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Seafood chowder
- Published: 15 Feb 21
- Updated: 18 Mar 24
This delicious homemade seafood chowder recipe is fancy enough to impress but quick and easy enough to be on the table in 45 minutes.
![Seafood chowder](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/02/SEAFOOD-CHOWDER-960-768x976.jpg)
Or, make this fabulous clam chowder recipe, made with lashings of sherry and cream.
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Serves 4-6
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Hands-on time 30 min, simmering time 10-15 min
Ingredients
- 30g butter
- 110g baby leeks, chopped
- 2 carrots, finely chopped
- 2 sticks celery, finely chopped
- 2 medium potatoes, peeled and cut into small chunks
- 1 tbsp plain flour
- 2 bay leaves
- 175ml dry white wine, plus an extra splash
- 500ml fish stock
- 150ml whole milk
- 200ml double cream
- 2 fillets (roughly 200g) sustainably sourced white fish
- 12 sustainably sourced raw king prawns
- 180g pack sustainably sourced scallops
- Small handful flatleaf parsley, leaves picked and chopped
- ½ lemon for squeezing
For the croûtons
- Oil for frying
- 2 slices sourdough bread, cut into chunky croûtons
- ½ tsp dried marjoram or oregano
Method
- Melt the butter in a large deep saucepan (with a lid). Add the veg and fry for 10 minutes until softened. Stir in the flour, bay leaves and wine, followed by the stock, milk and cream. Cover and simmer for 10-15 minutes until the potatoes are tender.
- Meanwhile, heat the oil for the croutons in a frying pan, then add the sourdough chunks, dried herbs and seasoning. Cook for a few minutes until crisp and golden brown. Set aside (see Make Ahead).
- Add the fish and seafood to the stock, then turn down the heat and poach for 5-6 minutes or until cooked through. Remove the bay leaves, then stir in the parsley and a squeeze of lemon. Check the seasoning. Serve with the croutons, extra chopped parsley and plenty of black pepper.
- Recipe from February 2021 Issue
Nutrition
- Calories
- 521kcals
- Fat
- 27.5g (14.8g saturated)
- Protein
- 25.3g
- Carbohydrates
- 34.9g (6.2g sugars)
- Fibre
- 4.3g
- Salt
- 1g
delicious. tips
If you can’t find fresh seafood or want a more budget-friendly soup, use frozen fish instead.
Make to the end of step 1 up to 2-3 days ahead, then cover and chill. To serve, gently reheat the soup before continuing with the recipe.
Buy ingredients online
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