Essential for dunking and soaking up the delicious broth.

If you can’t find seafood marinara, fresh or frozen seafood mix works well; for gluten-free, skip the flour and use a cornstarch slurry instead.

Tools You’ll Need

• Heavy-based pot or Dutch oven: Essential for even heat and to prevent burning while making the roux.
• Slotted spoon: To remove cooked bacon while leaving flavorful fat behind.
• Whisk: Helps dissolve flour lumps and achieve a silky smooth broth.
• Measuring cups and spoons: For precise ingredient quantities that ensure consistent results.
• Sharp knife and cutting board: To prep vegetables and cut seafood safely and efficiently.
• Strainer or colander: Handy if you’re thawing frozen seafood marinara mix.

How to Make Seafood Chowder with Cheeky Fish Sauce and Store-Bought Stock Recipe

Before you begin, make sure your seafood is thawed (if frozen) and ready to go. This chowder comes together in stages, letting you build layers of flavor with simple steps.

1. Prepare the seafood: Separate any cooked seafood (usually mussels, sometimes prawns) from raw pieces. Cut large fish chunks into 1-inch cubes so they cook evenly and quickly.
2. Cook the bacon: Heat the butter in your pot over medium heat. Add chopped bacon and cook 3-4 minutes until the edges turn golden and crispy. Scoop them out with a slotted spoon, leaving the bacon fat in the pot for flavor.
3. Sauté garlic and deglaze: Toss in the minced garlic and cook just 10 seconds—don’t let it brown or get bitter. Pour in the white wine if using and crank the heat to high, simmering rapidly for 3 minutes. Scrape the pot base well to loosen any tasty bits stuck there.
4. Make the roux: Lower heat to medium and stir in the flour, cooking it for 1 minute while mixing continuously. This step cooks out the raw flour taste and thickens later chowder.
5. Add stock and simmer vegetables: Gradually pour in about 1 cup of chicken stock while stirring to dissolve the roux. Once smooth, add the remaining stock and whisk vigorously to avoid lumps. Bring to a boil, then add diced carrots, potatoes, and cooked bacon back to the pot. Simmer on medium for 10-12 minutes until veggies are nearly tender.
6. Finish with cream and seafood: Stir in cream, corn, fish sauce, and a pinch of white pepper. Add the raw seafood pieces now, simmering gently for 3 minutes until the fish flakes easily. Add back the cooked seafood, stir, and check seasoning—usually no extra salt needed thanks to fish sauce’s umami.
7. Serve and garnish: Ladle chowder into bowls, sprinkle finely chopped chives or parsley over the top, and serve alongside crusty or garlic bread for dunking fun.

How to Serve

Flavor Boosters

For an extra punch, finish your chowder with a squeeze of fresh lemon juice or a sprinkle of smoked paprika. A drizzle of good quality olive oil or a dash of freshly cracked white pepper can also brighten the flavors beautifully. If you want to elevate the umami, add a small spoonful of fish sauce right at serving time for a cheeky kick that pairs wonderfully with the creamy broth.

Perfect Pairings

This chowder loves company. Serve it with crusty garlic bread or a warm baguette for soaking up every last bit. A crisp green salad dressed lightly with lemon vinaigrette offers a refreshing contrast. For drinks, a chilled dry white wine like Sauvignon Blanc or Chardonnay complements the seafood notes, while a light lager also works great if you prefer beer.

Presentation Touches

For gatherings, serve soup in small cups as elegant starters or ladle into deep bowls for a cozy family-style meal. Garnish with a scattering of finely chopped chives or fresh parsley to add a vibrant finish. Consider accompanying it with homemade garlic croutons for added texture. If gifting or making ahead, package the chowder in heat-safe jars to preserve freshness.

Variations & Easy Swaps

• Make it dairy-free by swapping cream for full-fat coconut milk or a creamy plant-based alternative.
• For gluten-free, skip the flour roux and mix cornstarch with water to thicken in the cream step.
• Try swapping bacon for smoked pancetta or omit for a pescatarian-friendly option.
• Add diced celery or leeks with the carrots for an extra layer of veggie goodness.
• Use homemade fish stock if you have it for a truly elevated version.
• Boost heat with a pinch of cayenne pepper or smoked chipotle for a subtle smoky warmth.

Make-Ahead, Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze portions for up to 3 months; thaw overnight in the fridge.
• Reheat gently on low heat to avoid overcooking the seafood; stir occasionally.
• If chowder thickens during storage, stir in a splash of water or stock to loosen.
• For make-ahead meals, cook through to the cream step, cool, then add seafood just before serving.

FAQs

• Can I use other types of seafood? Absolutely! Fresh fish like cod, salmon, or scallops work well. Just adjust cooking times so delicate seafood doesn’t overcook.
• Why fish sauce instead of salt? Fish sauce adds savory umami without making the chowder taste fishy or overly salty. It enhances depth while keeping the balance.
• Can I skip the wine? Yes, you can omit the white wine; just deglaze with a bit of stock or water instead, but wine adds nice acidity and complexity.
• Is chicken stock really better than fish stock? In this recipe, yes! Most store-bought fish stocks taste artificial. Chicken stock delivers a clean, rich base that works wonderfully with the seafood.
• How do I know when the seafood is cooked? The fish should flake easily, and shellfish will turn opaque. The recipe’s 3-minute simmer usually hits this perfectly.

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