Seafood Chowder

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Dinner, Seafood Recipes

Seafood Chowder

By Tom Flavin

25 Mins

Difficulty: Medium

Serves 4-6

Tom Flavins Homemade Seafood Chowder


  • 50gr butter
  • 50gr flour
  • 20ml white wine
  • 1 carrot
  • 6 garlic cloved chopped
  • 1 onion
  • 1 stick of celery
  • ½ leek
  • ¼ fennel bulb
  • 1 bay leaf
  • 1 bunch parsley
  • 1litre fish stock or 1 fish stock cube + litre of water
  • 250gr of cooked fish of your choice
  • 75ml cream


1. Dice the carrot, onion, celery and leek. Melt the butter in a pot sweat the onion and garlic and add the diced vegetables.

2. Sauté the vegetables in the butter on a low heat for 5-6 mins. Now add the white wine and reduce until the alcohol has evaporated.

3. Add the flour and cook for a further 3-4 mins, now slowly add the warm fish stock a ladle at a time, stirring constantly to avoid lumps forming

4. Simmer on a low heat for 10-15mins, adjust consistency, now add your cooked fish chopped parsley and cream. Season with salt & pepper