Recipe

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.

Jun 27, 2013 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

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

Method

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.

Notes

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.

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