The Best Creamy Seafood Chowder

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

The Best Creamy Seafood Chowder

Creamy seafood chowder packed with tender shrimp, salmon, and white fish. This hearty dish is perfect for a cosy dinner, with a hint of smokiness from crispy bacon or pancetta.

5 from 14 votes

Print Pin

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: Servings

Author: Deborah Rainford

Ingredients

150 g (5 oz) diced bacon or pancetta
1 large onion, finely chopped
2 celery stalks, finely chopped
1 medium carrot, finely chopped
2 cloves of garlic, minced
1 kg (2 lb) mixed seafood, shrimp, salmon, white fish, shell fish
2 large potatoes, diced
3 tablespoons flour
1.5 liters (6 cups) seafood or chicken broth
200 ml (¾ cups) white wine, optional
500 ml (2 cups) double cream (heavy cream)
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.
Add the onion, celery, carrot, and garlic to the pot. 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

Fresh vs. Frozen Seafood: Frozen seafood will work just as well if you don’t have fresh seafood. Just be sure to thaw it thoroughly before adding it to the pot.
Lighter Version: This chowder is rich and creamy, but if you want a lighter version, you can substitute half the cream with milk.
Herb Substitutes: 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.
Make-Ahead Tip: If you're making this for guests, you can prepare everything up to step 4, then finish the rest of the recipe just before serving. This ensures the seafood will be perfectly cooked and not overdone.
Storage and Reheating: 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

Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!