Seafood chowder

A chunky, hearty and creamy chowder with prawns, smoked cod and mussels with potatoes. It can be served as a meal or as a starter. It is especially tasty when served with garlic bread.

  • 25 mins preparation
  • 25 mins cooking
  • Serves 6
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Seafood chowder
  • 40 gram butter
  • 1 tablespoon vegetable oil
  • 3 bacon rashers, rind removed, coarsely chopped
  • 1 leek, pale section only, washed, thinly sliced
  • 1 small red capsicum, finely chopped
  • 1/4 cup plain flour
  • 3 cup warm milk
  • 3 1/2 cup fish stock
  • 1 cup water
  • 3 medium potatoes, cut into 2cm pieces
  • 1 bay leaf
  • 400 gram smoked cod, bones removed, cut into 2cm pieces
  • 12 small mussels, beard removed, scrubbed
  • 2 125g cans corn kernels, drained
  • 200 gram small cooked prawns
  • 1/3 cup finely chopped flat-leaf parsley
  • garlic bread, to serve


Seafood chowder
  • 1
    In a large heavy-based saucepan, melt butter and oil over moderate heat. Add bacon; cook and stir for 2-3 minutes or until brown. Add leek and capsicum; cook and stir for 3-4 minutes or until leek is soft.
  • 2
    Stir in flour until blended. Gradually add warm milk, whisking until smooth. Cook and stir for 2-3 minutes or until thick and bubbling.
  • 3
    Stir in stock, water, potato and bay leaf. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 10 minutes or until potato is tender. Stir in cod and mussels. Cover with a lid; cook for 5 minutes or until mussels open (discard any that don't open).
  • 4
    Add corn, prawns and parsley; cook and stir for 2-3 minutes or until heated. Season with salt and pepper. Ladle into serving bowls. Serve at once with garlic bread.