Seafood Chowder

  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m


  • 1/3 cup butter
  • 1 leek, finely chopped (white part only)
  • 3 cloves of garlic, minced
  • 2 tbsps. flour
  • 2½ cups milk
  • 2½ cups fish or chicken stock
  • ½ cup cream
  • A handful of shellfish in shells (eg mussels or clams), scrubbed and cleaned
  • ½ lb. raw fish (ex: monkfish, snapper, tarakihi, hapuku) cut into chunks
  • ½ lb. raw prawns
  • ½ lb. smoked fish or salmon, flaked
  • Juice of half a lemon
  • ¼ cup parsley, finely chopped
  • ¼ cup chives, finely chopped


Step 1

Place a large saucepan over medium heat. Melt butter in the pan, and cook leeks, and garlic. Add a pinch of salt, and cook until garlic is fragrant.

Step 2

Add the flour, and stir for 1 minute. Slowly add ½ cup of milk, and stir until no lumps of flour can be seen. Then gradually pour the rest of the milk. Add the stock and cream, and bring to a simmer. Simmer for 10 minutes, and continuously stir until slightly thickened.

Step 3

Add the shellfish, and cook for 1-2 minutes. Then, add the remaining seafood, and simmer for a couple of minutes, until cooked through. Pour the lemon juice, and season with salt and pepper. Stir in parsley. Serve in bowls, with chives on top. Enjoy!

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