Recepieplanning
Australian
Aussie Seafood Chowder Lunch
50 min total20 prep30 cook4 servings410 cal
HardPescetarianClassicContains shellfishContains fishContains dairyContains gluten
Creamy chowder with white fish, prawns, and potatoes in a savory broth. A coastal Australian lunch bowl with crusty bread.
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Ingredients
4servings
meat
- 0.75 lbwhite fish fillets
- 0.5 lbprawns
produce
- 1 lbYukon gold potatoes
- 1onion
- 2 stalkcelery
- 2 clovesgarlic
- 2 tbspfresh parsley
pantry
- 3 cupfish stock
- 2 tbspall-purpose flour
- 1bay leaf
dairy
- 1 cupheavy cream
- 2 tbspunsalted butter
Steps
- Dice potatoes, onion, and celery; mince garlic; cut fish into chunks.
- Melt butter and sauté onion and celery until soft; add garlic 30 seconds.
- Stir in flour 1 minute, then whisk in fish stock until smooth.
- Add potatoes and bay leaf; simmer until potatoes are tender, 12–15 minutes.
- Stir in cream, fish, and prawns; simmer gently 5 minutes until seafood is just cooked.
- Remove bay leaf; season with salt and pepper.
- Ladle into warm bowls.
- Scatter parsley on top.
- Serve with crusty bread.
- Reheat gently without boiling so cream stays smooth.
Tips
- Add seafood at the end so it stays tender.
- Dice potatoes evenly.
- A bay leaf quietly lifts the broth.
- Serve in warm bowls.
