Seafood Chowder

Meal Type: Mains, Soups


  • 3 tbsp unsalted butter
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 celery stalks, sliced
  • 2 yellow potatoes, small dice
  • ¼ cup all-purpose flour
  • 4 cups fish stock
  • 1 cup water
  • 4 cups green kale, destemmed and roughly torn
  • 1 can (85g) Ocean’s Smoked Oysters, drained
  • 1 can (106g) Club Des Millionnaires Brisling Sardines in Olive Oil, drained and roughly chopped
  • 2 cups heavy cream
  • Juice from 1 lemon
  • ¼ cup parsley, roughly chopped
  • Salt and pepper to taste


  1. Melt the butter in a dutch oven or heavy-bottomed pot over medium-low heat.
  2. Add the onions and cook for 5 minutes or until translucent. Add the garlic, celery and potatoes and cook for another 5 minutes. Season with salt and pepper.
  3. Reduce heat to low and add the flour. Stir to combine. Cook for 3-4 minutes, stirring frequently.
  4. Add the water and seafood stock, season with salt and pepper and bring to a boil. Once boiling, reduce the heat and simmer for 15 minutes or until the potatoes are easily pierced with a fork. Add the kale in and cook for 5 minutes.
  5. Add in the sardines, smoked oysters and heavy cream and bring to a boil. Once boiling, turn the heat down to simmer for 2-3 minutes.
  6. Serve with a squeeze of lemon and parsley.

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