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Seafood Chowder

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“A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3.”

Ingredients Nutrition


  1. In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
  2. Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
  3. Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
  4. Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
  5. Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
  6. Lastly, add the scallops, shrimps, cream, parsley.
  7. Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
  8. Season to taste with salt and pepper, and serve garnished with dill.

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