Thick and Creamy Seafood Chowder Recipe

Creamy seafood chowder with salmon and prawns in a white bowl.

Thick and Creamy Seafood Chowder Recipe

This decadent seafood chowder is a true delight for any seafood lover. Bursting with shrimp, and fish, it's cooked in a rich creamy broth, offering a comforting yet sophisticated dish to enjoy at home.

5 from 10 votes

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Course: Soup

Cuisine: British

Prep Time: 10

Cook Time: 20

Servings: Servings

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Author: Deborah Rainford

Ingredients

150 g (6 oz) diced bacon or pancetta
1 (1) large onion, finely chopped
2 (2) celery stalks, finely chopped
1 medium carrot, finely chopped
2 cloves (2 cloves) of garlic, minced
1 kg (4 cups) mixed seafood, shrimp, salmon, white fish
2 (2) large potatoes, diced
3 tablespoons (3 tablespoons) flour
1.5 liters (6 cups) of seafood or chicken broth
200 ml (¾ cups) white wine, optional
500 ml (2 cups) heavy cream
Salt and pepper to taste
2 tablespoons (2 tablespoons) chopped fresh parsley
1 teaspoon (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. In the same pot, add the onion, celery, carrot and garlic, and sauté until the onions are translucent and softened.

Make the roux:

Sprinkle the flour over the sautéed vegetables, stir well, and cook for 1-2 minutes until the flour is well combined.

Add the broth:

Gradually whisk in the broth, ensuring no flour lumps remain. Add the white wine if using.

Cook the potatoes:

Add the diced potatoes to the pot. Bring to a boil, then reduce to a simmer until the potatoes are just tender, about 10-15 minutes.

Add the seafood:

Add the mixed seafood to the pot and cook for an additional 5-10 minutes, or until the seafood is cooked through.

Finish the chowder and serve:

Stir in the heavy cream, salt, pepper, parsley, and thyme if using. Continue to cook until everything is heated through.
Ladle the chowder into bowls and garnish with the crispy bacon or pancetta. Enjoy your creamy seafood chowder!

Notes

If you don’t have fresh seafood, frozen will work just as well. Just be sure to thaw it thoroughly before adding it to the pot.
This chowder is rich and creamy, but if you want a lighter version, you can substitute half the cream with milk.
If you're not a fan of thyme, feel free to leave it out or replace it with another herb like dill or tarragon. Adjust the amount to your preference.
If you're making this for guests, you can prepare everything up to step 4 ahead of time, then finish the rest of the recipe just before serving. This ensures the seafood will be perfectly cooked and not overdone.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently simmer on the stove until warmed through.

Nutrition

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