Scallop and Prawn Chowder

Scallop and Prawn Chowder


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A very nice chowder - good for cold days and is a meal in a pot. Use whatever fish and seafood you have available.

D. Hansen

Serves: 6 

  • 2 tablespoons butter
  • 1 teaspoon crushed garlic
  • 1 medium onion, diced
  • 2 medium potatoes, diced
  • 1 cup (250ml) white wine
  • 1 large or 2 small bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 500g white fish fillets
  • 500g scallops
  • 500g prawns
  • 3 (375ml) cans evaporated milk

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. In a large stock pot melt butter and saute garlic. Add onions, potatoes, white wine, bay leaf, dill, thyme, salt and pepper. Cover and simmer for approx 5 min.
  2. Add fish, scallops and prawns and simmer for an additional 5 min. Add the evaporated milk and allow to heat through for approx 30-35 min. Do not allow to boil. Remove bay leaf before serving.

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