Seafood chowder

Seafood chowder is perfect for cooler months when you want something creamy and hearty. It’s outwardly decadent, but surprisingly quick and easy to pull together. Use a mixture of your favourite seafood and impress your family and friends tonight.

Ingredients

200 g prawn meat, chopped

100 g scallops, chopped

125 g crab meat

3 spring onions, chopped

1 carrot, finely diced

2 celery sticks, finely diced

3 garlic cloves, crushed

30 g butter, divided

3 tbsp plain flour

2 tbsp tomato paste

⅓ cup white wine

2 cups milk

1 cup cream

½ tsp each salt and pepper

2 tbsp chives, chopped

1 tbsp parsley, chopped, to serve

crusty buttered bread, to serve

Ingredients

7 oz prawn meat, chopped

3.50 oz scallops, chopped

4.50 oz crab meat

3 spring onions, chopped

1 carrot, finely diced

2 celery sticks, finely diced

3 garlic cloves, crushed

2 tbsp butter, divided

3 tbsp plain flour

2 tbsp tomato paste

⅓ cup white wine

2 cups milk

1 cup cream

½ tsp each salt and pepper

2 tbsp chives, chopped

1 tbsp parsley, chopped, to serve

crusty buttered bread, to serve

Ingredients note

This recipe (unadjusted) serves 2 as a main, or 4 as an entree. If you increase the servings, note that the cooking time will be increased.

Some notes on the seafood:
- The selection of seafood in the recipe ingredients is a guide. Feel free to sub in your favourite types of seafood (a firm white fish would also be a great addition).
- You can use raw or cooked seafood. If raw, cook at the very beginning. If cooked, add right at the end just to warm through.
- Chop the seafood to whatever size you prefer. I personally prefer smaller pieces in my chowder, but some people prefer more texture.
Using full cream milk and heavy cream makes the dish richer and more decadent, but it works with light milk and cream as well.
Substitute the white wine with either fish or chicken stock if you prefer.
Don’t skimp on the crusty bread – use it to mop up every last drop!

Directions

Cook the ingredients

1. Add half the butter to a large pot over medium-low heat. Once melted, add any raw seafood you’re using and cook until it turns opaque. Then use a slotted spoon to remove it to a plate or bowl and cover to keep warm.

Tip: You don’t need to fully cook the seafood now, as it will continue cooking when you add it back to the pot at the end.

2. Add the rest of the butter and once melted, add the spring onions, carrot, celery and garlic. Cook until softened, about 3-4 minutes.

3. Add the flour, stir through, and cook for another 1 minute.

Add the liquids

1. Add the wine, and cook a few minutes until mostly evaporated.

2. Add the tomato paste and stir through.

3. Add the milk, gradually at first, stirring between each additions so it doesn’t clump.

4. Once all the milk is added, bring to a gentle simmer, and cook until slightly thickened (about 5 minutes).

5. Add the cream, chives, salt and pepper. Stir through and bring back to a simmer.

6. Re-add the cooked seafood, stir and turn off the heat. The seafood will warm through and continue cooking as the soup stands. Leave the soup to stand for 3-5 minutes) until it thickens slightly.

Ladle the soup into bowls, top with parsley and/or extra chives, and serve with plenty of crusty buttered bread.

Wine pairing

This recipe is fairly versatile when it comes to wine pairing. I’d stick with white as a guide, but if you want a lighter style you can pair a Pinot Gris or Semillon.

If you want to amplify the creaminess and richness in the dish, go with a Chardonnay or a Rousanne blend (like a VMR or white Côtes de Rhône).

Whatever wine you choose to pair, you can use the same wine for cooking per the recipe.