Seafood Chowder
A creamy New England–style chowder loaded with bacon, potatoes and a medley of seafood, simmered in a rich milk and cream broth.
Ingredients
Vegetables & Roux
- 25 g unsalted butter
- 3 rashers bacon chopped
- 150 g brown onion diced
- 60 g celery sliced
- 100 g carrot diced
- 2 garlic cloves crushed
- 3 tablespoons plain flour
Liquids & Potatoes
- 600 ml fish stock
- 300 ml milk
- 200 ml thickened cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 450 g potatoes peeled and diced
Seafood & Peas
- 400 g mixed seafood thawed and patted dry
- 150 g frozen peas
To Finish
- 1 tbsp fresh parsley chopped
- salt to taste
- black pepper to taste
Instructions
Vegetables & Roux
- Melt 25 g unsalted butter in a heavy pot over medium-high heat. Add 3 rashers chopped bacon and cook for 3–4 minutes until crackling.
- Stir in 150 g diced onion, 60 g sliced celery and 100 g diced carrot. Sauté 4 minutes until vegetables begin to brown.
- Add 2 crushed garlic cloves and cook 30 seconds until fragrant.
- Sprinkle 3 tablespoons plain flour over the vegetables. Stir continuously for 1 minute to form a light roux.
Liquids & Potatoes
- Gradually whisk in 600 ml fish stock until smooth. Pour in 300 ml milk and 200 ml cream, then add 1 teaspoon dried thyme and 1 bay leaf.
- Add 450 g peeled and diced potatoes. Bring to a gentle simmer and cook for 15 minutes until potatoes are tender.
Seafood & Peas
- Stir in 400 g mixed seafood and 150 g frozen peas. Simmer for 2–3 minutes until seafood is opaque and peas are tender.
Finish
- Discard the bay leaf, season with salt and pepper to taste, and sprinkle with chopped parsley before serving.
Notes
Testing Notes (Prep): Uniform potato cuts ensure even cooking.
Testing Notes (Cooking): A slow simmer preserves creaminess and prevents curdling.
Testing Notes (Storage): Reheating slowly on low heat keeps texture intact.