GEOFF’s Seafood Chowder…

This Seafood Chowder recipe is made from scratch using ethically sourced, sustainable seafood and fresh vegetables. The fish stock is prepared by using every part of the fish, ensuring no waste while extracting rich, deep flavours. The chowder includes chunks of locally caught fish, mussels, and prawns, combined with potatoes, onions, and celery in a creamy, well-balanced broth. Considering up the flavour profile with 100gm of smoked fish. Each bite is reminiscent of comforting meals from the past, evoking memories of coastal kitchens with family and friends. This dish honours traditional methods while providing a clear taste of the sea. It delivers a wholesome, nourishing meal that celebrates both quality ingredients and responsible culinary practices.

GEOFF’s Seafood Chowder…

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Soup

Cuisine: French

Calories: 447

Ingredients Equipment Method Notes

Ingredients

  

• 2 ltrs Geoff’s fish stock or shop bought
• 750 gm sustainable white fish fillets cut into 2-3 cm chunks
• 375 gm Goolwa pipis or Coffin Bay Vongole
• 375 gm Mussels
• 420 gm raw prawns, peeled and deveined
• 100 gm smoked fish, (optional)
• 500 gm potato (floury), peeled and diced into 1cm cubes
• 250 gm large brown or white onion (1-2 medium onions)
• 150 gm carrot, finely diced (1 large carrot)
• 150 gm celery, finely diced (2 stalks)
• 250 gm sweet corn kernels (optional) or green peas
• 3 garlic cloves, minced
• 100 ml dry white wine or verjuice
• 60 gm plain flour
• 100 gm unsalted butter
• 335 ml full cream or full cream milk
• 2 bay leaves, fresh
• 3-5 sprigs of dill or thyme fronds to garnish
• 1 lemon, juiced
• 2-3 gms sea salt and black pepper to taste

Equipment

• 1 Induction
• 1 Gas Stovetop

Method

 

1. Method for Seafood Chowder – Induction/Stovetop (Active Cooking)

   1.       In a large saucepan on a medium heat, induction setting 6, melt the butter. Sauté the onion, leek, and garlic until soft.

   2.       Add the celery and carrot and sauté for a further 5 minutes, until they have softened.

   3.       Add the diced potato and corn or peas, cooking for a further 3-4 minutes.

   4.       Create the roux, add the flour and cook for 1-2 minutes, then deglaze with wine or verjuice.

   5.       Add the fish stock and herbs, on induction setting 5 or a low to medium on the stovetop for 10-15 minutes, simmering and stirring until the liquid base thickens.

   6.       Add the white fish, cook for 2 minutes.  Add the mussels, vongole cooking for a further 2 minutes or until open. Finally adding the smoked fish and prawns, cooking for a minute. Simmer gently on induction setting 4 or a low heat.

   7.       Remove bay leaves, add in the cream, and season to taste with sea salt, black pepper and lemon juice.

   Alternate Method: Steam oven (Passive Cooking)

   1.       If using a steam oven transfer the sautéed base ingredients into an unperforated steam container with the stock. Steam at 100°C for 20 minutes.

   2.       Add the seafood and cream and steam for a further 5 minutes.

   3.       Remove from the steam oven, remove the bay leaves, add the chopped herbs and season to taste with sea salt, pepper and lemon juice.

Notes

Serving Suggestions

1. Ladle the chowder into warm bowls, and garnish with fresh herbs.
2. Serve with a crusty bread.
3. As a Main Course: 6 servings at 550ml per serving. This provides a hearty portion with substantial seafood.
4. Serve with crusty bread and a simple green salad with vinaigrette to balance the richness.
5. As an Entrée: 10 servings at 330ml per serving. Perfect starter portion before a larger meal
6. No ingredient adjustment needed – simply portion according to your service style

 

Notes and Observations:

Shop bought fish stock should not smell fishy.

Sustainable focus – Emphasises ethically sourced seafood and zero-waste fish stock.

Flexibility – Offers both traditional and modern steam oven methods.

Quality ingredients – Specifies premium Australian shellfish (Goolwa pipis, Coffin Bay vongole, Spencer Gulf Prawns).

Proper technique – Uses roux method for thickening, which prevents curdling.

 Fridge Friendly Instructions: 

Refrigerate for up to 2 days.

Reheating – Heat gently to prevent seafood from becoming rubbery.

Consistency – May need to thin with additional stock when reheating.

Freezer Friendly Instructions:

Not recommended for this recipe due to seafood and dairy content

Nutrition Facts – 6 servings

Amount Per Serving | Calories – 447 or Kilojoules – 1,870 | Total fat 25gm, Saturated fat 7gm, Monounsaturated fat 2gm, Polyunsaturated fat 1gm, Trans fat 0gm | Cholesterol 58mg | Sodium 184mg | Potassium 371mg | Total Carbohydrate 19gm, Dietary Fibre 4gm, Sugars 8gm | Protein 53gm | Vitamin A 254%| Vitamin C 18% | Calcium 5%| Iron 35%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.