Seafood Chowder

Name: Seafood Chowder
Total time: 40 min
Yield: 4 servings
Cuisine: Western
Ingredients: 650 g seafood marinara mix (fish, squid, prawns, cooked mussel meat); 50 g unsalted butter; 100 g streaky bacon, chopped; 2 clove garlic, finely minced; 0.5 cup chardonnay or dry white wine; 0.33 cup plain flour; 1000 ml chicken stock, low sodium; 2 piece carrots, peeled and diced; 2 piece potatoes, peeled and cubed; 1 cup thickened/heavy cream; 1 cup corn, frozen or canned; 2 tsp fish sauce; 0.25 tsp white pepper; 3 tbsp chives or parsley, finely chopped; 1 piece crusty bread, to serve

A rich and creamy seafood soup made with marinara mix, bacon, potato and corn in a chicken-stock base. Easy enough for a weeknight yet good enough to feel restaurant-worthy.

40 min 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

623

Calories

32g

Protein

41g

Carbs

37g

Fat

Scale recipe

4 servings

Original recipe

Ingredients15 items

Produce

🧄garlic, finely minced2 clove

🥕carrots, peeled and diced2 piece

🥔potatoes, peeled and cubed2 piece

🌽corn, frozen or canned1 cup

🌿chives or parsley, finely chopped3 tbsp

Meat

🥓streaky bacon, chopped100 g

Seafood

🦐seafood marinara mix (fish, squid, prawns, cooked mussel meat)650 g

Dairy

🧈unsalted butter50 g

🥛thickened/heavy cream1 cup

Bakery

🥖crusty bread, to serve1 piece

Pantry

🌾plain flour⅓ cup

🥣chicken stock, low sodium1000 ml

🫙fish sauce2 tsp

Spices

🧂white pepper¼ tsp

Beverages

🍷chardonnay or dry white wine½ cup

Instructions

1
Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood, as they go in at different times.
2
Cut any large pieces of fish into 2.5cm / 1" cubes.
3
Bacon - In a heavy-based pot, melt the butter over medium heat. Add bacon and cook for 3-4 minutes until the edges are light golden. Use a slotted spoon to remove into a bowl, leaving fat in the pot.
4:00 timer
4
Deglaze - Add the garlic and cook for 10 seconds (don't let it brown). Add the wine, simmer rapidly on high for 3 minutes, scraping the base to loosen any golden bacon bits, until the wine is mostly evaporated.
3:00 timer
5
Roux - Reduce heat to medium, add the flour and mix for 1 minute.
1:00 timer
6
Broth - While stirring, pour in about 1 cup of the stock and mix to dissolve the roux into a paste. Add the remaining stock and stir well until lump free (use a whisk if needed).
7
Simmer 10 minutes - Increase heat to high, bring to the boil, add the carrots, potatoes and bacon. Lower heat to medium and simmer for 10-12 minutes, until the carrots are just about done.
10:00 timer
8
Simmer raw seafood 3 minutes - Add the cream, fish sauce, pepper, corn and raw seafood. Simmer for 3 minutes until the fish is just cooked (flesh should flake).
3:00 timer
9
Cooked seafood - Stir in the cooked seafood, taste and add more salt if needed.
10
Serve - Ladle into bowls, sprinkle with chives. Serve with warm crusty bread for dunking!

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CuisineWestern