This seafood chowder combines potatoes and vegetables in fish stock with mussels, squid and prawns added near the end. The source cooks the seafood separately but does not explain how to check mussels; scrub and debeard them, discard cracked shells, and discard any that remain closed after cooking. Keep the simmer gentle so the squid and prawns stay tender. Rinse mussels under cold water, scrub shells and remove beards. Discard cracked mussels and any that do not close when tapped. Heat oil in a soup pot. Cook onion and carrots 5 minutes. Add garlic for 30 seconds. Add potatoes, fish stock and bay leaf. Simmer 12 to 15 minutes until potatoes are almost tender. Add mussels, cover and cook 4 to 5 minutes until shells open. Discard any that remain closed.
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How to tell when it is ready
Stir in cream, season to taste, warm through without boiling and garnish with parsley.
Tips
- Rinse mussels under cold water, scrub shells and remove beards.
- Heat oil in a soup pot.
- Add potatoes, fish stock and bay leaf.
- Add mussels, cover and cook 4 to 5 minutes until shells open.
Troubleshooting
- If chowder is too thin, mash a few potatoes into the broth.
- If prawns become tough, shorten their cooking time next batch.
Substitutions
- Use white fish chunks instead of squid.
- Use half-and-half instead of cream, keeping the soup below a boil.
Variations
- Add sweetcorn.
- Use smoked paprika with the vegetables.
Serving suggestions
- Serve with crusty bread.
- Add lemon wedges.
- Offer a green salad.
- Top with extra parsley.
Make ahead
Prepare components ahead and store safely. Refrigerate within 2 hours and use within 1 day. Reheat gently until steaming; avoid repeated reheating.
Storage
Refrigerate within 2 hours and use within 1 day. Reheat gently until steaming; avoid repeated reheating.
Food safety
Keep seafood chilled; discard mussels that remain closed after cooking and cook prawns until firm and opaque.
Frequently asked questions
Can I use frozen seafood?
Yes. Thaw in the refrigerator and drain well before adding near the end of cooking.
How should I store seafood chowder with mussels, squid and prawns?
Refrigerate within 2 hours and use within 1 day. Reheat gently until steaming; avoid repeated reheating.
Serve with crusty bread. Refrigerate within 2 hours and use within 1 day. Reheat gently until steaming; avoid repeated reheating.