Clean recipe · savvybites.co.uk
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.
Original recipe: savvybites.co.uk
- Yield:
- 6 servings
- Prep:
- 20 min
- Cook:
- 30 min
- Total:
- 50 min
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Ingredients
- 150 g 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 mixed seafood (shrimp, salmon, white fish, shell fish)
- 2 large potatoes (diced)
- 3 tablespoons flour
- 1.5 liters seafood or chicken broth
- 200 ml white wine (optional)
- 500 ml 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!