Seafood chowder

This creamy seafood chowder is irresistible, especially when served with crusty bread and a sprinkling of chives

  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
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Seafood chowder
  • 1 tablespoon olive oil
  • 4 shortcut rindless bacon rashers (100g), chopped finely
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1/4 cup (35g) plain flour
  • 1 cup skim milk (250ml)
  • 1 1/2 cup chicken or fish stock (375ml)
  • 2 medium potatoes (400g), peeled, cut into 1cm pieces
  • 310 millilitre can corn kernels, drained and rinsed
  • 350 gram mixed seafood or seafood marinara mix
  • 300 millilitre CARNATION Lite Cooking Cream
  • 2 tablespoon finely chopped chives


Seafood chowder
  • 1
    Heat oil in a large heavy based saucepan over medium-high heat; add bacon and cook 3-4 minutes or until browned slightly; add onion and garlic, cook until fragrant and translucent.
  • 2
    Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add combined milk and stock; stir constantly until mixture boils and thickens; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.
  • 3
    Stir in corn and marinara mix and CARNATION Lite Cooking Cream. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper. Ladle soup into bowls. Serve sprinkled with chives, and with crusty white bread if desired.


To prevent excess liquid in sauce, sear marinara mix in a hot pan.