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Seafood chowder

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  • Serves4
  • Cook time30 minute
  • Prep time10 minute
Seafood chowder

Warm up from the inside out with this creamy seafood chowder recipe, it's the perfect comfort meal.

Ingredients

  • 200g streaky bacon
  • 1 celeriac (450g), peeled, finely chopped (3 cups)
  • 1 fennel bulb (225g), bulb cored and finely chopped, fronds reserved
  • 3 garlic cloves, sliced
  • 2 sprigs thyme
  • Cayenne pepper, a pinch
  • ⅓ cup (80ml) dry white wine
  • 3 cups (750ml) chicken stock
  • 300ml thickened cream
  • 500g ling fillets, cut into 2cm pieces
  • 400g banana prawns, peeled leaving tails intact, deveined, halved lengthways

Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.

Method

  1. Step 1

    In a large heavy pot, cook the bacon over medium-high heat for about 8 mins or until crisp. Remove the bacon from the pot and set aside. Pour off all but 1 tbs of the bacon drippings. Add the celeriac, fennel, garlic, thyme and cayenne pepper and sauté for 4 mins or until the vegetables have softened. Add the wine and cook for 2 mins or until reduced by one-quarter. Add the stock and cream. Bring to the boil then reduce the heat to medium-low and simmer, partially covered, for 10 mins or until the flavours have blended and the vegetables are tender.

  2. Step 2

    Add the ling and prawns to the soup and simmer, uncovered, for about 5 mins or until the fish and prawns are just cooked through and opaque.

  3. Step 3

    Finely chop the reserved bacon. Divide the soup among bowls. Top with the bacon and fennel fronds to serve.

    Seafood chowder

    Seafood chowder
    • Serves4
    • Cook time30 minute
    • Prep time10 minute
    Ingredients
    • 200g streaky bacon
    • 1 celeriac (450g), peeled, finely chopped (3 cups)
    • 1 fennel bulb (225g), bulb cored and finely chopped, fronds reserved
    • 3 garlic cloves, sliced
    • 2 sprigs thyme
    • Cayenne pepper, a pinch
    • ⅓ cup (80ml) dry white wine
    • 3 cups (750ml) chicken stock
    • 300ml thickened cream
    • 500g ling fillets, cut into 2cm pieces
    • 400g banana prawns, peeled leaving tails intact, deveined, halved lengthways
    Method

    1. Step 1

      In a large heavy pot, cook the bacon over medium-high heat for about 8 mins or until crisp. Remove the bacon from the pot and set aside. Pour off all but 1 tbs of the bacon drippings. Add the celeriac, fennel, garlic, thyme and cayenne pepper and sauté for 4 mins or until the vegetables have softened. Add the wine and cook for 2 mins or until reduced by one-quarter. Add the stock and cream. Bring to the boil then reduce the heat to medium-low and simmer, partially covered, for 10 mins or until the flavours have blended and the vegetables are tender.

    2. Step 2

      Add the ling and prawns to the soup and simmer, uncovered, for about 5 mins or until the fish and prawns are just cooked through and opaque.

    3. Step 3

      Finely chop the reserved bacon. Divide the soup among bowls. Top with the bacon and fennel fronds to serve.