Seafood Chowder

Prep: 10 minutes | Cooking time: 30 minutes | Serves: 4 | Source:

For a stew like no other try this hot seafood chowder topped with crispy bacon bits!



  •  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
  •  1/3 cup (80ml) dry white wine
  •  3 cups (750ml) chicken stock
  •  300ml thickened cream
  •  500g ling fish fillets, cut into 2cm pieces
  •  400g banana prawns, peeled leaving tails intact, deveined, halved lengthways



  • 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 tablespoon 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.

  • 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.

  • Step 3
    Finely chop the reserved bacon. Divide the soup among bowls. Top with the bacon and fennel fronds to serve.