Meal Type:
Snacks & Light Meals
Prep Time:
15 minutes
Cooking Time:
25 minutes
Sam Pema

"A chowder is basically thick and creamy soup usually made with seafood, especially in New Zealand. I have experienced seafood chowder many times in restaurants before and decided to create my own chowder using New Zealand's abundance of seafood."


  • 1 big kumara cut up into small chunks
  • 100g NZ scollops
  • 100g NZ prawns
  • 100g NZ shrimps
  • 100g terakihi or hoki cut into medium sized chunks.
  • 1kg of NZ greenlip mussels (whole)
  • 1 teaspoon of fresh thyme chopped
  • 1 garlic clove finely chopped
  • 1 onion chopped fine
  • 1 celery stalk chopped
  • 250g cream or creme fraiche
  • 400g stock (vege or seafood)


  1. Fry garlic, onion, thyme and celery in a pan.
  2. At the same time steam your mussels until they open and the de-beard them (green fuzzy thing).
  3. Add your kumara in with the stock. Bring to the boil and then allow to simmer.
  4. Once kumara is soft add your seafood and cook for 1 to 2 minutes.
  5. Season with a pinch of salt, add in cream and continue to reduce until you have a thick and creamy chowder!
  6. Serve and garnish with a pinch of pepper and parsley.
  7. Enjoy and eat!


Rated 4 out of 5 stars

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Sam Pema