The Best Creamy Seafood Chowder Recipe
A rich and creamy seafood chowder featuring mixed seafood, tender potatoes, and crisp bacon, simmered in a flavorful broth with fresh vegetables and finished with double cream for a luxurious texture. Perfect as a comforting meal on a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Seafood Chowder Ingredients
- 150 g (5 oz) diced bacon or pancetta
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves of garlic, minced
- 1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)
- 2 large potatoes, diced
- 3 tablespoons flour
- 1.5 liters (6 cups) seafood or chicken broth
- 200 ml (¾ cups) white wine (optional)
- 500 ml (2 cups) double cream (heavy cream)
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 teaspoon thyme (optional)
Instructions
- 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 for flavor. Then add the chopped onion, celery, carrot, and minced garlic to the pot and sauté until the onions are translucent and the vegetables have softened.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and stir thoroughly to combine. Cook for 1-2 minutes to remove the raw flour taste and create a base for thickening the chowder.
- Add the Broth: Gradually whisk in the seafood or chicken broth to avoid lumps and ensure a smooth mixture. Add the white wine if using, which adds depth and acidity to balance the creaminess.
- Cook the Potatoes: Add the diced potatoes to the pot and bring the mixture to a boil. Then reduce the heat to a simmer and cook until the potatoes are just tender, approximately 10-15 minutes, which helps thicken and flavor the chowder.
- Add the Seafood: Add the mixed seafood to the pot and cook gently for 5-10 minutes until the seafood is cooked through but remains tender, ensuring the flavors meld beautifully without overcooking.
- Finish the Chowder and Serve: Stir in the double cream along with salt, freshly ground pepper, chopped parsley, and optional thyme. Warm through without boiling to keep the cream smooth. Finally, ladle the chowder into bowls and garnish with the reserved crispy bacon or pancetta pieces. Serve immediately and enjoy the creamy comforting goodness.
Notes
- Use fresh mixed seafood for the best flavor and texture.
- White wine is optional but adds a nice depth to the broth.
- If you prefer a thicker chowder, let it simmer gently longer or add a little more flour during the roux step.
- Double cream can be substituted with heavy cream or half-and-half for a lighter version.
- Serve with crusty bread for a complete meal.
Keywords: creamy seafood chowder, seafood soup, bacon chowder, comfort food, creamy soup, chowder recipe
