The Best Seafood Chowder


150 grams streaky bacon

2 fillets hot smoked salmon

500 grams mussels

500 grams prawns

2 cups fish stock and 1 cup chicken stock

600 ml thickened cream

1 onion, finely diced

5 cloves garlic, minced

Carrot, cubed

Potato, cubed

Celery, finely diced

Spring onion, finely chopped

2 tablespoons flour

50 grams butter

1 teaspoon brown sugar

Lemon juice

Cracked pepper, to taste


In a large pot over a medium to high heat add butter, garlic and onion and stir until bacon is browned and onions and garlic are fragrant - be careful not to burn the butter (add a little of oil to prevent this) Add flour and stir while slowly adding in the 2 cups of fish stock. Add carrots, celery and potatoes. Lower the heat and simmer for 10 - 15 minutes.

Add thickened cream, 1 cup of chicken stock, spring onion, pepper, lemon juice and brown sugar then simmer for a further 10 minutes. Add in seafood and simmer for another 10 to 15 minutes stirring frequently.

Serving options:

On it's own, toasted bread or cheese rolls.


  • Freezes well.

  • If you don't like seafood replace with smoked chicken and corn - use 3 cups of chicken stock instead.

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