If you’re craving something that feels like a warm hug in a bowl, let me introduce you to the ultimate comfort dish: the Seafood Chowder with Bacon, Potatoes, and Corn Recipe. This luscious chowder combines tender chunks of seafood, smoky bacon, creamy potatoes, and sweet bursts of corn, simmered together in a rich, velvety broth. It’s the kind of meal that makes you want to gather friends and family around the table, share stories, and savor every spoonful. With layers of flavor and texture, it’s no wonder this chowder has become one of my all-time favorites to whip up whenever I need something special yet simple. Trust me, once you try this recipe, it’ll become your go-to seafood dish too.
Ingredients You’ll Need
To make the perfect Seafood Chowder with Bacon, Potatoes, and Corn Recipe, you just need a handful of ingredients that each bring their own magic to the pot. The balance of fresh seafood, smoky bacon, hearty potatoes, and sweet corn creates a symphony of flavors and textures that will keep you coming back for more.
- Seafood marinara mix or mixed fresh seafood: A mix of fish, squid, prawns, and cooked mussel meat adds depth and variety to your chowder.
- Unsalted butter: Used to cook the bacon and add richness to the base.
- Streaky bacon, chopped: Brings a smoky, savory crunch that’s essential for a chowder that sings.
- Garlic, minced: Just a couple of cloves give the dish a fragrant boost without overpowering other flavors.
- Chardonnay or dry white wine: Adds acidity and helps deglaze the pan, lifting all those delicious browned bits off the bottom.
- Plain flour: Creates a smooth roux to thicken the chowder perfectly.
- Chicken stock or homemade fish stock: The flavorful liquid foundation that ties everything together (avoid store-bought fish stock for best taste).
- Carrots, peeled and chopped: Layer in some natural sweetness and bright color.
- Potatoes, peeled and cubed: The hearty backbone that makes every bite satisfying.
- Thickened cream or heavy cream: For that indulgent, velvety texture.
- Corn, frozen or canned: Adds pops of juicy sweetness to contrast the savory elements.
- Fish sauce: Just a little to enhance umami without turning the chowder fishy.
- White pepper: A subtle heat that complements without overwhelming.
- Chives or parsley, finely chopped: For a fresh, herbaceous garnish.
- Crusty bread or garlic bread: The perfect partner for dunking and soaking up every drop.
How to Make Seafood Chowder with Bacon, Potatoes, and Corn Recipe
Step 1: Cook the bacon in butter
Start by melting butter in a heavy-based pot over medium heat, then toss in the chopped bacon. Cook for about 3 to 4 minutes until the edges turn a lovely light golden. This step releases that irresistible smoky fat that infuses the chowder with so much flavor. Once done, fish out the bacon with a slotted spoon and set aside, but keep the flavorful fat in the pot — it’s pure gold for the next steps!
Step 2: Sauté garlic and deglaze with white wine
Add the minced garlic into the same pot and cook briefly for about 10 seconds. Keep an eye on it — you want fragrant garlic, not browned bits. Pour in the wine and turn up the heat to high, letting it simmer rapidly for 3 minutes. This allows the wine to reduce and the pan to deglaze, lifting all those delicious browned bacon morsels stuck at the bottom to enhance your chowder’s flavor.
Step 3: Make the roux
Turn the heat down to medium and sprinkle in the flour, stirring constantly for about a minute. This cooks out the raw flour taste and creates a roux, which will thicken the chowder beautifully without lumps. Patience here gives your chowder that silky texture everyone will adore.
Step 4: Add the stock and bring to a simmer
Slowly whisk in about one cup of your stock, stirring to dissolve the roux into a paste. Then pour in the remaining stock, stirring well to keep the mixture smooth. Turn the heat up to high and bring it all to a boil. This is the moment when your base starts transforming into something amazing.
Step 5: Simmer potatoes, carrots, and bacon
Drop in the chopped carrots, potatoes, and previously cooked bacon. Lower the heat to medium and let the chowder simmer for 10 to 12 minutes until the carrots soften but still have a gentle bite. These vegetables add heartiness and a comforting earthiness that balance out the seafood perfectly.
Step 6: Add cream, corn, fish sauce, pepper, and raw seafood
Pour in the cream for richness, add the drained corn for sweetness, and season with fish sauce and white pepper. Finally, nestle in the raw seafood pieces and let the chowder simmer gently for about 3 minutes until the seafood is just cooked through and tender — the fish should flake easily when tested. This is when all the flavors meld and the dish truly comes alive.
Step 7: Stir in cooked seafood and adjust seasoning
Fold in the cooked portion of the seafood mixture (like mussels or prawns) to warm them through without overcooking. Give the chowder a taste and add salt if needed. Now your seafood chowder is ready to shine!
Step 8: Serve and garnish
Ladle the chowder into bowls and sprinkle generously with chopped chives or parsley. Don’t forget that crusty bread or garlic bread on the side for dunking — it’s the perfect finishing touch that elevates the entire meal.
How to Serve Seafood Chowder with Bacon, Potatoes, and Corn Recipe
Garnishes
A scattering of fresh herbs like chives or parsley brightens each bowl with a pop of color and freshness. You can also add a little cracked black pepper or a drizzle of extra cream for an indulgent finish.
Side Dishes
This chowder loves company — consider pairing it with simple mixed greens dressed in a light vinaigrette to balance the richness. Crusty, warm garlic bread or even cornbread make excellent companions that soak up every last drop.
Creative Ways to Present
Serve the chowder in hollowed-out mini bread bowls for an eye-catching presentation at your next dinner party. Or, for a fun twist, top it with crispy bacon bits and a dollop of sour cream or crème fraîche to add extra depth and texture. Even a sprinkle of smoked paprika can add a smoky warmth that accentuates the bacon beautifully.
Make Ahead and Storage
Storing Leftovers
Seafood chowder tastes just as comforting the next day. Transfer leftovers to an airtight container and store in the refrigerator for up to two days. Just be sure to cool it completely before refrigerating to keep the flavors fresh and the texture intact.
Freezing
Freezing chowder with seafood can be tricky because the texture might change. If you want to freeze, it’s best to leave out the cream and add it fresh when reheating. Freeze in a sealed container for up to one month and thaw overnight in the fridge before warming gently on the stove.
Reheating
When reheating, do so slowly over low heat and stir frequently to prevent curdling or sticking. If it seems too thick, add a splash of milk or stock to bring it back to the creamy, luscious consistency you love.
FAQs
Can I use frozen seafood for this chowder?
Absolutely! Just be sure to thaw it fully and pat dry before cooking to avoid excess water diluting the chowder. Frozen seafood works wonderfully and makes this dish even easier to prepare anytime.
What can I substitute if I don’t have white wine?
If you prefer not to use wine, simply skip it and add a little extra stock instead. A squeeze of lemon juice at the end can also add a nice brightness that wine would typically provide.
Is it possible to make this recipe gluten-free?
Yes! Swap the plain flour for a gluten-free all-purpose blend or cornstarch to thicken your chowder. Just mix the cornstarch with a little cold liquid before adding to prevent lumps.
How spicy is this chowder?
This recipe isn’t spicy — the white pepper adds just a subtle warmth. If you enjoy a bit of heat, feel free to add a pinch of cayenne pepper or a dash of hot sauce to taste.
Can I make this chowder vegetarian?
For a vegetarian version, omit the seafood and bacon, and use vegetable stock instead. You can add hearty mushrooms or corn and potatoes to keep it filling and delicious.
Final Thoughts
I can’t recommend enough that you give this Seafood Chowder with Bacon, Potatoes, and Corn Recipe a try. It’s a soul-warming, delightful mix of flavors and textures that’s sure to become a cherished classic in your kitchen. Whether it’s a cozy dinner for family or a special meal for friends, this chowder brings comfort and joy with every spoonful. So roll up your sleeves, gather your ingredients, and dive into this heartwarming seafood feast — you won’t regret it!
Print
Seafood Chowder with Bacon, Potatoes, and Corn Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Seafood
Description
This creamy and comforting Seafood Chowder combines a flavorful mix of fresh seafood, crispy bacon, tender vegetables, and rich cream in a hearty broth. Perfectly balanced with a touch of white wine, fish sauce, and herbs, this chowder is ideal for a warming meal served with crusty bread.
Ingredients
Seafood and Meat
- 650g/1.3lb seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
- 100g/4oz streaky bacon, chopped into 1.5cm (1/2″) squares
Dairy
- 50g (3 tbsp) unsalted butter
- 1 cup thickened cream / heavy cream
Vegetables
- 2 medium carrots, peeled, cut into 7mm (1/3″) pieces (~1 1/2 cups)
- 2 large potatoes, peeled, cut into 1cm (0.2″) cubes (~2 1/2 cups)
- 1 cup corn (frozen or canned, drained)
- 2 cloves garlic, finely minced
Liquids
- 1/2 cup chardonnay or other dry white wine (optional)
- 1 litre (4 cups) low sodium chicken stock/broth or homemade fish stock
Pantry
- 1/3 cup plain/all-purpose flour (use gluten-free if needed)
- 2 tsp fish sauce
- Pinch white pepper (or black pepper)
Garnish
- 3 tbsp chives or parsley, finely chopped
Serving
- Crusty or garlic bread
Instructions
- Prepare seafood: Separate cooked seafood (mussels, cooked prawns) from raw seafood in the marinara mix. Cut any large fish pieces into 2.5cm (1″) cubes for even cooking.
- Cook bacon: In a heavy-based pot, melt butter over medium heat. Add the bacon and cook for 3-4 minutes until edges are light golden. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
- Sauté garlic and deglaze: Add minced garlic to the pot and cook for 10 seconds, avoiding browning. Pour in white wine and simmer rapidly for 3 minutes, scraping the base to lift browned bits. Allow wine to mostly evaporate.
- Make roux: Reduce heat to medium, add flour and stir continuously for 1 minute to form a roux.
- Add stock: Gradually pour in about 1 cup of the stock while stirring to dissolve the roux into a thick paste. Add the remaining stock and whisk until smooth and lump-free.
- Simmer vegetables and bacon: Increase heat to high and bring to a boil. Add carrots, potatoes, and reserved bacon. Lower heat to medium and simmer for 10-12 minutes, or until carrots are just tender.
- Add seafood and seasoning: Add cream, fish sauce, white pepper, corn, and raw seafood to the pot. Simmer gently for 3 minutes until the fish is just cooked and flakes easily.
- Combine cooked seafood: Stir in the previously separated cooked seafood. Taste and adjust salt if needed.
- Serve: Ladle chowder into bowls, garnish with finely chopped chives or parsley, and serve warm with crusty or garlic bread for dipping.
Notes
- Use gluten-free flour if you need a gluten-free version.
- Avoid store-bought fish stock for the best flavor; homemade stock or low sodium chicken stock works well.
- The white wine enhances the flavor but can be omitted if preferred.
- Test seafood doneness by checking if fish flakes apart easily.
- For a lighter chowder, substitute milk instead of cream.
- Cooking times for seafood are brief to avoid overcooking delicate fish and shellfish.
