Recipe

Rich and delicious seafood chowder

Delicious seafood chowder with mussels in a rich broth, served with bread rolls and lemon wedges

  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Seafood chowder
  • 15 gram butter
  • 1 tablespoon olive oil
  • 2 leeks, sliced
  • 3 bacon rashers, chopped and rind removed
  • 2 teaspoon thyme leaves
  • 2 clove garlic, minced
  • 1 1/2 tablespoon brandy
  • 350 gram sebago potatoes, peeled and grated
  • 1 28g vegetable stock concentrate
  • 3 cup milk
  • 375 millilitre tin evaporated milk
  • 200 gram green beans, trimmed and halved
  • 1 corn cob, kernels removed
  • 500 gram marinara mix
  • 400 gram mussels
  • handful parsley, chopped
  • sea salt and cracked black pepper
  • crusty bread rolls, to serve
  • lemon wedges, to serve

Method

Seafood chowder
  • 1
    Heat butter and olive oil in saucepan over medium-high heat. Cook leek, bacon and thyme for 5-7 minutes. Add garlic and cook for a further 2 minutes, then add brandy and allow to evaporate.
  • 2
    Add grated potatoes to pot with stock concentrate, milk and evaporated milk; bring to a simmer and stir regularly for 15 minutes until potatoes begin to break down.
  • 3
    Add beans and corn to pot and cook for 2 minutes. Add seafood, stirring regularly. Cover with lid and cook for 6-8 minutes until mussel shells open. Stir through most of parsley, and season with salt and pepper to taste.
  • 4
    Ladle chowder into serving bowls, garnish with parsley and serve with bread rolls and lemon wedges.