Seafood Chowder

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Recipe by Frank_Can_Cook

A delicious, easy to make chowder that is filling and can even be used as a base for a seafood pie (use half the liquid mix below).

Ingredients Nutrition


  1. Make a Milk/Water (liquid mix) and set aside.
  2. Over a medium heat fry the chorizo in the olive oil until the oil in the chorizo come out.
  3. Lower the heat and slowly sweat the onions until soft about 10 minutes and season generously with salt and pepper.
  4. Add the flour and cook for 1 minute.
  5. Slowly add 100ml of the liquid mix and cook until it thickens, add another 100ml of the liquid mix until it thickens, then add the remaining liquid mix.
  6. Add the potato and raise the heat to medium and bring to a slow boil and remember to occasionally stirring the mix, simmer until the potatoes are soft, around 10-12 minutes.
  7. Add the fish and cockles and simmer for 5 to 7 minutes, then add the cream, parsley and chives and serve immediately.
  8. The dish can be successfully reheated and will last 5 days in the fridge. I transfer the chowder to a large bowl and ladle the amount required into a pot for reheating.

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