Seafood Chowder

Autumn is here. September in Ireland is still a mild temperate month so the heater is not yet timed but I can use a nice soup to keep me warm. In times like this, I couldn't bring myself to cook fancy meals. A 15-minute meal is what I need. Here's my all time favourite Seafood Chowder.

Seafood Chowder


1 tbsp olive oil
1 large white onion
2 cups cubed potatoes
700 ml water 
2 tbsp fish sauce
350 grams fish pie mix
250 ml double cream

This is one easy meal to cook. In a big pot, saute the onion and potatoes in little oil. Pour the water and let it boil. Then stir in the fish pie mix along with 2 tablespoons of fish sauce. Set the heat to medium and let it simmer for another 5 minutes. Finally for a rich smooth mouthfeel taste of the soup, add the double cream. Give it another 2-3 minutes over the heat and that's it. Your soup is now ready to serve with croutons and parsley on top.

Please note that I use a big quantity of double cream here as I want it more creamier. But you have the choice to reduce it to a quantity that you prefer. Another thing is that I do not use fish stock in this soup as I felt that the fish pie mix is tastier enough to make the whole batch good. If you opt to use fish stock just replace water in my ingredients with it. Some use milk in Seafood chowder with few tablespoons of single cream, again that can be an option but it is not as thick as this recipe.

Cooking is not like baking that you have to be specific on your ingredients. As a master of your own kitchen, cook as you will. 

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