Seafood Chowder

Seafood chowder is one of those dishes you love to eat both in the winter and the summer times. It's more soup than stew but it is wonderfully chunky and delicious.

Preparation Time:

5 mins

Cooking Time:

25 mins

Skill Level:



3 - 4



  • 250g salmon skinned and boned
  • 250g white fish skinned and boned
  • 500g potatoes peeled and chopped
  • 2 carrots thinly chopped
  • 300g sweetcorn
  • 2 leeks chopped thinly
  • 1 litre fish stock
  • 350ml skimmed milk
  • zest of 1 lemon
  • low cal spray
  • 1 tsp dried parsley
  • 2 tbsp quark


  • Spray a large saucepan with some oil and add the leeks, carrots and potatoes and cook for about 10 minutes. Keep stirring so that they do not get stuck to the bottom
  • Pour in the stock and add the lemon zest, parsley, cover and simmer for 10 mins.
  • Add the sweetcorn and fish. Lower the heat, cover the saucepan and gently heat for a further 5 mins until the fish is cooked through.
  • Take the saucepan off the heat and add the quark without stirring, let it rest with the lid on for 2 or 3 minutes.
  • Give it all a final stir now that the stark has melted. By doing it this way, the stark will never split and will give the soup a velvety feel.