Easy Seafood Chowder Recipe

Introduction

This easy seafood chowder is a comforting and creamy dish perfect for a cozy meal. Packed with tender potatoes, sweetcorn, and flavorful prawns or smoked fish, it’s quick to prepare and deliciously satisfying.

Ingredients

• 1 small potato (about 150g), cut into 2cm cubes
• ½ tbsp vegetable oil
• 1 celery stick, finely chopped
• 1 shallot, peeled and finely chopped
• 1 garlic clove, grated
• 1 tbsp plain flour
• 200ml semi-skimmed or whole milk
• 100ml vegetable or fish stock
• 80g frozen prawns or smoked fish
• 75g fresh or frozen sweetcorn or peas (or use a mixture)
• 1 small lemon, zested and juiced
• ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
• Crusty bread, to serve (optional)

Instructions

1. Step 1: Place the cubed potatoes in a small saucepan and cover with cold salted water. Bring to a boil over medium heat, then reduce to a simmer and cook for 5-6 minutes until just softened. Drain and set aside.
2. Step 2: Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped celery and shallot, cooking for about 3 minutes until softened. Stir in the grated garlic and cook for another 30 seconds until fragrant.
3. Step 3: Sprinkle in the plain flour and cook for 1 minute, stirring constantly. Lower the heat and gradually whisk in the milk to form a thick sauce. Add the stock and simmer for 2 minutes until slightly thickened again.
4. Step 4: Add the prawns or smoked fish, sweetcorn or peas, and cooked potatoes to the sauce. Simmer gently for 4-5 minutes until the vegetables are heated through and the fish is cooked.
5. Step 5: Stir in the lemon zest and juice. If the chowder is too thick, add up to 50ml of water to reach your desired consistency. Season with salt, black pepper, and the chopped parsley.
6. Step 6: Serve the chowder in bowls topped with extra black pepper and parsley. Offer crusty bread on the side if you like.

Tips & Variations

• For a richer chowder, substitute some or all of the milk with double cream.
• Try adding chopped leeks or carrots with the celery for extra flavor and texture.
• Use fresh seafood if available, adjusting cooking times to avoid overcooking.
• For a dairy-free option, replace milk with coconut milk and use vegetable stock.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, stirring occasionally to maintain a smooth texture. Avoid boiling to keep the seafood tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this chowder?

Yes, you can substitute prawns or smoked fish with other seafood like salmon, cod, or mussels. Just adjust cooking times accordingly to avoid overcooking.

Is it okay to freeze this seafood chowder?

Freezing is not recommended as the texture of the potatoes and seafood may change upon thawing. It’s best to enjoy the chowder fresh or within a couple of days of refrigeration.

Easy Seafood Chowder Recipe

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★★★★★

4.9 from 135 reviews

• Author: Ben
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

This easy seafood chowder is a comforting, creamy soup featuring tender potatoes, succulent prawns or smoked fish, and fresh vegetables like sweetcorn or peas. Enhanced with fragrant garlic, shallots, and a touch of lemon zest, this chowder is perfect for a quick and satisfying meal served with crusty bread.

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Ingredients

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Main Ingredients

• 1 small potato (about 150g), cut into 2cm cubes
• ½ tbsp vegetable oil
• 1 celery stick, finely chopped
• 1 shallot, peeled and finely chopped
• 1 garlic clove, grated
• 1 tbsp plain flour
• 200ml semi-skimmed or whole milk
• 100ml vegetable or fish stock
• 80g frozen prawns or smoked fish
• 75g fresh or frozen sweetcorn or peas (or use a mixture)
• 1 small lemon, zested and juiced
• ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
• Crusty bread, to serve (optional)

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Instructions

1. Prepare the potatoes: Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over medium heat, then reduce the heat and simmer for 5-6 minutes until just softened. Drain and set aside.
2. Sauté aromatics: Heat the vegetable oil in a medium saucepan over medium heat and cook the celery and shallot for 3 minutes until softened. Add the grated garlic and fry for another 30 seconds until fragrant.
3. Make the roux and sauce: Stir in the plain flour and cook for 1 minute. Reduce the heat to low and slowly pour in the milk while whisking continuously until a thick sauce forms. Then stir in the stock and simmer for 2 minutes until the sauce thickens slightly again.
4. Add seafood and vegetables: Tip in the prawns or smoked fish, vegetables (sweetcorn or peas), and cooked potatoes. Simmer gently for 4-5 minutes until the vegetables have defrosted if frozen and the seafood is fully cooked.
5. Finish the chowder: Once the mixture is creamy and coats the back of a spoon, add the lemon zest, lemon juice, and up to 50ml water if the chowder is too thick. Season with black pepper, salt, and chopped parsley.
6. Serve: Pour the chowder into bowls, top with extra black pepper and parsley, and serve with crusty bread if desired.

Notes

• You can substitute prawns with smoked fish according to preference or availability.
• Adjust the consistency of the chowder by adding water if it becomes too thick.
• Crusty bread is optional but recommended for a complete meal experience.
• For a richer chowder, use whole milk instead of semi-skimmed.
• Ensure seafood is fully cooked before serving for food safety.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: seafood chowder, easy chowder recipe, seafood soup, prawn chowder, creamy chowder, quick seafood meal