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Simple seafood chowder

Simple seafood chowder


Fancy a change to fish pie? Try this great-tasting cross between a soup and a stew

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2259kj 536kcal
  • Fat
    Low 17%
  • Saturates
    Low 18%
  • Sugar
    Low 14%
  • Salt
    High 37%

% of adult’s reference intake | Carbohydrates per serving : 55g

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  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 1⁄2 Co-op British carrot, grated
  • 1 tbsp Co-op plain white flour
  • 1 bay leaf
  • 800ml vegetable stock, made with 1 reduced salt stock cube
  • 300g white potatoes, cut into 1cm cubes
  • 198g can Co-op naturally sweet sweetcorn in water, drained
  • 240g pack Co-op skinless cod fillets, cut into small pieces
  • 1/2 x 220g pack Co-op smoked haddock fillets, skin removed, cut into small pieces
  • 150g pack Co-op cooked king prawns
  • 4 tsp reduced fat crème fraîche
  • 1 tbsp chopped flat leaf parsley, to garnish


  1. Heat the oil in a large pan over a medium heat and cook the onion and carrot for 5 mins, until softened
  2. Add the flour and bay leaf, and cook for a further 2 mins
  3. Gradually stir in the stock, then bring to a simmer
  4. Add the potatoes and sweetcorn, and cook for 12 mins or until the potatoes are tender
  5. Put half the mixture in a blender, blitz it and then return to the pan
  6. Add the cod and haddock
  7. Cook for 4 mins, then add the prawns and cook for a further 2 mins or until the fish is cooked through and the prawns are piping hot throughout
  8. Discard the bay leaf and season to taste
  9. Divide the chowder between four bowls, topped with some crème fraîche and sprinkled with the chopped parsley

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