Seafood Chowder

A creamy, comforting bowl of Seafood Chowder is always a winner at meal time. Plus it's a good source of protein for healthy bones and muscles.


  • 400g

    Fresh Hoki Fillets

  • 180g

    Sealord Natural Smoked Mussels

  • 150g

    smoked salmon (optional)

  • 1

    onion, finely diced

  • 1/2

    fennel bulb, diced (optional)

  • 4 rashers

    streaky bacon

  • 3

    large potatoes, washed and diced

  • 4 cups

    seafood stock

  • 1 1/2 cups


  • 1/2 cup


  • 1/4 cup

    chives, chopped

  • 1/2 cup


  • 1/2 cup


  • 1

    lemon, juice and vest

  • salt and pepper to taste


  1. Heat bacon, onion and fennel and cook until bacon is slightly browned and onion is translucent.
  2. Add potatoes and stock and bring to a simmer for approx. 10 minutes.
  3. Add milk, lemon zest, hoki fillets, mussels, smoked salmon and cook for further 5-10 minutes. Thicken with cornflour and water mix and finish off with cream, lemon juice and chopped chives.

Rate this recipe

Failed to rate recipe.

Foodie Tip

​Make your dish presentation look even better by garnishing with the fennel fronds from the bulb or save some chopped chives and sprinkle over the top.