Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 05/12/24. See terms.
Join now
Photo of Creamy seafood chowder by WW

Creamy seafood chowder

5
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
The classic chowder is a meal on its own and the clams give it an extra depth of flavour.

Ingredients

Olive oil

1 tbs

Leek

1 whole, thinly sliced

Celery

1 stick(s), thinly sliced

Fennel

1 small, fronds reserved, thinly sliced

Plain flour

2 tbs

Potato(es)

500 g, peeled, cut into 1.5cm pieces

Fish stock

2 cup(s), (500ml)

Raw peeled prawns

12 small, peeled

Ling, raw

400 g, cut into 3cm pieces

Calamari or squid, raw

40 g, 2 x cleaned squid hoods, thinly sliced

Skim milk

1 cup(s), (250ml)

Frozen corn

⅔ cup(s), kernels (110g)

Fresh tarragon

1 tbs, chopped

Mussels

500 g, (buy 1kg pot-ready vongole/clams)

Instructions

  1. Place the clams and 1 cup (250ml) water in a large saucepan over high heat. Cook, covered, for 5 minutes or until the clams open. Drain. Reserve 12 clams. Remove meat from remaining clams, discarding shells.
  2. Heat the oil in the same pan over medium heat. Cook the leek, celery and fennel for5-7 minutes or until softened. Add flour and potato and stir to coat. Gradually stir in stock and 2 cups (500ml) water and bring to the boil.
  3. Reduce heat and simmer, uncovered, for20 minutes or until the potato is tender. Add the prawns, squid, fish, milk, corn and the clam meat. Cook, uncovered, for3 minutes or until the prawns and fish are just cooked through.
  4. Ladle the chowder into 4 bowls. Season with pepper. Top with the reserved clams, tarragon, and the reserved fennel fronds.

You might like

You might like