Easy Seafood Chowder Recipe
Introduction
This easy seafood chowder is a comforting and creamy meal perfect for weeknights. With tender potatoes, sweet corn, and flavorful prawns or smoked fish, it comes together quickly and warms you up from the inside out.
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 a boil over medium heat, then reduce the 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 celery and shallot for 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 gradually whisk in the milk until it forms a thick sauce. Add the stock and simmer for 2 minutes until the sauce thickens slightly again.
- Step 4: Add the prawns or smoked fish, sweetcorn or peas, and the cooked potatoes to the saucepan. Simmer for 4–5 minutes until the vegetables are defrosted (if frozen) and the fish is cooked through.
- Step 5: When the chowder is creamy and coats the back of a spoon, stir in the lemon zest, lemon juice, and up to 50ml water if the chowder is too thick. Season with salt, black pepper, and the chopped parsley.
- Step 6: Serve the chowder in bowls, topped with extra black pepper and parsley. Enjoy with crusty bread if you like.
Tips & Variations
- Use smoked fish for a richer, smoky flavor or swap prawns for chunks of cooked white fish.
- Adjust the thickness by adding more water or stock to your liking.
- For extra creaminess, stir in a tablespoon of cream or crème fraîche before serving.
- Fresh herbs like dill or chives make a nice alternative to parsley.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of milk or water if it becomes too thick. Avoid freezing if using milk to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh seafood instead of frozen?
Yes, fresh seafood works well in this chowder. Add it towards the end of cooking and simmer until just cooked through to avoid overcooking.
Is this chowder suitable for dairy-free diets?
You can make this chowder dairy-free by substituting milk with coconut milk or another plant-based milk, and using dairy-free butter or oil for cooking.
PrintEasy Seafood Chowder Recipe
This easy seafood chowder is a creamy, comforting dish packed with tender potatoes, succulent prawns or smoked fish, and sweet vegetables like corn or peas. Infused with fresh lemon zest and parsley, this chowder is perfect for a quick weeknight dinner and is best served warm with crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Low Fat
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 Thickening Agents
- 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 Serving
- Crusty bread, to serve
Instructions
- Prepare the Potatoes: Place the cubed potatoes into a small saucepan and cover with cold salted water. Bring to a boil over medium heat, then reduce the heat and simmer for 5-6 minutes until just softened. Drain the potatoes and set them aside for later.
- Sauté Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the finely chopped celery and shallot and cook for about 3 minutes until softened. Stir in the grated garlic and fry for another 30 seconds until fragrant.
- Make the Roux and Sauce: Sprinkle in the plain flour and cook for 1 minute, stirring constantly to avoid lumps. Lower the heat to low and gradually whisk in the milk until a thick sauce forms. Then, stir in the vegetable or fish stock and let it simmer for 2 minutes until the sauce thickens slightly again.
- Add Seafood and Vegetables: Tip in the frozen prawns or smoked fish, the sweetcorn or peas, and the cooked potatoes. Simmer gently for 4-5 minutes until the vegetables are fully defrosted and tender, and the seafood is cooked through. The chowder should be creamy and coat the back of a spoon.
- Season and Finish: Stir in the lemon zest and juice. If the chowder is too thick, add up to 50ml of water to reach your desired consistency. Season with salt and black pepper to taste, then mix in the chopped parsley.
- Serve: Ladle the chowder into bowls, garnish with extra parsley and black pepper if desired, and serve warm with crusty bread on the side.
Notes
- You can substitute the seafood with your favorite fish or shellfish, but ensure they are cooked during the simmering time.
- Adjust the liquid (milk, stock, and water) for preferred chowder thickness.
- For a richer chowder, use whole milk or cream instead of semi-skimmed milk.
- Adding a pinch of smoked paprika or cayenne pepper can give an extra flavor kick.
- Serve immediately as chowder can thicken further upon standing; reheat gently with a splash of milk or water.
Keywords: seafood chowder, easy chowder recipe, creamy seafood soup, quick dinner, comfort food, fish chowder
