John and Lisa's Weekend Kitchen

Seafood Chowder

This chunky, creamy soup using clams, cod and frozen prawns is the perfect comfort food. Serve it in a whole cob loaf for a real showstopper.

Serves 4


1 jar of clams

200g frozen cod

Frozen prawns

1 litre fish stock

50g bacon lardons

1 onion, finely chopped

1 large potato, roughly chopped and parboiled

1 leek, sliced

A few sprigs of fresh thyme

Splash White wine

2 Bay leaf

A handful of fresh parsley, chopped

A sprinkling of frozen sweetcorn

A sprinkling of frozen peas

50m double cream

A large cob loaf

Lemon wedges, to serve

Salt and Pepper


  • Cook the onion and bacon in a large pan with a little oil until the onions soften. Season well and add the thyme sprigs and bay leaves.

  • Add the leeks and potatoes, turn the heat up and cook for a couple of minutes until soft.

  • Chop the top off the cob loaf and hollow out. Cut the inside into cubes and arrange on a baking tray with a drizzle of olive oil. Bake for 15 - 20 minutes at 180c.

  • Add the clam juice, wine and stock to the pan. Bring to the boil and then simmer for 20 minutes until the potatoes are really soft.

  • Now add the seafood, corn, peas and cream and bring to the boil for a few minutes until the fish is cooked. Season if required.

  • Remove from the heat and ladle into the hollow cob loaf and sprinkle with chopped parsley.

  • Serve with the croutons and some wedges of lemon. 

John and Lisa's Weekend Kitchen