Skip to main content

Smokey Seafood Chowder

I have, rather unfortunately, only lived in places with average weather. I'm used to quite a bit of snow, rain and cold in my days so naturally it's important that I have a few good go-to recipes that warm you right to the bones.  This can easily be fancied up a bit for entertaining if you buy a more expensive fish and add a little saffron but I am a fan of the humble version. Don't be shy to try it with different kinds of trout or white fillets and bacon / thick pancetta instead of ham. I make this in the slow cooker but you could just as easily use 

Gather the Good Stuff

  1. 400g or so of small potatoes - halved or quartered depending on size. 
  2. 250g - whitefish or trout. Sole works well
  3. 250g of smoked whitefish  
  4. 100g chopped bacon / ham / pancetta 
  5. 2 tbsp butter 
  6. 1 onion - diced 
  7. 2 celery sticks - diced 
  8. 50g corn nibbles 
  9. 3 cups vegetable or fish broth 
  10. 2/3 cup dry white wine 
  11.  2/3 cup heavy cream
  12. 1 tsp dried tarragon 
  13. 1 tsp white wine vinegar 
  14. Salt and pepper to taste

 Putting it all Together 

  1. Pre-warm your slow cooker low 
  2. Melt the butter in a skillet on the stovetop and turn to medium high
  3. If you are using bacon instead of ham, cook it halfway and skim off the excess fat. Transfer bacon to slowcooker. If you are using ham, skip this step  
  4. Saute your vegetables in the butter until soft. About 6-7 minutes 
  5. Transfer your vegetables, stock, potatoes, wine, tarragon to the slow cooker
  6. Season with salt and pepper
  7. Turn to low and cook for 6 hours 
  8. After 6 hours, flake your fish and dice your ham. If your fish has skin, discard it 
  9. Add your fish, ham, cream, vinegar to the slow cooker and turn to high for 20 minutes
  10. Serve with warm bread  


  1. Share great information about your blog , Blog really helpful for us . We read your blog , share most useful information in blog . Thanks for share your blog here .
    Seafood Chowder Nz


Post a Comment

Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well. Gather the good stuff: 1 Tbsp butter or better  Chicken legs and thighs. Enough to fill a big pan.  2 or 3 Yellow onions - sliced.  1 Tbs of paprika. I use smoked but you can use regular paprika as well  1 cup chicken broth at room temperature 1/2 cup sour cream  Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well.  Meanwhile slice your onions and set aside.  Heat 1 Tbsp oil in a heavy pan on medium high heat .  Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry fo

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.