Shorty's Seafood Chowder

Escape the chills of winter with a hearty seafood chowder - best served in bowls on the knee in front of a roaring fire.

  1. To make white sauce, melt butter in heavy based saucepan. Add flour and mix until it becomes a paste. Cook out for 2-3 minutes.
  2. Gradually pour in hot milk and whisk until smooth. Remove from heat and set aside. Heat the oil in a pan, sauté vegetables until soft.
  3. Add marinara mix and simmer for 4-5 minutes. Pour in your white sauce, fish stock and fish sauce. Season with salt, pepper and lemon pepper. Bring gently to the boil. Add in white fish and cream. Simmer for 8-10 minutes or until fish is cooked through.
  4. Taste and correct seasoning. Sprinkle in freshly chopped parsley. Serve in a deep bowl with fresh crusty bread and butter.
Recipe by:
Sharron Chittock, Head Chef. Monty's, Queenstown.

Monteith's Credit

Meal Type:
Prep Time:
5 mins
Cooking Time:
20 mins
Sharron Chittock


1 tablespoon olive or sunflower oil

2 litres of milk

2 small onions

chopped salt and freshly ground pepper

2 carrots diced

1 tablespoon lemon pepper

6 celery stalks diced

100ml fish sauce

1 cup of sweet corn

500g firm white fish (i.e. monkfish, cod)

150g butter

150ml single cream

150g flour

500g marinara mix

2 litres fish stock (if no fish stock, water)

fresh chopped parsley