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Seafood Chowder

Serves around 4-6 people.
Author: Lorraine via Kelly the Kitchen Kop


  • 1 onion finely chopped
  • 3 Tablespoons butter or ghee
  • 3 stalks of celery finely chopped
  • ½ cup white wine optional
  • 5 cups fish stock home-made is best
  • ½ cup tomato paste
  • 2 large carrots chopped
  • 3-4 medium potatoes chopped
  • 3 cloves garlic minced
  • 1 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 teaspoon sea salt or to taste
  • Pepper to taste
  • ½ cup grated parmesan cheese
  • ½ pound halibut or cod cut into chunks
  • ½ pound scallops
  • ½ pound prawns or shrimp


  • Melt butter or ghee in a large heavy pot and sauté onions and celery till tender.  Add optional wine and bring to a simmer.  Add stock, tomato paste, carrots, potatoes,  garlic, and spices.  Bring to a boil and then turn down heat to medium.  Cook covered for about 15 to 20 minutes until vegetables are tender-crisp.  Add the parmesan and seafood and cook until fish is just done, about 5 minutes.
  • Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics.  Seafood should be wild from unpolluted waters.