Seafood Chowder

Ladies and gentlemen. The first guest post on this blog belongs to Mike.

Enjoy his recipe for seafood chowder.

In a famous scene from the movie Glengarry Glenross Al Pacino’s character, Ricky, talks about the insufferable heat in New York that day:

“They say it was so hot downtown this afternoon grown men on the street corner were going up to cops begging the cops to shoot them. They say you should not drink alcohol when it’s so hot.”

“Something I read. For they say it dehydrates you. They say you should drink water, but I subscribe to the law of contrary public opinion. If everyone thinks one thing, then I say bet the other way.”

And so, in Iraqi August, with 45 degrees outside, we decided to “bet against” and cook a hearty winter seafood chowder.

Chowder can be traced to the French coastal region of Brittany and the Cornwall area of England, separated by the English Channel. The origin of the term chowder probably comes from a mix of the French word “chaudière” meaning stew pot or cauldron, and the English word “jowter” meaning fish seller.

Chowder was first enjoyed by fishermen of these regions and originally made with whatever seafood was available, explaining the mix of a number of different types of fish in one dish and the many variations of chowder as it became popular in other areas of the world. It is known as a hearty winter dish, good to warm the bones after a long cold day on the rough seas.



Seafood chowder
Serves 8
preparation time: 50-60 minutes


Two tablespoons olive oil
1 large onion, finely chopped
50 g pancetta, diced
1 clove garlic
1 tsp sweet paprika; 1 tsp hot paprika
1,200 ml fish stock
700 g potatoes, cubed
500 g salmon; 300 g white fish (skinned, boned and cut into bite-size cubes)
200 g shrimp
500 ml milk
100 ml cream
Rustic brown bread, to serve



  1. Heat the olive oil in a large pot and add: first the onion and after a minute the pancetta. Slowly sweat until the onion becomes translucent.
  2. Add the garlic and then paprika – stirring for a couple of minutes until the other ingredients are coated.
  3. Add the stock and potatoes and cover the pot. Bring to the boil and then immediately reduce to a steady simmer for a further 15 minutes.
  4. Add the milk & some salt and pepper
  5. Add the salmon and the white fish, covering and simmering for 10 minutes.
  6. Check for seasoning and add more salt/pepper if necessary.
  7. Gently stir in the cream and add the shrimp, leaving at the same heat for a further three minutes.
  8. Leave the pot sit, covered, for 5 minutes before serving with rustic brown bread.


Chowder can be even tastier the next day or even two days after cooking, but only if kept in the fridge and re-heated thoroughly! (reheat what you want to eat each time, don’t heat and cool the whole pot multiple times)

Post by Mike



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