Make this seafood chowder with prawns or mixed seafood and then check out our bacon and sweetcorn chowder and vegetarian cauliflower chowder.

How to make the perfect seafood chowder: cook's tips

  • We have used prawns in our seafood chowder but you can mix and match to use a variety of fish and seafood in your chowder. Let us know what you choose!
  • Switch up the fish. White fish would be good here, or even chunks of salmon.

How to make a vegetarian chowder: Replace the prawns with more veg or tinned and drained beans.

How to store seafood chowder: 1-2 days in the fridge.

Seafood chowder recipe


  • unsalted butter
  • sweetcorn, kernels removed (or use a small drained tin)
  • 2 spring onions, sliced
  • 1 potato, peeled and diced
  • 400ml chicken stock
  • 60ml double cream
  • 150g North Atlantic peeled prawns or mixed seafood
  • ½ small bunch chives, chopped


  • STEP 1

    Melt the butter in a large, deep saucepan. Add the corn, spring onions and potato and sauté for 2 minutes.

  • STEP 2

    Add the stock and simmer for 8-10 minutes until the potato and corn are tender.

  • STEP 3

    Stir in the cream and prawns, season and simmer until just heated through. Stir in the chives and serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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