Seafood chowder

We're on a seafood diet, see food - we eat it!

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
Pick up your own marinara mix or take an early morning trip to the fish markets for your oceanic favourites to make this wonderful seafood chowder. Enjoy with crusty bread.
If you're trying to eat more responsibly you can try our sustainable seafood chowder recipe that utilises sustainable fish types.


Seafood chowder
  • 1 tablespoon vegetable or olive oil
  • 175 gram packet rindless bacon rashers, chopped
  • 1 medium brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup plain flour
  • 2 cup milk, warmed
  • 1 1/2 cup fish stock
  • 2 medium potatoes, peeled, cut into 1cm pieces
  • 125 gram can corn kernels, rinsed
  • 350 gram mixed seafood or seafood marinara mix
  • 2 tablespoon finely chopped chives


Seafood chowder
  • 1
    Heat oil in a large saucepan over moderately high heat. Cook and stir bacon for 5 minutes or until brown.
  • 2
    Add onion and garlic. Cook and stir for 5 minutes or until onion softens. Stir in flour until combined. Gradually add milk, stock and potato, stirring. Bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.
  • 3
    Stir in corn and marinara mix. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper.
  • 4
    Ladle soup into bowls. Serve sprinkled with chives.


You'll find marinara mix at the fish shop and most supermarkets. To prevent excess liquid in sauce, sear marinara mix in a hot pan. Serve with garlic or herb bread.

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