New Zealand Seafood Chowder (Seafood chowder)
Overview
Seafood chowder is a staple of New Zealand cafés and pubs, especially along the coast. A creamy base of fish stock, milk and cream is thickened with a little flour and cooked with potato, onion and celery, then filled generously with local seafood such as green-lipped mussels, white fish, prawns, scallops and often smoked fish for depth. Parsley and a squeeze of lemon finish it. It is served with buttered bread and is a classic lunch on a cool day by the sea.
Pictures
History
Chowders arrived in New Zealand with settlers from Britain and North America, and the abundant local seafood made them a natural fit. Green-lipped mussels, found only in New Zealand, give the local version its identity. Many towns hold chowder competitions, and visitors often treat it as a must-try dish. Recipes vary from town to town depending on what the local boats bring in.
Main ingredients
Green-lipped mussels, white fish, prawns, potato, cream, smoked fish. The soup is built on fish stock and cream and is usually served hot. Diet: pescatarian; not usually gluten-free.
Recipe outline serves 4 · ~50 min
Ingredients
- 500 g mixed seafood (mussels, prawns, white fish)
- 150 g smoked fish
- 2 potatoes, 1 onion, 1 celery stick
- 2 tbsp butter, 2 tbsp flour
- 600 ml fish stock, 300 ml cream
- parsley, lemon
Allergens: Contains: Celery, Gluten, Crustaceans, Fish, Milk, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion and celery in butter and stir in the flour.
- Whisk in the stock, add the potatoes and simmer for 12 minutes.
- Add the cream and seafood and cook gently for 5 minutes.
- Season and serve with parsley and lemon.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.