A rich and creamy seafood chowder loaded with mixed seafood, bacon, potatoes, carrots, and corn in a velvety broth. Perfect comfort food served with crusty bread.
american
coastal
Nutrition
High in protein from seafood with moderate fat from cream and butter, providing good omega-3 fatty acids but elevated in sodium and saturated fat.
34% of daily energy
41 g
Carbs
28% kcal
32 g
Total fat
47% kcal
36 g
Protein
25% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnermain courselunchsoupstovetopseafoodfamily friendly
Seafood Chowder
RecipeTin Eats (Nagi)
4
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
SERVING
Equipment
Heavy-based pot
Slotted spoon
Whisk
Knife
Cutting board
Peeler
Ladle
Bowls
Instructions
1
Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood. We put them in at different times.
2
Cut any large pieces of fish into 2.5cm / 1" cubes.
3
CHOWDER:
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 bowl, leaving fat in the pot.
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 bowl, leaving fat in the pot.
4
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.
5
Reduce heat down to medium, add the flour and mix for 1 minute ("roux").
6
While stirring, pour in about 1 cup of the stock and mix to dissolve the roux - it will thicken into a paste. Add the remaining stock and stir well until lump free (use a whisk if needed).
7
Increase heat to high, bring to the boil, add the carrots, potatoes and bacon. Lower heat to medium and simmer for 10 - 12 minutes, or until the carrots are just about done.
8
Add the cream, fish sauce, pepper, corn and raw seafood. Simmer for 3 minutes until the fish is just cooked (test - flesh should flake).
9
Stir in cooked seafood, taste and add more salt if needed (I don't).
10
Ladle into bowls, sprinkle with chives. Serve with warm crusty bread for dunking!
Seafood Chowder
RecipeTin Eats (Nagi)
4
servings
0
per serve
0
minutes
A rich and creamy seafood chowder loaded with mixed seafood, bacon, potatoes, carrots, and corn in a velvety broth. Perfect comfort food served with crusty bread.
american
coastal
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
SERVING
Equipment
Heavy-based pot
Slotted spoon
Whisk
Knife
Cutting board
Peeler
Ladle
Bowls
Instructions
1
Separate cooked seafood (usually mussels, sometimes prawns/shrimp) from raw seafood. We put them in at different times.
2
Cut any large pieces of fish into 2.5cm / 1" cubes.
3
CHOWDER:
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 bowl, leaving fat in the pot.
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 bowl, leaving fat in the pot.
4
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.
5
Reduce heat down to medium, add the flour and mix for 1 minute ("roux").
6
While stirring, pour in about 1 cup of the stock and mix to dissolve the roux - it will thicken into a paste. Add the remaining stock and stir well until lump free (use a whisk if needed).
7
Increase heat to high, bring to the boil, add the carrots, potatoes and bacon. Lower heat to medium and simmer for 10 - 12 minutes, or until the carrots are just about done.
8
Add the cream, fish sauce, pepper, corn and raw seafood. Simmer for 3 minutes until the fish is just cooked (test - flesh should flake).
9
Stir in cooked seafood, taste and add more salt if needed (I don't).
10
Ladle into bowls, sprinkle with chives. Serve with warm crusty bread for dunking!
dinnermain courselunchsoupstovetopseafoodfamily friendly
Nutrition
High in protein from seafood with moderate fat from cream and butter, providing good omega-3 fatty acids but elevated in sodium and saturated fat.
34% of daily energy
41 g
Carbs
28% kcal
32 g
Total fat
47% kcal
36 g
Protein
25% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
