Seafood chowder

Recipes 04/09/2018

Seafood chowder is a an age old classic for a reason. Nothing quite beats a thick and creamy seafood soup served with a side of hot garlic bread and a sprinkle of parsley, so why would you change it?

Serves 4 Prep 10 minutes Cook 20 minutes



  1. In a large pot over a medium heat, add the olive oil and melt the butter and brown off the onion and carrot. Once brown add the flour stiring so the flour soaks up all the butter and turns into a roux. Add the wine. Add a little fish stock and stir to  thick paste. Gradually add the rest stirring to ensure no lumps form. Add bay leaf.
  2. Using a whisk, add milk and cream, a third at a time, to form a smooth glossy base.
  3. Turn the heat down to low and add chopped mussels, prawns,scallops, squid, wholegrain mustard, pepper, nutmeg, garlic and chilli. Bring to a gentle boil, being careful not to boil too rapidly or it will split.
  4. Cook for 5 minutes, then add fresh fish and cook for a further 3 minutes. If it becomes too thick, add some extra stock or water to thin.
  5. Season to taste with sea salt and garnish with parsley and paprika.
  6. Serve with garlic bread.

Recipe provided by our neighbours at Fresh. Fresh links simple and delicious, Fresh Fast recipes for you to make in your kitchen. For more foodie inspiration, follow them on Instagram and Facebook.