Classic Seafood Chowder
Classic Seafood Chowder



  • 30g butter
  • 100g baby leeks, chopped
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 2 potatoes, cut into small chunks
  • 1 tbsp flour
  • 2 bay leaves
  • 180ml white wine
  • 500ml fish stock
  • 150ml milk
  • 200ml heavy cream
  • 200g white fish fillets
  • 12 king prawns
  • 180g scallops
  • Handful of parsley, chopped
  • Melt the butter in a deep lidded saucepan, and add the veggies to soften for 10 mins. Stir in the flour, bay leaves and wine, then the stock, cream and milk. Simmer, covered, for 15 mins or until the potatoes are tender.
  • Add the fish and seafood to the pan, then reduce the heat and poach for 7 mins. Remove the bay leaves, stir in the parsley and add a squeeze of lemon. Season to taste, then serve with crusty bread.
20 mins
4 serving

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