Seafood Chowder

Method

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1. Melt the butter in a large pot over medium heat and cook the bacon for 4 minutes. Add the onion and celery and cook 6 minutes until soft, then the garlic for 1 minute.

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2. Stir in the flour and cook 1 minute.

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3. Whisk in the stock and milk gradually, then add the potatoes and bay leaf. Bring to a simmer and cook 12 minutes, until the potato is tender and the liquid has thickened.

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4. Add the fish and simmer gently 3 minutes.

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5. Add the prawns and mussels and simmer 3 minutes, until the prawns are pink and the fish flakes.

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6. Stir in the cream, lemon juice, parsley, salt and pepper and warm through without boiling. Remove the bay leaf.

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7. Ladle into warm bowls and serve with crusty bread.

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Chef’s Tips

• Add the seafood last and cook it briefly. Overcooked shellfish turns rubbery.
• Let the potatoes just begin to break down. Their starch thickens the chowder.
• Do not let it boil once the cream is in.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• A chilled Sauvignon Blanc
• Buttered rolls

Storage & Reheating

Best fresh. Refrigerate up to 2 days and reheat gently without boiling. Freezing makes the seafood rubbery and the base grainy.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.