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Photo of Seafood chowder with fennel by WW

Seafood chowder with fennel

5 - 10
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min


Olive oil

1 tbs

Shortcut bacon

125 g, chopped

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped

Green capsicum

1 small, chopped

Fennel bulb(s)

1 small, chopped

Frozen corn kernels

¾ cup(s), (120g)


300 g, chopped

Vegetable stock

4 cup(s), (1L) or fish

Seafood marinara mix

500 g

Fresh chives

1 tbs, chopped


  1. Heat oil in a large saucepan over medium heat. Cook bacon, stirring, for 5 minutes or until golden. Transfer to a plate. Cook onion, celery, capsicum and fennel in same pan, stirring, for 10 minutes or until softened.
  2. Add corn, potato and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until potato is tender.
  3. Add marinara mix and cook, uncovered, for 3 minutes or until seafood is just cooked through. Add bacon and cook for 1 minute or until heated through. Serve sprinkled with chives.


SERVING SUGGESTION: Rye crispbreads spread with extra-light cream cheese. TIP: If fish pieces in the marinara mix are quite large, cut them into smaller pieces so all the seafood cooks evenly.