Seafood Chowder

On Friday, May 23rd, 2014

  • Cooking time: Less than 60 minutes
  • Serves: 4
  • Type: Seafood-Soup-Comfort food


  • 150g bacon, chopped
  • 20g butter
  • 1 leek, sliced
  • 1 medium fennel, chopped
  • 1 ½ tablespoons plain flour
  • 2 tablespoons dry sherry or vermouth
  • 1 litre chicken stock
  • 3 large potatoes (500g), peeled and cubed
  • 2 teaspoon thyme leaves
  • 400g white fish fillets (we used blue eye)
  • 1 bottle (about 15) oysters in brine
  • ½ cup thickened cream
  • 1 (420g) tin of corn
  • 2 tablespoons chopped parsley

Preparation method

Place bacon in large heavy-based saucepan. Cook until nearly crisp. Remove and set aside.

Melt butter in saucepan. Add leeks and fennel and cook until soft. Sprinkle over flour and cook for a minute. Add sherry or vermouth. Gradually add stock. Bring to the boil. Return bacon to the pan along with the potatoes and thyme and simmer uncovered for 20 minutes.

Add seafood, cream and corn and cook for 2 minutes. Add cream and corn and simmer for a further couple of minutes. Stir through parsley and serve.

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