Seafood and Sweetcorn Chowder Recipe

Chowders are beautifully creamy and warming, perfect for the cold weather! Usually made with clams, we’ve added more seafood for a tasty treat.

Serves 6
50 minutes
Difficulty: Medium


250g Big & Juicy Cooked King Prawns
100g Big & Juicy Cooked Mussel Meat
100g squid rings
6 rashers unsmoked streaky bacon, diced
45g butter
2 tbsps flour
2 leeks, finely sliced
300g potatoes, diced
340g tinned sweetcorn
500ml milk
5 tbsps single cream
1 tbsp Worcestershire sauce
2 tbsps chopped parsley
Salt and black pepper


  • In a large casserole dish, fry the bacon until it starts to crisp.
  • Add the butter, leeks and potatoes and continue to cook for a further 6-8 minutes until they begin to soften and the potatoes start to brown.
  • Stir in the flour and cook for a further 2 minutes.
  • Whisk in the milk and continue to cook over a low heat for 25-30 minutes or until the potatoes are completely soft. Do not allow the mixture to boil.
  • Stir in the prawns, mussels, squid, sweetcorn, cream, Worcestershire sauce and chopped parsley and heat for a minute or two.
  • Check the seasoning and adjust to your liking
  • Make sure all of the seafood is cooked and then serve with crusty bread.

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