Classic Seafood Chowder
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 change it? Welcome to the best seafood chowder recipe, NZ Style!
Ingredients
- 8-10 mussels cooked and cut into small bits
- 4-6 raw prawns whole
- 1 raw squid tube cut into rings
- 4-6 raw scallops cut into chunks
- 1 fillet of white meaty fish cut into chunks
- 1 cup fish stock
- Olivado Extra Virgin Olive Oil a drizzle
- 40 g butter
- 1 large onion peeled and diced
- 1 large carrot finely diced or grated
- ⅓ cup standard flour
- 1 bay leaf
- 1 cup white wine
- 2 cups milk
- 1 cup cream
- 1 tbsp wholegrain mustard
- ¼ tsp nutmeg
- 1 clove garlic peeled and crushed
- chilli flakes a pinch
- 1 tsp paprika
- Salt and pepper
- Superb Herb Parsley A handful
Serve with
- 4 Garlic Breads
Instructions
- In a large pot over a medium heat, add the olive oil and melt the butter. Brown off the onion and carrot. Once the onion and carrot are brown add the flour stirring 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.
- Using a whisk, add milk and cream, a third at a time, to form a smooth glossy base.
- Turn the heat down to low and add mussels, prawns, scallops, squid, wholegrain mustard, pepper, nutmeg, garlic and chilli. Bring to a gentle simmer, being careful not to boil too rapidly or it will split.
- 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.
- Season to taste with sea salt and garnish with parsley and paprika.
- Serve with toasted garlic bread.
Notes
Enjoy this classic seafood chowder recipe with friends & family!
Tried this recipe?Let us know how it was!
Yuck. I used sausages in replacement of fish, I didn’t have any carrots so I used ginger. This didn’t taste anything like a seafood chowder.
Hi Courtney,
In years of working in the food industry, I have never seen sausages and ginger included in a seafood chowder recipe. I don’t even think I’ve seen sausages and ginger used in the same recipe…
Please use a real email address next time you are thinking of trolling websites 🙂
Happy cooking everyone!
Perhaps because you made sausage chowder with ginger? It definitely sounds YUCK.
I love this recipe, I used the white part of Leeks (instead of onion) worked well. NZ(Kutai)mussells, prawn , hapuka fish, chicken stock etc as per your recipe. Super salubrious! My Whanau love it. Thank You .. Regards, Janeybe
Love this recipe, and so does everyone I’ve served it too. Super delicious.
I love your recipes
Can you make one that serves a whole school