Seafood chowder

Incredibly moreish hearty, chunky and creamy seafood chowder, packed with smoked cod, prawns, mussels and potatoes is especially tasty when served alongside crisp garlic bread.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Seafood chowder
  • 1 tablespoon vegetable or olive oil
  • 175 gram packet rindless bacon rashers, chopped
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup plain flour
  • 2 cup milk, warmed
  • 1 1/2 cup fish stock
  • 2 medium potatoes, peeled, cut into 1cm pieces
  • 125 gram can corn kernels, rinsed
  • 350 gram mixed seafood or seafood marinara mix
  • 2 tablespoon finely chopped chives


Seafood chowder
  • 1
    Heat oil in a large saucepan over moderately high heat. Cook and stir bacon for 5 minutes or until brown.
  • 2
    Add onion and garlic. Cook and stir for 5 minutes or until onion softens. Stir in flour until combined. Gradually add milk, stock and potato, stirring. Bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.
  • 3
    Stir in corn and marinara mix. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper.
  • 4
    Ladle soup into bowls. Serve sprinkled with chives.


You'll find marinara mix at the fish shop and most supermarkets. To prevent excess liquid in sauce, sear marinara mix in a hot pan. Serve with garlic or herb bread.