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Seafood Chowder


I'm enjoying a last warming soup while we still have cold nights and the fire going...this is one of my favourites, it reminds me of being in a cosy cafe in Queenstown on a long ago trip.


2 Tbsp olive oil 1 Tbsp butter

100g bacon, rind trimmed, chopped

1 onion, finely diced

3 cloves garlic, crushed

1 celery stalk, finely diced

1 carrot, finely diced

1 large potato, peeled, finely diced

1 Tbsp plain flour

1.5 L stock (vegetable, chicken or fish)

1 bay leaf

1 tsp dried or 1 Tbsp fresh thyme leaves

500g firm skinless fish fillets / prawns / mussels 

1/4 cup cream (optional)

Fresh bread, Dill and Chives to serve


Heat oil & butter in heavy based saucepan

Add onion, garlic, celery & bacon and cook for 3 minutes

Add carrot and potato and cook for 5 minutes

Add flour and cook for 1 minute

Add stock, thyme, bay leaf and gently simmer for 25 minutes

Add cream & seafood and simmer for 5 minutes until they are cooked through

Serve with dill and chives on top and warm bread on the side. Yum!

Note: I didn't use cream in today's soup, so the soup pictured doesn't have that white chowder colour.

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