Quick and simple creamy seafood chowder soup

Nadia Lim's seafood chowder recipe is an absolute must-try. Packed with prawns, shellfish and with the comforting flavours of smoked fish, this creamy soup is simply delicious served with crusty bread on a cold day

By Nadia Lim
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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  • 50 gram butter
  • 1 leek, finely chopped (white part only)
  • 3 clove garlic, finely chopped
  • 2 level tbsp plain flour
  • 2 1/2 cup milk
  • 2 1/2 cup fish or chicken stock
  • 1/2 cup cream
  • handful shellfish in shells (eg mussels or clams) scrubbed and cleaned – optional
  • 250 gram raw fish eg monkfish, snapper, tarakihi, hapuku, cut into 3-4cm chunks
  • 250 gram raw prawns (and/or scallops)
  • 200 gram smoked fish or salmon, flaked
  • juice ½ lemon
  • 1/4 cup finely chopped parsley
  • 1/4 cup chopped chives, to serve


  • 1
    Heat butter in a large saucepan over medium heat. Cook leek and garlic with a good pinch of salt for a few minutes or until soft.
  • 2
    Stir in the flour and cook, while stirring continuously, for about 1 minute.
  • 3
    Stir in about ½ cup of the milk, stirring continuously to avoid lumps forming. Gradually stir in the rest of the milk, then the stock and cream. Simmer for about 10 minutes, stirring often, until slightly thickened.
  • 4
    Add seafood (if using shellfish, add first and cook for 1-2 minutes before adding other seafood) and continue to simmer for a few minutes or until seafood is just cooked through. Season to taste with salt, pepper and lemon juice. Stir in parsley.
  • 5
    Ladle into bowls, distributing seafood equally, and garnish with chives. Serve with warm flatbreads smeared with garlic and herb butter.


  • Serves 4-6.