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Scrumptious seafood chowder

Prep time: 30 mins
Cooking time: 30 mins

"I have made this in a large quantity to serve as a first course for over 50 people. There is never a scraping left over. It can be kept warm in a slow cooker for an indefinite time on the lowest possible heat setting."



  • 2 tbsp butter
  • 1 onion
  • 1 tbsp flour
  • 2 cups milk
  • 1 packet of surimi mix from the frozen department
  • 1 fillet white fish cut into 2cm cubes
  • prawns or any other fish as desired
View the method
  1. Melt butter, and saute finely chopped onion.
  2. Remove onion and add flour to the remaining butter.
  3. It should bubble as it is added, then cook gently for a few minutes.
  4. Meanwhile, boil the milk, then stirring briskly, add to the flour mixture to make a custard consistence (roux sauce)
  5. Adjust the milk at this stage, it may need more.
  6. Add the packet of surimi mix and gently simmer till warm.
  7. Add the diced fillet of fish.
  8. At this stage, add the shelled, deveined prawns or any other shellfish as desired.
  9. Add half to one cup grated tasty cheese and half cup oyster sauce.
  10. Test for flavour and add salt and pepper if required.
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