Thick and creamy seafood chowder

    40 min

    This tried and tested seafood chowder is thick, creamy and rustic. Serve with some crusty bread for cleaning the bowl.

    338 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 110g smoky bacon, rind removed and chopped
    • 1 large onion, chopped
    • 1 clove garlic, minced
    • 1 small red chilli, seeded and minced
    • 2 tablespoons plain flour
    • 800ml fish stock
    • 4 large potatoes, finely diced
    • 350ml full fat milk
    • salt and pepper, to taste
    • 1 pinch cayenne pepper
    • 2 tablespoons chopped fresh parsley
    • 850g mixed white fish, bones and skins removed
    • 160ml double cream
    • 450g mixed shellfish, cooked

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a large casserole dish and add the bacon. Cook and stir until evenly browned. Add the onion, garlic and chilli and cook and stir for 3 minutes until soft and fragrant. Stir in the flour and cook until straw coloured. Add the fish stock, potatoes and milk and season well. Add the cayenne pepper and the parsley. Allow to simmer for 7 to 10 minutes until the potatoes are just soft.
    2. Cut the fish into cubes then add to the chowder, simmer gently for 5 to 7 minutes until the fish is an even colour throughout. Add the cream and shellfish and heat through. Taste and season again if necessary. Remove from the heat and serve immediately.


    The Charlotte and Desiree potato varieties work exceptionally well for this chowder.

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    Reviews in English (7)


    This recipe was good. I ended up tweaking it a little. I substituted more white fish for the seafood, since I can not eat shellfish. I added some thyme to the recipe along with some carrots.  -  18 Feb 2015


    So easy to make and so incredibly tasty. Okay not a cheap dish but who cares when something tastes this good. Never cooked a chowder before which is surprising as my husband regularly orders from this at local fish restaurants. His verdict; better than any he has ever had served to him and when you're paying around £15 a portion in a restaurant then the cost at home pales by comparison. So guess who won't be dining out on chowder anymore when thanks to this recipe he can have far better at home!  -  10 Apr 2018


    Tarragon fresh or dried is a more flavoursome herb to use instead of , or with the flat leaf parsley. Personally, I don't use any bacon in a fish soup- no need- simply buy a fish mix with more smoked cod, haddock in it ! Also, a dollop of white wine added with the cream before serving the dish won't go amiss  -  26 Sep 2017