5.0 from 9 votes
Seafood Chowder
Seafood Chowder yields succulent prawns, fresh mussels, clams, and fish fillets in a rich, creamy soup. It's a delicious chowder recipe that comes together in less than 30 minutes. Warm and flavorful, it makes a comforting meal for any occasion.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 444 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 ticks celery trimmed, sliced
- 2 cloves garlic thinly sliced
- 2 tablespoons all-purpose flour
- 1 2/3 cups (400ml) milk
- 3 1/4 cups (800ml) canned fish stock
- 3 (360g) potatoes peeled, sliced
- 1 pound (1/2kg) fresh black mussels
- 1 pound (1/2kg) fresh clams
- 13 ounces (400g) firm white fish fillets cut into three pieces
- 12 medium prawns peeled, deveined, tail intact
- 1/4 cup fresh thyme
- salt to taste
- ground black pepper to taste
- 1/4 cup fresh parsley finely chopped, for garnish
- 8 lices toasted sourdough for serving
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Add celery and cook until tender. Add garlic and sauté for 1 minute until fragrant. Stir in flour and remove from the heat.
- Whisk in milk until smooth. Return to the heat, add fish stock, and bring the mixture to a boil. Add potatoes, reduce heat, and simmer for 10 minutes or until the potatoes are almost tender, stirring occasionally to prevent sticking.
- Meanwhile, brush and clean the fresh mussels under water. In a separate saucepan, add the mussels, cover, and cook over medium-low heat for 5 minutes, or until the mussels open. Drain, remove half of them from their shells, and keep the rest in their shells. Rinse the clams, drain, and set aside.
- Add the fish fillets and prawns to the pot. Cook for 5 to 8 minutes, or until the fish is firm and the prawns are pink. Stir in all of the mussels, clams, and half of the thyme. Season with salt and ground black pepper. Simmer for 5 minutes, then turn off the heat.
- Sprinkle with freshly chopped parsley and the remaining thyme. Serve immediately with toasted sourdough.
Cup of Yum
Notes
- Recipe Source: taste.com.au
- Use fresh, high-quality seafood for the best taste.
- Prepare a flavorful base by using a good-quality fish or seafood stock. You can make it your own or use the store-bought ones as a convenient option.
- Cook the chowder with milk, heavy cream, or half-and-half to achieve a rich and creamy texture.
- Do not overcook the seafood. Keep an eye on the chowder while cooking, add the seafood towards the last few minutes of the cooking time to retain a succulent texture.
Nutrition Information
Serving
4people
Calories
444kcal
(22%)
Carbohydrates
41g
(14%)
Protein
43g
(86%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
117mg
(39%)
Sodium
1090mg
(45%)
Potassium
1601mg
(46%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
913IU
(18%)
Vitamin C
47mg
(52%)
Calcium
279mg
(28%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 444
% Daily Value*
| Serving | 4people | |
| Calories | 444kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 43g | 86% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 1090mg | 45% |
| Potassium | 1601mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 47mg | 52% |
| Calcium | 279mg | 28% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.