{"id":9918,"date":"2026-05-19T18:55:00","date_gmt":"2026-05-19T18:55:00","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9918"},"modified":"2026-05-19T18:55:07","modified_gmt":"2026-05-19T18:55:07","slug":"seafood-chowder","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/seafood-chowder\/","title":{"rendered":"Seafood Chowder"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Seafood Chowder<\/span><\/h2>\n
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Seafood Chowder yields succulent prawns, fresh mussels, clams, and fish fillets in a rich, creamy soup. It's a delicious chowder recipe that comes together in less than 40 minutes. Warm and flavorful, it makes a comforting meal for any occasion.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Bee Yinn Low – Rasa Malaysia (original recipe from taste.com.au)<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> Tbsp<\/span> extra virgin olive oil<\/span><\/li>
  • 2<\/span> sticks<\/span> celery<\/span> trimmed, sliced<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> Tbsp<\/span> all-purpose flour<\/span><\/li>
  • 1\u2154<\/span> cups<\/span> milk<\/span><\/li>
  • 3\u00bc<\/span> cups<\/span> canned fish stock<\/span><\/li>
  • 3<\/span> potatoes<\/span> peeled, sliced<\/span><\/li>
  • 1<\/span> lb<\/span> fresh black mussels<\/span><\/li>
  • 1<\/span> lb<\/span> fresh clams<\/span><\/li>
  • 13<\/span> oz<\/span> firm white fish fillets<\/span> cut into three pieces<\/span><\/li>
  • 12<\/span> medium prawns<\/span> peeled, deveined, tail intact<\/span><\/li>
  • \u00bc<\/span> cup<\/span> fresh thyme<\/span><\/li>
  • salt<\/span> to taste<\/span><\/li>
  • ground black pepper<\/span> to taste<\/span><\/li>
  • \u00bc<\/span> cup<\/span> fresh parsley<\/span> finely chopped, for garnish<\/span><\/li>
  • 8<\/span> slices<\/span> toasted sourdough<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat olive oil in a heavy-bottomed pot over medium-high heat. Add celery and cook until tender. Add garlic and saut\u00e9 for 1 minute until fragrant. Stir in flour and remove from the heat.<\/div><\/li>
    • Whisk in milk until smooth. Return to the heat, add fish stock, and bring the mixture to a boil. Add potatoes, reduce heat, and simmer for 10 minutes or until the potatoes are almost tender, stirring occasionally to prevent sticking.<\/div><\/li>
    • Meanwhile, brush and clean the fresh mussels under water. In a separate saucepan, add the mussels, cover, and cook over medium-low heat for 5 minutes, or until the mussels open. Drain, remove half of them from their shells, and keep the rest in their shells. Rinse the clams, drain, and set aside.<\/div><\/li>
    • Add the fish fillets and prawns to the pot. Cook for 5 to 8 minutes, or until the fish is firm and the prawns are pink. Stir in all of the mussels, clams, and half of the thyme. Season with salt and ground black pepper. Simmer for 5 minutes, then turn off the heat.<\/div><\/li>
    • Sprinkle with freshly chopped parsley and the remaining thyme. Serve immediately with toasted sourdough.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • Use fresh, high-quality seafood for the best taste.\u00a0<\/li>\n<\/ul>\n
          \n
        • Prepare a flavorful base by using a good-quality fish or seafood stock. You can make it your own or use the store-bought ones as a convenient option.\u00a0<\/li>\n<\/ul>\n
            \n
          • Cook the chowder with milk, heavy cream, or half-and-half to achieve a rich and creamy texture.<\/li>\n<\/ul>\n
              \n
            • Do not overcook the seafood. Keep an eye on the chowder while cooking, add the seafood towards the last few minutes of the cooking time to retain a succulent texture.\u00a0\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":9915,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[132,3783,3734,2194,697],"tags":[],"class_list":["post-9918","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","category-australian","category-new-england","category-stew-dish","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/05\/image_2026-05-19_144125830.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9918","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=9918"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9918\/revisions"}],"predecessor-version":[{"id":9919,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/9918\/revisions\/9919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/9915"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=9918"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=9918"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=9918"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}