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Classic Seafood Chowder

An irresistible dish for lunch or dinner, this seafood chowder recipe is a delicious, creamy medley of seafood. A warming chowder that really hits the spot.
Recipe Tip The antioxidant value of carrots increases by 34 percent when cooked.
Photo of Classic Seafood Chowder

Ingredients

  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 1/2 large carrot, finely diced
  • 1 stick celery, finely diced
  • 1 large potato, cut into cubes
  • 2 teaspoons paprika
  • 1/2 cube chicken stock
  • 1 tablespoons lemon zest
  • 2 tablespoons cornflour, mixed with 2 tbs water
  • 1 tablespoons dill, chopped
  • 1/2 tablespoons capers, chopped
  • 1/2 grams seafood marinara mix
  • 1 tablespoons parsley, chopped
  • 1 loaf crusty bread
  • 1/2 cup water
  • 1 tablespoons butter
  • 2 cups milk
  • 1 pinch black pepper, freshly ground
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 1/2 large carrot, finely diced
  • 1 stick celery, finely diced
  • 1 large potato, cut into cubes
  • 2 teaspoons paprika
  • 1/2 cube chicken stock
  • 1 tablespoons lemon zest
  • 2 tablespoons cornflour, mixed with 2 tbs water
  • 1 tablespoons dill, chopped
  • 1/2 tablespoons capers, chopped
  • 1/2 grams seafood marinara mix
  • 1 tablespoons parsley, chopped
  • 1 loaf crusty bread
  • 1/2 cup water
  • 1 tablespoons butter
  • 2 cups milk
  • 1 pinch black pepper, freshly ground

Method

  1. Step 1 of 5
    In a large saucepan, melt the butter. Add the onion, garlic, carrot, celery and potato. Cover and cook for 5 minutes, or until softened but not browned.
  2. Step 2 of 5
    Stir through the paprika. Add the milk and crumble in the stock cube, water and zest. Bring to the boil and simmer for 8-10 minutes, or until the potato is completely soft.
  3. Step 3 of 5
    Stir through the cornflour mixture and continue cooking until it starts to thicken.
  4. Step 4 of 5
    Add the marinara mix and continue to cook, stirring, for 5 minutes or until just cooked through. Add the dill, parsley and capers.
  5. Step 5 of 5
    Serve in individual bowls and season to taste with crusty bread on the side.

Nutrition per serving

1112 Kilojoules
Protein27 grams
Fat8 grams
Carbs18 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 5
    In a large saucepan, melt the butter. Add the onion, garlic, carrot, celery and potato. Cover and cook for 5 minutes, or until softened but not browned.
  2. Step 2 of 5
    Stir through the paprika. Add the milk and crumble in the stock cube, water and zest. Bring to the boil and simmer for 8-10 minutes, or until the potato is completely soft.
  3. Step 3 of 5
    Stir through the cornflour mixture and continue cooking until it starts to thicken.
  4. Step 4 of 5
    Add the marinara mix and continue to cook, stirring, for 5 minutes or until just cooked through. Add the dill, parsley and capers.
  5. Step 5 of 5
    Serve in individual bowls and season to taste with crusty bread on the side.

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