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

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


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  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.