A seafood chowder is one of those comforting things on a chilly Winter day.
I love this soup with lots of shellfish like mussels and clams bit you can just use fish if you are not a seafood fan.
50 grams butter
1 finely chopped leek (white part only)
3 cloves of garlic – chopped
2 level tablespoons of flour
2 ½ cups milk
2 ½ cups of fish or chicken stock
½ cup of cream
A handful of shellfish is shells (e g mussels or clams) scrubbed and cleaned
250 grams raw fish in chunks (e g monkfish, snapper, terakihi, hapuka,
250 grams Raw prawns and/or scallops
200 grams flaked smoked fish or salmon
½ lemon juice
¼ cup of chopped parsley
¼ cup of chopped chives
  1. Heat the butter in a large saucepan over a medium heat. Cook leek and garlic with a pinch of salt.
  2. Stir in the flour and cook, while stirring continuously for about 1 minute
  3. Stir in about ½ cup of milk, stirring continuously to avoid lumps forming. Gradually stir in the rest of the milk, then the stock and cream. Simmer until slightly thickened.
  4. Add seafood (if using shellfish add first and cook for 1 to 2 minutes) before adding seafood and continue to simmer for a few minutes or until seafood is just cooked through. Season to taste with salt, pepper and lemon juice. Stir in with parsley.
  5. Ladle into bowls distributing the seafood equally and garnish with chives.
  6. Serve with warm flatbread smothered in lashings of garlic and herb butter
This recipe freezes well so is perfect to have pre-proportioned in the freezer for a rainy day.