Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing
by Recipe30
This is a luxurious seafood chowder that celebrates the best of the ocean. Made with fish stock, white fish, scallops, mussels and prawns, this chunky, creamy soup delivers complex flavours that are truly out of this world. Unlike traditional versions, this recipe skips potatoes in favour of more generous helpings of quality seafood. The slow cooker method is perfect for gently cooking delicate fish and shellfish whilst allowing the stock and cream to develop a silky, flavourful base. Fresh seafood is essential—buy the best you can find—and the result is a restaurant-quality chowder that's perfect for special occasions or when you want to impress
Watch: Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing
Original recipe video — click to play
Original method: 45 minutes on stovetop
Ingredients
Stock & Base
- 900 ml Fish stock
Use fresh homemade or good-quality bought fish stock
- 120 ml Dry white wine(optional)
Omit and use 0.5 fresh lemon juice if preferred
Seafood
- 400 g White fish fillets, cut into chunks
Add in final 30 minutes of cooking
Use the freshest fish available
- 250 g Scallops, halved if large
Add in final 30 minutes of cooking
Fresh, good-quality scallops
- 400 g Mussels, cleaned and debearded
Add in final 30 minutes of cooking
Discard any that do not open after cooking
- 300 g King prawns or large shrimps, peeled and deveined
Add in final 30 minutes of cooking
Use fresh prawns for best flavour
Base & Flavouring
- 50 g Butter
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 30 g Plain flour
- 240 ml Double cream
Stir in at the end of cooking
Full-fat cream for rich flavour
- 2 leaves Bay leaf
- 2 sprigs Thyme, fresh
Seasoning
- ½ tsp Sea salt
Adjust to taste
- ÂĽ tsp Black pepper, freshly ground
Adjust to taste
Garnish
- 30 g Fresh parsley, chopped(optional)
Sprinkle just before serving
- ½ whole Lemon, cut into wedges(optional)
Serve on the side
Method
- 1
Melt the butter in a large frying pan over medium heat. Add the diced onion and cook gently for 3–4 minutes until softened, then add the minced garlic and cook for a further 1 minute until fragrant.
~5 minsTip: Do not allow the garlic to brown
- 2
Sprinkle the flour over the onion and garlic mixture, stirring constantly to coat evenly. Cook for 1–2 minutes, stirring, to form a light roux.
~2 minsTip: This helps thicken the chowder
- 3
Pour the fish stock and white wine (or lemon juice) into the frying pan, stirring well to combine and eliminate any lumps. Bring to a gentle simmer.
~3 mins - 4
Transfer the mixture to your slow cooker. Add the bay leaves and fresh thyme sprigs. Season with sea salt and black pepper to taste. Stir well.
~2 mins - 5
Cover and cook on Low for 3 hours and 30 minutes (or High for 1 hour and 30 minutes).
~3 hrs 30 minsTip: This allows the stock base to develop flavour
- 6
Switch to High setting if on Low. Add the white fish chunks, scallops, mussels and king prawns directly into the slow cooker. Stir gently to combine.
~1 minTip: Keep delicate seafood together so it cooks evenly
- 7
Cover and cook on High for 30 minutes, or until the fish is cooked through, the scallops are opaque, the mussels have opened and the prawns are pink. Discard any mussels that have not opened.
~30 minsTip: Do not overcook the seafood or it will become tough and rubbery
- 8
Remove the bay leaves and thyme sprigs. Gently stir in the double cream until fully combined. Taste and adjust seasoning with salt and pepper as needed.
~2 minsTip: The cream should be warmed through but not boiled
- 9
Ladle the chowder into warm serving bowls. Garnish with fresh chopped parsley if desired. Serve immediately with lemon wedges on the side.
~5 minsTip: Serve with crusty bread for a complete meal
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Absolutely. Simply omit the white wine and add the juice of 0.5 lemon instead. This gives a bright acidity without the alcohol, and the flavour will be equally delicious
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