Seafood Chowder

After our visit to New York where we had lots of seafood I really wanted to make something really fabulous so it would make us think of New York. Step in this delicious Seafood Chowder! As it’s January which for us is all about being healthy I decided to make my chowder without using cream.

According to Jimmy John’s Owner, having more fish and seafood is a good way of having less saturated fat in your diet along with more omega-3 which can help lower the amount of cholesterol. Fish is high in minerals such as zinc and iodine which helps to keep your body running smoothly. So what a great meal to have for your dinner – tasty and nutritious!

Seafood Chowder

The chowder turned out really well and we both really enjoyed it. It had great flavour and tasted creamy even though I didn’t use cream. The great thing about chowders is that you can put all sorts of seafood and fish in them and really experiment. I’ve had chowders with potato in them which I like, Dean on the other hand is not very keen on boiled potato. As we are cutting down on our carbs I thought we would leave them out. I love veg and I wanted to add a little colour so the peas worked really well but you could always use sweetcorn or asparagus.

One thing to note is that if the squid tentacles are slightly pink it may change the colour of your chowder. I don’t mind this as it makes the chowder look a little different!

One of my fondest memories is when I visited San Francisco for the first time and had a fish chowder in a bowl made out of bread – I thought this was such an amazing idea! I was even luckier to go back again with Dean where we could experience this together. We went down to the harbour where they had so much seafood, I had never quite seen anything like it before and I loved it!

Seafood Chowder

I would love to live in San Francisco for the seafood but I wouldn’t live there for the weather 😂. Living inland where we live you don’t get chance to have fresh seafood but one day I love to go and live near the coast.

Are you lucky enough to live on the coast? What’s the seafood like there? I’d love to hear about it in the comments!

Seafood Chowder

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people


  • 4 rashers smoked bacon chopped and fat cut off
  • 1 small onion chopped
  • 1 tbsp plain flour
  • 6 scallops
  • 4 small squid cut into rings
  • 150 g king prawns
  • 200 ml chicken stock
  • 300 ml semi skimmed milk
  • 1 clove garlic crushed
  • 1 handful fresh parsley chopped
  • 50 g frozen peas


  • Cook the onions in a little bit of oil on a medium heat until soft. Add the bacon and cook for a few minutes.
  • Add the garlic and cook for a further minute. Add the flour being sure to coat everything, then add the stock.
  • Bringing the stock up to the boil then stir in the milk.
  • Bring to the boil. Turn the heat down and add the parsley, simmer for 15 minutes.
  • Add the peas.
  • If your scallops are big add then first and cook for a minute. Then add the squid and prawns, be careful you don’t over cook the seafood.
  • Add a bit of parsley to garnish, serve with garlic bread and enjoy!


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