Seafood Chowder with Cheeky Fish Sauce and Store-Bought Stock Recipe
A creamy, flavorful seafood chowder made with an affordable seafood marinara mix and store-bought chicken stock, enhanced by crispy bacon, a touch of fish sauce, and hearty vegetables. This easy-to-make chowder is perfect for a comforting main course, delivering restaurant-quality taste using accessible ingredients.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 - 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
Ingredients
Seafood
- 650g / 1.3lb seafood marinara mix or mixed fresh seafood – fish, squid, prawns, cooked mussel meat (Note 1)
- Separate cooked seafood from raw seafood for cooking steps
Base and Flavorings
- 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 (optional)
- 1/3 cup plain/all-purpose flour (Note 3 for gluten-free option)
- 1 litre (4 cups) chicken stock/broth, low sodium OR homemade fish stock (avoid store-bought fish stock) (Note 2)
Vegetables and Dairy
- 2 medium carrots, peeled, cut into 7mm / 1/3″ pieces (~1 1/2 cups)
- 2 large potatoes (any type), peeled, cut into 1cm / 0.2″ cubes (~2 1/2 cups)
- 1 cup thickened cream / heavy cream (milk can be substituted for lighter option)
- 1 cup corn (frozen or canned, drained)
Seasonings and Garnish
- 2 tsp fish sauce
- Pinch white pepper (black pepper substitute)
- 3 tbsp chives or parsley, finely chopped, for garnish
- Crusty bread or garlic bread for serving
Instructions
- Prepare Seafood: Separate cooked seafood (usually mussels and sometimes prawns/shrimp) from raw seafood. Cut any large fish pieces into 2.5cm / 1″ cubes to ensure even cooking.
- Cook Bacon: In a heavy-based pot, melt butter over medium heat. Add chopped bacon and cook for 3–4 minutes until edges turn light golden. Remove bacon with a slotted spoon, reserving the fat in the pot.
- Sauté Garlic and Deglaze: Add minced garlic to the pot and cook briefly for about 10 seconds, avoiding browning. Pour in white wine and simmer rapidly on high for 3 minutes, scraping the pot bottom to loosen browned bits, until most wine evaporates.
- Make Roux: Reduce heat to medium and whisk in the flour. Cook and stir for 1 minute to create a roux.
- Add Stock: Gradually pour about 1 cup of chicken stock into the roux while stirring until it forms a thick paste. Add remaining stock and stir well to a smooth, lump-free consistency, using a whisk if necessary.
- Simmer Vegetables and Bacon: Increase heat to high and bring the chowder base to a boil. Add carrots, potatoes, and cooked bacon. Lower heat to medium and simmer for 10–12 minutes until carrots are tender but firm.
- Add Cream, Corn, Seasonings, and Raw Seafood: Stir in cream, corn, fish sauce, and white pepper, followed by all the raw seafood. Simmer gently for 3 minutes, or until fish flakes easily and seafood is cooked through.
- Incorporate Cooked Seafood and Adjust Seasoning: Fold in the cooked seafood pieces. Taste the chowder and add salt if needed (often unnecessary due to fish sauce and bacon).
- Serve: Ladle the chowder into bowls, garnish with finely chopped chives or parsley, and serve warm with crusty or garlic bread for dipping.
Notes
- Seafood Mix: The recipe is designed for convenient store-bought marinara mixes, which usually include fish, salmon, squid, prawns, and cooked mussels. Freeze-thaw well in a strainer overnight if frozen. Fresh seafood can also be chosen individually.
- Chicken Stock Instead of Fish Stock: Store-bought fish stock is often low quality. Use good-quality liquid chicken stock or homemade fish stock for best flavor without overpowering fishiness.
- Gluten-Free Option: Omit the flour to avoid gluten. Instead, mix 2.5 tbsp cornflour/cornstarch with water and incorporate it into the cream before adding for thickening.
- Leftovers: Keep in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stove to avoid overcooking seafood.