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Photo of Corn, potato and seafood chowder by WW

Corn, potato and seafood chowder

Total Time
40 min
15 min
25 min
Bring the taste of San Francisco to your dinner table tonight. Serve this seafood soup with slices of thick-cut sourdough bread.


Olive oil

1 tbs

Brown onion

1 small, finely chopped


420 g, (500g) washed, peeled, diced

Chicken stock

4 cup(s), (1L)

Canned corn kernels, rinsed and drained

180 g, (300g can)

Ling, raw

300 g, (or any boneless white fish) cut into 2cm pieces

Raw peeled prawns

300 g

Light cream

½ cup(s), (125ml)

Fresh flat-leaf parsley

2 tbs, chopped

White sourdough bread

4 slice(s), toasted


  1. Heat olive oil in a large saucepan over medium low heat. Add onion and cook, stirring, for 4 minutes or until softened but not coloured. Add potatoes and stock, then cover pan and bring to the boil. Tilt the saucepan lid slightly and cook for 10 minutes or until potato is tender.
  2. Add corn, fish and prawns to pan. Cook for 5 minutes or until fish and prawns change colour. Stir in cream until heated through, then season with salt and freshly ground black pepper. Serve chowder sprinkled with fresh parsley and toast on the side.


TIP: Use fresh marinara mix instead of prawns and fish.