seafood chowder




Prep Time


Cook Time

This chowder can be changed up to suit whatever seafood you like or have available. It’s best made the day before to let the flavours develop. Reheat gently to avoid overcooking the seafood.


For the seafood chowder

  • 1kg mixed seafood, such as fish, prawns, calamari and mussels
  • 100g butter
  • 2 onions — finely diced
  • 2 carrots — peeled and grated
  • 3 cloves garlic — crushed
  • ½ teaspoon garlic salt
  • ½ teaspoon ground white pepper
  • 5 tablespoons flour
  • 1 litre fish or chicken stock
  • 1½ cups cream
  • 2 potatoes — peeled and grated
  • ¼ cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce or fish sauce
  • Chopped fresh parsley, chives or dill, to garnish


For the seafood chowder

  • Cut the seafood into bite-size pieces.
  • Melt the butter in large saucepan over a low heat.
  • Add the onions, carrots, garlic, garlic salt and white pepper and sauté slowly for 5 minutes.
  • Add the flour and cook for 1 minute
  • Slowly add the stock and cream, stirring constantly while the chowder thickens.
  • Add the grated potato and cook until tender.
  • Stir in the wine, lemon juice and soy sauce or fish sauce.
  • Stir in the seafood and simmer for 5 minutes.
  • Serve garnished with the herbs.