Easy Seafood Chowder Recipe
Introduction
This easy seafood chowder is a comforting and creamy dish, perfect for a cozy meal any day of the week. Made with simple ingredients like potatoes, prawns, and fresh vegetables, it comes together quickly and bursts with fresh, zesty flavor.
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 potato cubes in a small saucepan and cover with cold salted water. Bring to the boil over medium heat, then reduce heat and simmer for 5-6 minutes until just softened. Drain and set aside.
- Step 2: Heat the vegetable oil in a medium saucepan over medium heat. Cook the chopped celery and shallot for about 3 minutes until softened. Add the grated garlic and fry for another 30 seconds until fragrant.
- Step 3: Stir in the plain flour and cook for 1 minute. Lower the heat and slowly pour in the milk while whisking to form a thick sauce. Add the stock and simmer gently for 2 minutes until the sauce thickens slightly again.
- Step 4: Add the prawns or smoked fish, vegetables, and cooked potatoes to the sauce. Simmer for 4-5 minutes until the vegetables have defrosted if frozen and the fish is cooked through. The chowder should be creamy and coat the back of a spoon.
- Step 5: Stir in the lemon zest, lemon juice, and up to 50ml of water if the chowder is too thick. Season with salt, black pepper, and chopped parsley to taste.
- Step 6: Serve the chowder in bowls, topped with extra black pepper and parsley if desired. Enjoy with crusty bread on the side for a complete meal.
Tips & Variations
- Use smoked fish like smoked haddock or salmon for a richer smoky flavor.
- Swap the prawns for cooked crab meat for a different seafood twist.
- Add a pinch of chili flakes for a subtle spicy kick.
- If using frozen vegetables, make sure to add them while the chowder simmers so they defrost gently without becoming mushy.
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 milk or water to loosen the consistency if it thickens too much. Avoid freezing as the potatoes and milk can separate upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of seafood in this chowder?
Yes, you can substitute the prawns or smoked fish with other seafood like cooked crab, white fish fillets, or scallops. Just adjust the cooking time accordingly to ensure the seafood is cooked through but not overdone.
Is it possible to make this chowder dairy-free?
Absolutely. Replace the milk with a plant-based milk such as oat or almond milk, and use dairy-free margarine or oil if needed. Make sure to choose a plant-based stock as well to keep it fully dairy-free.
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Easy Seafood Chowder Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
This easy seafood chowder is a comforting and creamy dish packed with tender potatoes, sweetcorn, and flavorful prawns or smoked fish. Perfect for a quick weeknight dinner, it combines fresh ingredients with a velvety broth enhanced by lemon zest and parsley. Serve it with crusty bread for a satisfying meal.
Ingredients
Vegetables & Herbs
- 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)
- 1 small lemon, zested and juiced
- ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
Liquids & 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
Additional
- Crusty bread, to serve (optional)
- Salt and black pepper, to taste
Instructions
- Cook Potatoes: Tip the cubed potatoes into a small saucepan, cover with cold salted water, and bring to the boil over medium heat. Reduce heat and simmer for 5-6 minutes until just softened. Drain and set aside.
- Sauté Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Cook the finely chopped celery and shallot for 3 minutes until softened. Add grated garlic and fry for another 30 seconds until fragrant.
- Make Roux and Sauce: Stir in the plain flour and cook for 1 minute. Reduce heat to low, then slowly pour in the milk while whisking to form a thick sauce. Stir in the vegetable or fish stock and simmer for 2 minutes until the sauce thickens slightly.
- Combine Ingredients: Add the fish, sweetcorn or peas, and cooked potatoes to the saucepan. Simmer for 4-5 minutes until the vegetables are defrosted (if frozen) and the seafood is cooked through.
- Finish Chowder: When the chowder has a creamy consistency that coats the back of a spoon, stir in the lemon zest and juice. Add up to 50ml water if the chowder is too thick. Season with salt, black pepper, and chopped parsley to taste.
- Serve: Ladle the chowder into bowls, garnish with extra parsley and black pepper, and serve with crusty bread if desired.
Notes
- You can substitute frozen prawns with smoked fish or any firm white fish.
- Adjust the thickness of the chowder by adding more or less water.
- For a dairy-free version, use a plant-based milk and vegetable stock.
- Adding a pinch of smoked paprika or cayenne pepper can introduce a subtle smoky heat.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: seafood chowder, easy chowder recipe, creamy seafood soup, quick dinner, prawns chowder, smoked fish chowder
