Seafood chowder is a comforting soup that often seems much more complicated to make than it actually is.

Packed with flavourful fish, shellfish, and creamy potatoes, this quick recipe is the answer to cold, busy weeknights or cosy weekend evenings in.

As BBC Good Food describes it, it’s “a chunky, creamy soup with salmon and smoked haddock, mixed shellfish, and potatoes – a hearty meal” that’s both comforting and satisfying.

Serve with some crusty bread to soak up the delicious, creamy broth for a complete, nourishing meal.

With just 25 minutes of cooking time, according to the website’s instructions, this dish serves four and is packed with rich flavours.

Seafood chowder recipe

Ingredient

One tbsp vegetable oil

One large onion, chopped

100g streaky bacon, chopped

One tbsp plain flour

600ml fish stock, made from one fish stock cube

225g new potato, halved

pinch mace

pinch cayenne pepper

300ml milk

320g pack fish pie mix (salmon, haddock and smoked haddock)

Four tbsp single cream

250g pack cooked mixed shellfish

small bunch parsley, chopped

crusty bread, to serve

Method

Heat the oil in a large saucepan over medium heat, then add the onion and bacon. Cook for 8-10 minutes, stirring occasionally, until the onion becomes soft and the bacon is fully cooked. Stir in the flour and continue cooking for another two minutes.

Gradually add the fish stock, bringing it to a gentle simmer. Add the potatoes, cover the pan, and cook for 10-12 minutes, or until the potatoes are tender.

Stir in the mace, cayenne pepper, and a pinch of seasoning, then pour in the milk.

Add the fish pie mix to the pan, simmer gently for four minutes. Stir in the cream and shellfish, and let it cook for an additional minute. Taste and adjust the seasoning as needed. Garnish with parsley and serve alongside some crusty bread.