A quick and easy Seafood Chowder made with prawns, calamari, mussels, fish and potatoes cooked in a creamy sauce with fresh herbs. Serve with crusty, buttered bread to mop up the beautiful flavours.
Seafood Chowder is a lovely and comforting dish to make, especially in the cooler months. You can either customise the type of seafood you add in, or use a convenient marinara mix available from most supermarkets.
I like to serve my chowder with a piece of crusty bread which is excellent for dipping. To really impress your friends and family, why not make my Epic Garlic Bread or try your hand at my easy No Knead Loaf.
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Ingredient notes:
- Prawns: You can use fresh or frozen prawns in this recipe. Ensure they are defrosted first.
- Fish stock: If I have some in the freezer, this is the perfect time to use up homemade fish stock. Or you can use vegetable stock if you prefer.
- Marinara mix: Marinara mix is a combination of mussels, squid, fish and sometimes prawns. These are available from most supermarkets.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat a large pot over a gentle heat. Add the butter, onion, celery and garlic then sauté for a few minutes until soft.
Pour in the stock and potatoes. Simmer for 10 minutes.
Whisk the cornflour into the cream and pour into the pot. Bring to a simmer. Add the seafood, stir to combine.
Simmer for 5-10 minutes until the seafood is cooked through and the chowder has thickened up.
Just before serving, stir through the chopped parsley. Serve with crusty bread and garnish with chives.
Recipe FAQs:
If your supermarket doesn't sell marinara mix, you could buy the components separately. Any combination of mussels, squid, fish and prawns works well in this recipe.
Yes it is! This version has cornflour added (to thicken the sauce up) which is gluten free.
Storage:
Store any Seafood chowder leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Top tips:
Be careful not to overcook the seafood as it can go rubbery.
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Seafood Chowder
A creamy seafood chowder made with prawns and a marinara mix of calamari, mussels and fish.
Ingredients
- 1 Tbsp butter
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, crushed
- 3 cups fish stock
- 3 medium potatoes, peeled and diced
- 3 Tbsp cornflour
- 1 cup cream
- 500g Marinara mix
- 250g raw prawns, tails removed
- 2 Tbsp Italian parsley, chopped
- Chives to garnish, optional
Instructions
- Heat a large pot over a gentle heat. Add the butter, onion, celery and garlic then sauté for a few minutes until soft.
- Pour in the stock and potatoes. Simmer for 10 minutes.
- Whisk the cornflour into the cream and pour into the pot. Bring to a simmer. Add the seafood, stir to combine.
- Simmer for 5-10 minutes until the seafood is cooked through and the chowder has thickened up.
- Just before serving, stir through the chopped parsley.
- Serve with crusty bread and garnish with chives.
Notes
- Marinara mix is a combination of mussels, squid, fish and sometimes prawns. These are available from most supermarkets. If you can’t find it pre packaged, you could buy the components separately.
- I finely chop my onion, celery and garlic together in my pull chopper so that they are nice and small.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 352Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 141mgSodium: 982mgCarbohydrates: 28gFiber: 4gSugar: 7gProtein: 17g
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sue says
I love your recipes. I have done your lemon meringue so many times. I must buy your book. Thanks.
VJ cooks says
Thanks, Sue 🙂
Lucy says
I don't have any celery anything I can sub with ? Or just omit?
VJ cooks says
Yeah it's up to you. If you have spring onion, bok choy, capsicum or fennel bulb to hand you could use those instead.
Georgia says
I would like to add white wine to this recipe , how much do you recommend
VJ cooks says
A splash.
Andy says
You can add leeks to this list. I’ve tried and tested and perfect in place of celery.
VJ cooks says
Good to know!
Rhiannon says
Hiya, sounds delicious and keen to make . Will this freeze well? Thankyou
VJ cooks says
Hey Rhiannon, in my experience diced potato doesn't freeze well. It can end up with a weird spongy texture.