Easy seafood chowder

Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread

  • Prep:8 mins
    Cook:20 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 432
  • fat 11g
  • saturates 3g
  • carbs 52g
  • sugars 0g
  • fibre 8g
  • protein 29g
  • salt 1g


  • 1 small potato (about 150g), cut into 2cm cubes
  • ½ tbsp vegetable oil
  • 1 celery stick, finely chopped
  • 1 shallot, peeled and finely chopped
  • 1 garlic clove, grated
  • 1 tbsp plain flour
  • 200ml semi-skimmed or whole milk
  • 100ml vegetable or fish stock
  • 80g frozen prawns or smoked fish
  • 75g fresh or frozen sweetcorn or peas (or use a mixture)
  • 1 small lemon, zested and juiced
  • ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
  • crusty bread, to serve (optional)


  1. Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.

  2. Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.

  3. Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.

  4. Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.

  5. Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.

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