Seafood Chowder Recipe

Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Small Potatoes; 1 whole Carrot; 1 whole Onion; 3-58 ounces, weight Fresh (or Frozen) Shelled Mussels; 3-58 ounces, weight Fresh (or Frozen) Squid/calamari; 3-58 ounces, weight Fresh (or Frozen) Prawns; 4 dashes White Wine; 1/2 cups Flour; 2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Single Cream; 1/2 bunches Parsley, Chopped; 6 whole Fresh Scallops (optional)

Servings: persons

3 whole Small Potatoes
1 whole Carrot
1 whole Onion
3-58 ounces, weight Fresh (or Frozen) Shelled Mussels
3-58 ounces, weight Fresh (or Frozen) Squid/calamari
3-58 ounces, weight Fresh (or Frozen) Prawns
4 dashes White Wine
1/2 cups Flour
2 cups, 8 tablespoons, 1-⅔ teaspoons, 1 pinches Single Cream
1/2 bunches Parsley, Chopped
6 whole Fresh Scallops (optional)

1
1.
2
Make a creamy mash out of the potatoes and set aside.
3
2.
4
Dice the carrot and onions and fry them in a medium-large pot.
5
3.
6
Add the mussels and calamari to the pot to cook, followed a bit later by the prawns.
7
4.
8
Add the white wine and some black pepper to the pot to deglaze the seafood mixture.
9
Stir and add a pinch of sugar and some salt.
10
5.
11
Sprinkle the flour on top of the seafood mixture so that it covers the entire base of the pot.
12
Stir the seafood mixture the flour should stick to the seafood.
13
6.
14
Quickly pour in a jug of water just enough so that it covers the seafood mixture.
15
Stir well.
16
7.
17
Stir in the mashed potato.
18
8.
19
Pour in the cream and season to taste.
20
It should thicken once it boils.
21
9.
22
Spoon the seafood chowder into 6 bowls
23
10.
24
Sear the scallops in a hot pan and place a scallop on top of each bowl of seafood chowder.
25
11.
26
Garnish with the chopped parsley.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole Small Potatoes, 1 whole Carrot, 1 whole Onion, 3-58 ounces, weight Fresh (or Frozen) Shelled Mussels, and more.

Yes, Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions