Seafood chowder


  • 300g (10.5 oz) new potatoes, halved
  • 75g (2.6 oz) sliced squid
  • 200g (7 oz) raw shell on prawns
  • 1kg (35 oz) live mussels
  • 1 onion, sliced
  • 200g (7 oz) streaky bacon, chopped
  • Olive oil
  • A pinch of mace
  • A pinch of saffron
  • 1tsp Cayenne pepper
  • 500ml (17 fl oz) fish stock
  • 4 tbsp single cream
  • 4 tbsp chopped chives
  • 2 tbsp chopped parsley
  • Salt and pepper


  1. Rinse the mussels in cold running water while you sauté the onion and bacon for about five minutes.
  2. Add the potatoes and stock and bring to a gentle boil for ten minutes.
  3. Add the seafood and spices, and cook for five minutes.
  4. Remove any unopened mussels and add the cream and pepper. Stir well and check the seasoning.
  5. Stir in the herbs and serve with a crusty baguette and green salad.


Preparation time: 5 mins 

Serves: 6

Nutrition: 322 calories, 16g fat, 3.4g salt, 2.3 g sugar (sat fat 5.2g)


Serve with a slice of crusty bread for dipping