Seafood Chowder
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
A splash of white wine followed by plain flour creates a classic roux base, which thickens the creamy soup perfectly as the chicken or seafood stock is whisked in.
Dice the potatoes and carrots evenly so they cook uniformly while simmering in the soup base for ten minutes before the delicate seafood is added.
Stir in a touch of fish sauce as a secret umami booster; it enhances the natural depth of the seafood without adding any distinct fishy taste.
Add the seafood in stages—firm fish and raw shrimp need a few minutes to cook through, while pre-cooked mussels should be added right at the end just to warm up, preventing them from becoming rubbery.
Render diced bacon in butter first to extract all that smoky flavour and create a rich cooking fat, then remove the crispy bacon bits and stir them back into the soup later to maintain their texture.
A splash of white wine followed by plain flour creates a classic roux base, which thickens the creamy soup perfectly as the chicken or seafood stock is whisked in.
Dice the potatoes and carrots evenly so they cook uniformly while simmering in the soup base for ten minutes before the delicate seafood is added.
Stir in a touch of fish sauce as a secret umami booster; it enhances the natural depth of the seafood without adding any distinct fishy taste.
Add the seafood in stages—firm fish and raw shrimp need a few minutes to cook through, while pre-cooked mussels should be added right at the end just to warm up, preventing them from becoming rubbery.
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Ingredients
| Butter | 50 g |
| Bacon | 150 g |
| Garlic | 2 cloves |
| White Wine | 60 ml |
| Plain Flour | 40 g |
| Chicken Stock | 1000 ml |
| Potatoes | 400 g |
| Carrots | 200 g |
| Heavy Cream | 250 ml |
| Sweet Corn | 200 g |
| Mixed Fresh Seafood | 600 g |
| Fish Sauce | 1 tsp |
| Black Pepper | ¼ tsp |
| Fresh Chives | 1 tbsp |
