Description
A rich and creamy seafood chowder featuring a savory blend of shrimp, salmon, white fish, and shellfish simmered with bacon, fresh vegetables, and tender potatoes in a flavorful broth finished with cream and herbs.
Ingredients
Scale
Meats and Seafood
- 150 g (5 oz) diced bacon or pancetta
- 1 kg (2 lb) mixed seafood (shrimp, salmon, white fish, shellfish)
Vegetables and Aromatics
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves of garlic, minced
- 2 large potatoes, diced
Liquids and Dairy
- 1.5 liters (6 cups) seafood or chicken broth
- 200 ml (¾ cup) white wine, optional
- 500 ml (2 cups) double cream (heavy cream)
Pantry and Seasonings
- 3 tablespoons flour
- 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.
- Sauté Vegetables: Add the finely chopped onion, celery, carrot, and minced garlic to the pot. Sauté until the onions are translucent and softened, releasing their flavors into the fat.
- Make the Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly. Cook for 1-2 minutes to combine and slightly toast the flour, which will help thicken the chowder.
- Add the Broth: Gradually whisk in the seafood or chicken broth to the pot, ensuring no lumps form from the flour. If using, add the white wine at this stage to deepen the flavor.
- Cook the Potatoes: Add the diced potatoes to the simmering broth. Bring the mixture to a boil, then reduce heat and simmer gently for 10-15 minutes, or until the potatoes are just tender when pierced with a fork.
- Add the Seafood: Stir in the mixed seafood. Cook for an additional 5-10 minutes, just until all seafood is cooked through and tender but not overcooked.
- Finish the Chowder and Serve: Stir in the double cream along with salt, pepper, chopped fresh parsley, and thyme if using. Cook just until heated through. Ladle the chowder into bowls and garnish with the reserved crispy bacon or pancetta. Serve immediately and enjoy your creamy seafood chowder!
Notes
- Fresh vs. Frozen Seafood: Frozen seafood works well if fresh isn’t available; be sure to thaw thoroughly before cooking.
- Lighter Version: Substitute half the cream with milk to reduce richness.
- Herb Substitutes: If you don’t like thyme, use dill or tarragon as an alternative, adjusting to taste.
- Make-Ahead Tip: Prepare up to adding the broth and potatoes, then finish with seafood and cream just before serving for perfectly cooked seafood.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
