Creamy Seafood Chowder

Creamy seafood samphire chowder

Serves 6-8


1 tbsp oil

50g butter

2 shallots, diced

1 carrot, peeled & diced

1 clove garlic, pureed

200g smoked bacon, chopped

100g butter

100g flour

1000ml milk

Salt & Pepper

200g diced cod

200g diced salmon

100g crab claws

180g king prawns

200ml single cream

50g samphire (optional)

100g garden peas


In a pan set over low/medium heat, gently cook the shallots, bacon garlic and carrots in the oil and butter for 10 minutes until fragrant. Remove and set aside.

In a large pot, add the butter, and heat until melted. To this add the flour to make a paste.

Gradually start adding the milk, whisking to remove lumps.

Once all the milk is incorporated add you have a smooth sauce, add the cooked vegetables and bacon.

Carefully add in the chunks of salmon and cod along with the prawns and crab claws and cook for a further 10 minutes.

Once the fish is cooked, add the peas and the samphire (if using).

Cook for a further 5 minutes, add the cream, check for seasoning and serve.

Top Tips:

  • If you want to make this Gluten friendly, omit the flour and you can thicken the sauce with cornflour or potato.
  • The fish and vegetable selection in the above recipe can be changed to suit your taste
  • Leftovers are delicious tossed in hot pasta the next day to create a mouthwatering seafood pasta.


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