Seafood Chowder

with Croutons

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30

min

Preparation

60

min

Cook

Med

Difficulty

4

Steps

21

Ingredients

This creamy comfort food packs a punch with a wide variety of seafood. Here’s how to make this dish for a cold, rainy day

Let's start cooking!

Diced carrots on chopping board

Step 1 - Cut vegetables and seafood

  • Dice carrots, potatoes, onions and white bread into 1 cm cubes. Mince garlic, then set aside.
  • Dice salmon into 2 cm cubes, peel (leaving tail on) and devein prawns, quarter scallops, and slice fish. Set aside.
    Use smoked bacon or salmon for a unique, smoky taste.
Baked croutons

Step 2 - Preheat oven and bake croutons

  • Preheat oven to 200°C.
  • In a pan on medium heat, add 60 g butter. Once the butter is melted, add ¾ of the minced garlic, rosemary and thyme. Let it cook for 30 seconds. Add in white bread and toss to evenly coat, and season to taste with salt.
  • Transfer croutons to a baking tray and bake in the oven at 200°C for 6 minutes, or until golden brown. Set aside to cool.
    Buy croutons from the supermarket if you are short of time.
Cook roux in pan

Step 3 - Cook roux

  • In a pan on medium heat, add 25 g butter and brown. Once browned, add 25 g flour, then set aside.
Add mussles into chowder

Step 4 - Cook chowder

  • In a pot on medium heat, add 60 g butter. When hot, add onions and remaining ¼ of the minced garlic. Let it cook for 30 seconds. Add carrots, potatoes and stir.
  • In the same pot, add salmon, scallops, fish, prawns, mussels and bay leaves. Stir well and add white wine and dill.
  • Add cream, milk, then bring to a boil. Reduce heat to low, then simmer for 30 to 45 minutes, or until vegetables are tender.
  • Add 1 Tbsp roux. Season to taste with salt and pepper, mix well then remove from heat.
This recipe is perfect if you have many leftover unused vegetables or seafood.

Plate and serve!

Seafood chowder with prawns and mussels

Transfer seafood chowder into serving bowl or dish. Serve hot, with croutons by the side or over the soup.

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