Seafood Chowder, by Hester Pierard

Seafood Chowder, by Hester Pierard



  • 2 tbs butter
  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1/4 C white wine (if have)
  • 2-3 tbs curry powder
  • 2 stock - chicken or seafood (cube or liquid)
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1 kumara, cubed
  • 1 potato, cubed
  • 500g-1kg shelled mussels, pre-steamed and cut in half
  • 500g pack frozen squid
  • 500g pack prawns or frozen marina mix, thawed
  • 1-2 salmon fillets, pre-fried (and added at the end as it’s delicate)
  • 500ml or under of cream (depending on how creamy you want it)
  • Fresh Parsley
  • Salt and pepper to taste
  • To serve: 2 Crispy garlic ciabatta buns


Fry onions and garlic in butter until soft.

Add curry powder and wine. Cook off.
Add celery, carrots and half of the parsley, cook for 5 mins.

Add in stock with 2 cups of water. Add kumera and potatoes, cook until tender.

Add cream and defrosted frozen seafood. Cook for 5-7 mins. With 1 minute to go add in cooked mussels, salmon and remaining parsley.

Serve with warm crispy garlic ciabatta buns.


  • Add more liquid depending how much you want to make or add different veggies if you wish.
  • For a thick soup add a tbs of standard flour fried in with the butter, or corn flour mixed with water and added in with the cream.
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