Seafood chowder

60 minutes



  • 100g of flour
  • 2 tbsp of butter

Chowder base

  • 1l fish stock
  • 1 tbsp of butter
  • 55g of celery, diced
  • 55g of Spanish onion, diced
  • 115g of potatoes, diced
  • 2 tbsp of sweetcorn
  • 230g of haddock, diced into 2 inch cubes
  • 8 scallops
  • 230g of salmon, diced into 1 inch cubes
  • 12 king prawns, deveined
  • 230g of mussels, cleaned and beards removed
  • 60ml of Chardonnay, or good dry white wine
  • 480ml of double cream


  • 2 tbsp of parsley, chopped
  • paprika
  • oyster crackers


Begin by making the roux – this is a simple paste which you will add to the chowder at a later stage to thicken it. Place a medium non-stick pan over medium–high heat and add the butter. Once it starts to melt, whisk in the flour. When the mixture thins and starts to bubble, reduce the heat to low and whisk slowly. Cook the roux until you smell a toasty aroma (but be careful not to burn). Set aside
Next make the chowder base. In a large, heavy-based pan, sauté the celery and onion in butter until translucent
Stir in the diced potatoes and sauté for 2 minutes. Add the fish stock, bring to a boil and cook for a further 5 minutes until the potatoes are cooked through
Strain the stock through a fine strainer and keep the vegetables aside
Put the stock back on a high heat and bring to the boil. Add a small quantity of the roux and whisk until it has incorporated into the stock. Keep adding the roux bit by bit while stirring continuously until you have achieved the right consistency of chowder (a single cream consistency)
Remove from the heat, strain the chowder base then add the cooked vegetables and sweetcorn. Set aside
In a large heavy-based pan over a medium-high heat, add a splash of oil and all of the fish and seafood. Add the white wine and reduce to almost nothing. Then add the chowder base and double cream and bring to a boil
Reduce the heat to a simmer and cook until the mussel shells have opened. Taste and add salt, pepper and a squeeze of lemon if it needs it
Divide the chowder between bowls, garnish with chopped parsley and a dusting of paprika, and serve with oyster crackers