Seafood Chowder

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, September 2004).

Prep: 15 min   Cook: 25 min


  1. 3 rashers streaky bacon
  2. 1 onion, chopped
  3. 1 carrot, diced
  4. 1 potato, diced
  5. salt and pepper to taste
  6. 1 tsp dried thyme
  7. 100g fish (use threadfin), cut into cubes
  8. 100g prawns, shelled and deveined
  9. 100g shelled clams
  10. 500ml fresh milk
  11. 2 tbsp Parmesan cheese
  12. chervil for garnishing (optional)


  1. Fry 3 bacon till crisp; remove from pan and drain on paper towels. Cut into small, thin strips (about 2 cm long) and set aside.
  2. Using the same pan and the remaining bacon oil, stir-fry 1 chopped onion and 1 diced carrot for 2 min.
  3. Add 1 diced potato and stir-fry for 1 min. Add enough water to cover potatoes; cook till tender. Season with salt, pepper and thyme.
  4. Add 100g fish, 100g prawns and 100g clams; cook for another 2 min.
  5. Transfer contents into a microwave-proof pot with a lid.
  6. Before serving, add 500ml milk and microwave on high for 4 min, making sure the milk doesn’t boil.
  7. Remove from microwave oven and garnish with cheese, bacon strips and chervil.