Seafood Chowder Recipe

A hearty and flavourful seafood chowder is a true culinary delight, especially on a cool day. Originating from the coastal regions, this creamy, thick soup is brimming with tender pieces of seafood, often alongside potatoes and vegetables. While there are countless variations, a classic seafood chowder strikes a perfect balance between rich creaminess and the fresh, briny taste of the ocean.

The beauty of seafood chowder lies in its versatility. You can customise it with your favourite catch of the day, making it a sustainable and ever-changing dish.

Key Components of a Stellar Seafood Chowder:

1. The Seafood: This is the star. A mix of different types of seafood provides varied textures and flavours.
   • Firm White Fish: Cod, haddock, snapper, basa, or halibut are excellent choices. They hold their shape well during simmering.
   • Shellfish: Prawns (shrimp), scallops, mussels, and clams are popular additions. These cook quickly and add a burst of sweetness and brininess.
   • Smoked Fish (Optional but Recommended): A small amount of smoked haddock or cod can add an incredible depth of flavour and a lovely smoky aroma.
   • Crab or Lobster (Optional): For a truly luxurious chowder, cooked crab meat or lobster can be folded in at the end.
2. The Aromatics & Vegetables:
   • Bacon or Salt Pork: Crucial for rendering fat and adding a smoky, salty foundation. If you don’t eat pork, you can use butter or olive oil.
   • Onions, Celery, Carrots: The classic “mirepoix” provides a sweet and savoury base.
   • Garlic: Essential for its aromatic depth.
   • Potatoes: Waxy potatoes (like Yukon Gold or red potatoes) are preferred as they hold their shape better than starchy varieties (like Russets) which can break down too much. Diced into uniform pieces, they add heartiness and thicken the chowder.
3. The Liquid Base:
   • Fish Stock/Broth: The most important liquid, providing an authentic seafood flavour. If homemade isn’t available, a good quality store-bought one is fine. Alternatively, you can use clam juice or even just water if simmering shellfish in their shells to create a quick broth.
   • Milk/Cream: A combination of whole milk and heavy cream (or just heavy cream for a richer chowder) gives the chowder its characteristic creamy texture.
4. Flavour Enhancers & Thickening:
   • Flour: Used to create a roux with the bacon fat or butter, which helps thicken the chowder.
   • Fresh Herbs: Thyme, bay leaves, and fresh parsley are common. Dill also pairs beautifully with seafood.
   • Salt & Pepper: Seasoning is key to balance the flavours.
   • Worcestershire Sauce / Hot Sauce (Optional): A dash can add an extra layer of complexity or a hint of spice.

Classic Creamy Seafood Chowder Recipe

This recipe aims for a balanced, rich, and deeply satisfying chowder.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 40-50 minutes

Ingredients:

• 100g (approx. 3.5 oz) smoked bacon or salt pork, diced (or 2 tbsp butter/olive oil for pork-free)
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 medium carrots, finely chopped
• 2 cloves garlic, minced
• 1 kg (approx. 2.2 lbs) mixed seafood, prepared (see notes below)
  • 500g firm white fish (cod, haddock), cut into 1-inch pieces
  • 250g prawns (shrimp), peeled and deveined
  • 250g scallops, halved if large
  • (Optional) 100g smoked haddock/cod, flaked
• 700g (approx. 1.5 lbs) waxy potatoes (e.g., Yukon Gold, red potatoes), peeled and diced into ½-inch cubes
• 4 cups fish stock (or a mix of fish stock and clam juice)
• 2 cups whole milk
• 1 cup heavy cream (or whipping cream)
• 3 tablespoons all-purpose flour
• 2 bay leaves
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish
• Crusty bread or crackers, for serving

Preparation Notes for Seafood:

• Fish: Cut into uniform 1-inch pieces.
• Prawns/Shrimp: Peeled and deveined.
• Scallops: Pat dry. If large, cut in half.
• Mussels/Clams (Optional Addition): If using, steam them separately until they open, then remove meat from shells (discarding any unopened ones). Add the clam/mussel juice to your fish stock for extra flavour. Add the cooked meat to the chowder at the very end.

Instructions:

1. Render Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon or salt pork over medium heat until crispy. Using a slotted spoon, remove the crispy bacon bits and set aside on paper towels. Leave the rendered fat in the pot (if using butter/oil, add it now).
2. Sauté Aromatics: Add the chopped onion, celery, and carrots to the pot. Sauté in the bacon fat (or butter/oil) over medium heat for 8-10 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3. Make the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
4. Add Liquids & Potatoes: Gradually whisk in the fish stock until smooth, ensuring no lumps remain. Add the bay leaves, dried thyme, and diced potatoes. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
5. Add Milk and Cream: Pour in the whole milk and heavy cream. Stir well and bring the chowder back to a gentle simmer. Do not let it boil vigorously, as this can cause the dairy to curdle.
6. Cook the Seafood:
   • Add the firm white fish and smoked fish (if using) to the simmering chowder. Cook for 3-5 minutes, or until the fish starts to flake easily.
   • Next, add the prawns and scallops (and any pre-cooked mussels/clams). Cook for another 2-3 minutes, just until the prawns turn pink and opaque and the scallops are cooked through. Avoid overcooking, as seafood can become rubbery.
7. Season and Finish:
   • Remove the bay leaves from the chowder.
   • Taste the chowder and season generously with salt and freshly ground black pepper. Adjust seasonings as needed. A dash of hot sauce or Worcestershire can be added here if desired.
8. Serve: Ladle the hot seafood chowder into bowls. Garnish with the reserved crispy bacon bits and fresh chopped parsley. Serve immediately with crusty bread or crackers for dipping.

Tips for the Best Chowder:

• Freshness is Key: Use the freshest seafood available for the best flavour.
• Don’t Overcook Seafood: Seafood cooks very quickly. Add it towards the end of the cooking process to ensure it remains tender and juicy.
• Gentle Simmer: Always maintain a gentle simmer once dairy is added to prevent curdling.
• Resting: While delicious immediately, chowder often tastes even better the next day as the flavours have more time to meld. Reheat gently.
• Thickening: If your chowder isn’t thick enough, you can remove a cup of the hot broth, whisk in a tablespoon of cornstarch, and then stir it back into the chowder while simmering until it thickens.
• Variety: Don’t be afraid to experiment with different types of seafood based on availability and preference.

Enjoy this comforting and flavourful seafood chowder, a dish that truly embodies the essence of hearty coastal cooking!