Easy Seafood Chowder Recipe

Start by dicing 200 grams of shortcut bacon and set aside.

In a large pot, add some oil and the diced bacon; cook until the bacon is crispy.

Add in a chopped white onion and cook until it starts to sweat.

Add chopped celery and carrot; cook for about 3-4 minutes.

Stir in a couple of tablespoons of plain flour and mix well.

Pour in a splash of white wine to deglaze the pot and bring out flavors.

Add 1 liter of Maji seafood soup mix to the pot.

Stir in fresh cream to thicken the chowder.

Season with salt and cracked black pepper to taste.

Allow the mixture to come to a boil before adding seafood.

Add in the cleaned New Zealand green-lipped mussels and deveined fresh prawns.

Cook the seafood for a couple of minutes until just cooked through; avoid overcooking.

Add in fresh thyme, 2 dry bay leaves, and mix well.

Finish by adding chopped continental parsley, fresh dill, and lemon zest for flavor.

Plate the chowder and serve with crusty bread.

Equipment Needed

Spice Level:

Dietary