- 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
1 Induction
1 Gas Stovetop
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.
Serving Suggestions
- Ladle the chowder into warm bowls, and garnish with fresh herbs.
- Serve with a crusty bread.
- As a Main Course: 6 servings at 550ml per serving. This provides a hearty portion with substantial seafood.
- Serve with crusty bread and a simple green salad with vinaigrette to balance the richness.
- As an Entrée: 10 servings at 330ml per serving. Perfect starter portion before a larger meal
- 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.
