Recipe: Creamy Seafood Chowder

This seafood chowder is rich and creamy without being heavy. The use of dulse seaweed adds a smokey flavour and silken texture to the broth.


40g unsalted butter

2 medium onions, peeled and sliced.

1 large leek, finely sliced

600ml fish stock

500ml milk

500g mixed firm white fish – ling, barramundi , salmon, 

300g prawns or clams

400g potatoes, peeled and cut into small pieces

100ml pouring cream.

10g dried dulse seaweed

Salt and cracked pepper

Pinch of cayenne pepper

Parsley, to garnish


  1. Soak your dried dulse in water for 4 minutes. Drain water and rinse to remove any sediments. Chop roughly.
  2. In a medium sized pot brown your leeks and onions in butter for 5 minutes.
  3. Add the fish stock , milk, potatoes and Dulse and simmer for 15 minutes.
  4. Season with salt, pepper and a small pinch of cayenne.
  5. When the broth begins to thicken and the potatoes can be easily pierced with a fork, add your fish and prawns or clams to the pot.
  6. Allow to simmer over a low heat for 15 minutes.
  7. Add the cream only at the last minute.
  8. Garnish with parsley