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RecipesNew Zealand Fish and Seafood Chowder
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Home/Recipes/New Zealand Fish and Seafood Chowder
Documented recipe

New Zealand Fish and Seafood Chowder

New Zealand

A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.

This New Zealand-style chowder combines white fish, prawns, and smoked fish in a thick soup of leek, milk, stock, and cream. The evidence also mentions ready-made seafood mixes; this version uses individually specified ingredients to keep the quantities clear.

· Published on

Total time30 min
DifficultyIntermediate
servings4
Soups, broths and veloutés
New Zealand Fish and Seafood Chowder
Image generated by the Kitchenpause team

Ingredient allergens

Allergen list

There are no verified associations for these ingredients yet.

Alternatives by dietary restriction

Milk

Lactose-free milk

For lactose intolerance

It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.

Lactose-free milk retains milk proteins. This option does not address milk allergy.

Allergens to consider in this alternative:

  • Milk and milk products

Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.

Take your time

Method

  1. 01

    Soften the leek and garlic

    Melt the butter in a large saucepan over medium heat. Add the leek, garlic, and pinch of salt; cook, stirring, until the vegetables are soft.

    Ready to continue when: The leek is soft and the garlic is fragrant without becoming too brown.

  2. 02

    Build the soup base

    Add the flour and stir continuously for about 1 minute. Gradually stir in the milk to prevent lumps, then add the fish stock and cream.

    Ready to continue when: The flour is incorporated, and the milk-and-stock mixture looks smooth and lump-free.

    1 min
  3. 03

    Thicken the soup

    Bring the mixture to a gentle simmer and cook, stirring often, until it has thickened slightly.

    Ready to continue when: The base has thickened a little and lightly coats the back of a spoon.

    10 min
  4. 04

    Cook the fish and seafood

    Add the white fish, prawns, and smoked fish. Keep the soup at a gentle simmer and cook until the fish is opaque and the prawns are cooked. Add the lemon juice and stir.

    Ready to continue when: The fish is opaque and flakes easily; the prawns are no longer translucent.

  5. 05

    Serve

    Ladle the chowder into bowls and finish with chopped parsley and chives.

    Ready to continue when: The soup is hot in the bowls, with the herbs scattered over the top.

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

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State: Published after documentary validation; no “Tested” label is shown.

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