Entree: New Zealand – Auckland & North Island – Seafood Chowder (Hearty creamy soup of mixed local seafood with potatoes and leeks)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 2 tbsp (30 g) unsalted butter
- 1 medium leek, white and light green parts only, thinly sliced (about 6 oz (170 g))
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) fish or seafood stock
- 1 lb (454 g) waxy potatoes, peeled and diced
- 1 lb (454 g) firm white fish fillets (such as snapper or hoki), cut into 1-inch (2.54 cm) pieces
- 8 oz (225 g) raw prawns, peeled and deveined
- 12 mussels, approx. 1 lb (450 g) in shell, scrubbed and debearded
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice

Show original ingredient measurements

- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 2 tbsp (30 g) unsalted butter
- 1 medium leek, white and light green parts only, thinly sliced (about 6 oz / 170 g)
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine (optional)
- 4 cups (960 ml) fish or seafood stock
- 1 lb (454 g) waxy potatoes, peeled and diced
- 1 lb (454 g) firm white fish fillets (such as snapper or hoki), cut into 1-inch pieces
- 8 oz (225 g) raw prawns, peeled and deveined
- 12 mussels, approx. 1 lb (450 g) in shell, scrubbed and debearded
- 1 cup (240 ml) heavy cream
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crisp; remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the butter to the bacon fat. Sauté the leek, onion, and celery until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
3. Sprinkle the flour over the vegetables and stir to coat, cooking 1–2 minutes to remove the raw flour taste.
4. Deglaze with the white wine if using, scraping any browned bits from the bottom, then pour in the fish stock while stirring.
5. Add the diced potatoes and bay leaf. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
6. Reduce the heat to low and stir in the fish pieces and mussels. Cover and simmer gently for 4–6 minutes until fish is opaque and mussels have opened. Discard any mussels that do not open.
7. Add the prawns and cream, and warm through for 2–3 minutes until prawns are cooked and the chowder is hot but not boiling.
8. Stir in the cooked bacon, parsley, and lemon juice. Season with salt and pepper to taste.
9. Serve immediately with crusty bread and an extra sprinkle of parsley.