Seafood chowder is honestly one of my favourite soups. Ever since trying it for the first time at Fisherman’s Wharf in San Francisco, this soup has been living in my mind rent-free. It’s so comforting and packed with veggies and seafood, how could you ever say ‘no’ to it. Let’s make it!

There are 3 main components to this dish: The seafood, stock and veggies

1. Seafood: i used a combination of fresh salmon, mussels and squid, but the options are endless! You could use lobster, clams, any white fish or even baby octopus. It’s only going to enhance the flavour!
2. Stock: you can use either seafood stock or chicken stock. If you prefer the fishy flavour then definitely go with the seafood stock. If you want something a bit more mild then go for the chicken stock. You can also add clam juice for an extra seafoody kick.
3. Veggies: I used celery, carrot, onions and potatoes. They are the most classic for seafood chowder. But honestly, whatever rooty vegetables you have on hand that you want to get rid, go ahead and add it in.

Ingredients

3-4 rashers bacon, cubed
3-4 celery stalks, cubed
1 onion, cubed
1 carrot. peeled and cubed
2 potatoes, peeled and cubed
1/2 tbsp Old Bay seasoning
1/4 cup plain flour
1/2 cup white wine
3+1/2 cups seafood stock or chicken stock
900g (2 lb) seafood (i used salmon, squid and mussels), cut into chunks
1/2 cup heavy cream
parsley, minced
bread, sliced and toasted

Method

1. In a pot over medium heat, drizzle in a bit of olive oil and drop in the bacon, Render the fat and cook until bacon is golden brown and crispy. Remove and set aside.
2. Into the bacon fat, add in the cubed celery, carrot and onion. Saute for 3-4 minutes or until the veggies are soft and translucent. Add in the flour and Old Bay seasoning and cook out the floury taste for 2 minutes.
3. Pour in the white wine and reduce to cook off the alcohol. Add in the potatoes, bacon and stock, cover and bring a boil. Simmer until the potatoes are soft and the soup is slightly thick. If the soup is not thick enough, you can add a bit of cornstarch slurry until the desired thickness is achieved. (cornstarch slurry is equal part cornstarch and water mixed into a slurry).
4. Add in the seafood and cover. Let simmer again until the seafood is cooked through (it shouldn’t take long). Finish with the cream, parsley and season to taste.
5. Serve with toasted bread.