seafood chowder recipe cooked chef matt black

Seafood Chowder

Delicate pieces of seafood and seasonal vegetables braised in a creamy veloute
Course Soup
Cuisine French
Prep Time: 20 minutes
Cook Time: 20 mins
Servings: 4 people
What is a Seafood Chowder?

Seafood chowder is a delicious soup based on fish stock made into a veloute ( stock thickened with butter and flour than finished with cream ) with seafood added. Think mornay lobster without the cheese and more seafood. The beautiful aromatics come from the thyme, garlic and stock while a subtle smokey flavour from the paprika and bacon

How do you thicken the Chowder?

There is 3 popular methods to thickening a Chowder. The technique in this recipe is using a Roux, which is butter and flour. Second method is adding potatoes and let the starch thicken the chowder and the third is at the end of the process using a cornflour slurry to thicken. You can use 1 or all of the mentioned methods

Whats the difference between Chowder and Bisque

Chowder is very different to Bisque in texture. Although both have vegetables and stock based, a Bisque is smooth whereas a Chowder is chunky. Both recipes is started the same way with butter, flour and stock. Than add meat, vegetables, cream or milk is added. Once cooked a chowder is then served chunky where as the bisque is blended to a sauce consistency

seafood chowder recipe cooked chef matt black

Seafood Chowder

Delicate pieces of seafood and seasonal vegetables braised in a creamy veloute
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Soup
Cuisine French
Servings 4 people

Ingredients
  

Mirepoix

  • 50 g Brown Onion Brunoise
  • 50 g Carrot Brunoise
  • 50 g Leek Brunoise
  • 50 g Celery Brunoise
  • 3 ea Garlic Cloves
  • 100 g Bacon Shredded or diced
  • 50 ml Vegetable Oil

Soup Base

  • 50 g Butter
  • 50 g Plain Flour
  • 500 ml Fish Stock
  • 500 ml Cream
  • 2 pinch Paprika Smokey
  • 2 sticks Thyme
  • 2 ea Bay leaf

Seafood

  • 200 g Salmon Cubed
  • 200 g Barramundi Cubed
  • 8 ea Green Prawns peeled
  • 100 g Scallops
  • 2 ea Squid Tubes Sliced

Garnish

  • 1 ea Roma Tomato Deseeded and Brunoise
  • 1 pinch Parsley Chopped

Instructions
 

  • Heat oil in a pot. Add onion, bacon and minced garlic for saute for 1 minute. Add carrot, celery and leek. Continue to saute for another minute without colour. Put aside.
  • In a pot, start the soup base by melting the butter than adding the flour to make a blonde roux. Turn the burner off.
  • While the roux is hot, slowly whisk in all the stock. Turn the burner back on and bring the mixture to the boil. Than whisk in the cream and paprika.
  • Add the seafood, vegetables and herbs to the soup. Simmer for 10 minutes or until seafood is fully cooked.
  • Ladel into a Bowl than garnish with tomato and parsley

Video

Notes

Make sure you remove the bayleaf & thyme before serving.
You can add any seafood you prefer. Mussel and Clams work great. 
If you find it too thick, add some more stock or water to the preferred consistency. And likewise to it not being thick enough, use a little cornflour slurry to adjust. 
The addition of potatoes is great if you want to remove the flour as a thickening agent. 
Keyword basic, beginner, easy, Fish Stock based, Stew
Tried this recipe?Let us know how it was!

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