Easy Seafood Chowder Recipe
Introduction
This easy seafood chowder is a comforting and creamy dish perfect for a cozy meal. Packed with tender potatoes, fresh vegetables, and delicate seafood, it’s quick to make 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
- Step 1: Place the cubed potatoes in a small saucepan and cover with cold salted water. Bring to the boil over medium heat, then reduce to a simmer and cook for 5–6 minutes until just softened. Drain and set aside.
- Step 2: Heat the vegetable oil in a medium saucepan over medium heat. Add the celery and shallot and cook for 3 minutes until softened. Stir in the grated garlic and fry for another 30 seconds until fragrant.
- Step 3: Sprinkle in the plain flour and cook for 1 minute while stirring. Reduce the heat to low, then slowly pour in the milk, whisking continuously to form a thick sauce.
- Step 4: Stir in the vegetable or fish stock and simmer gently for 2 minutes until the sauce thickens slightly again.
- Step 5: Add the cooked potatoes, seafood, and sweetcorn or peas to the sauce. Simmer for 4–5 minutes until the vegetables have defrosted (if frozen) and the seafood is cooked through.
- Step 6: When the chowder is thick and creamy, stir in the lemon zest and juice. If it feels too thick, add up to 50ml of water to reach your desired consistency. Season with salt, black pepper, and chopped parsley.
- Step 7: Ladle the chowder into bowls, garnish with extra parsley and black pepper, and serve with crusty bread if desired.
Tips & Variations
- For a richer chowder, use whole milk instead of semi-skimmed or add a splash of cream.
- Swap the seafood for your favorite fish or shellfish, such as cod or scallops.
- If fresh parsley is unavailable, dried parsley or chives can add a nice touch.
- Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.
Storage
Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or milk if the chowder has thickened. Avoid boiling to keep the seafood tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh seafood instead of frozen?
Yes, fresh seafood can be used and will cook quickly in the chowder. Just add it during the simmering step and cook until just done to avoid overcooking.
Is this recipe suitable for dairy-free diets?
You can make this chowder dairy-free by substituting the milk with unsweetened plant-based milk and using a dairy-free margarine or oil instead of butter. Ensure your stock is also dairy-free.
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Easy Seafood Chowder Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This easy seafood chowder is a comforting, creamy soup packed with tender potatoes, sweetcorn, and succulent prawns or smoked fish. It’s perfect for a quick and nourishing meal, with bright lemon zest and fresh parsley adding a lively finish. Serve with crusty bread for a satisfying lunch or dinner.
Ingredients
Vegetables and Aromatics
- 1 small potato (about 150g), cut into 2cm cubes
- 1 celery stick, finely chopped
- 1 shallot, peeled and finely chopped
- 1 garlic clove, grated
- 75g fresh or frozen sweetcorn or peas (or use a mixture)
- ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
- 1 small lemon, zested and juiced
Liquids and Dairy
- ½ tbsp vegetable oil
- 1 tbsp plain flour
- 200ml semi-skimmed or whole milk
- 100ml vegetable or fish stock
Seafood
- 80g frozen prawns or smoked fish
Optional
- Crusty bread, to serve
Instructions
- Prepare the Potatoes: 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.
- Sauté Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped celery and shallot and cook for 3 minutes until softened. Add the grated garlic and fry for another 30 seconds until fragrant.
- Create the Sauce: Stir in the plain flour and cook for 1 minute to eliminate the raw flour taste. Lower the heat to low and gradually whisk in the milk to form a thick sauce. Then stir in the stock and simmer gently for 2 minutes until the sauce thickens slightly.
- Add Seafood and Vegetables: Tip in the prawns or smoked fish, the sweetcorn or peas, and the cooked potatoes. Simmer gently for 4-5 minutes to allow the vegetables to defrost and the seafood to cook through.
- Finish the Chowder: Once the mixture is creamy and coats the back of a spoon, add the lemon zest and juice. If the chowder is too thick, stir in up to 50ml of water to loosen it. Season with salt, black pepper, and the chopped parsley to taste.
- Serve: Ladle the chowder into bowls, topping with extra black pepper and parsley. Serve hot with crusty bread, if desired.
Notes
- Use smoked fish for a richer, smoky flavor or prawns for a lighter taste.
- Adjust the thickness of the chowder by adding more milk or stock if preferred.
- For a dairy-free version, substitute milk with coconut milk and use vegetable stock.
- Fresh or frozen vegetables can be used — if frozen, ensure they are fully thawed during cooking.
- Adding crusty bread makes the meal more filling and adds a lovely texture contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: seafood chowder, easy chowder recipe, seafood soup, quick chowder, comfort food, healthy chowder
