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Seafood Chowder recipe by Gareth Head. Head Chef, Crabshell Inn

Seafood chowder

Try this flavoursome summer seafood dish, recipe courtesy of Gareth Head, Head Chef at The Crabshell Inn


For the roux

  • 100g plain flour
  • 2 tbsp butter

For the chowder

  • 1l fish stock
  • 1 tbsp butter
  • 2 celery sticks
  • 2 onions, diced
  • 115g potato, diced
  • 2 tbsp sweetcorn
  • 230g smoked haddock, diced
  • 8 scallops
  • 12 king prawns
  • 200g mussels
  • 150g white crab meat
  • 60ml white wine
  • 480ml double cream


To make the roux base

  1. Melt the butter and add the flour, and keep stirring over a gentle heat. Cook for two minutes, then remove from the heat.

To make the chowder

  1. In a separate pan, sauté the onion and celery in the butter, add the potato and cook for two minutes.
  2. Add the fish stock, bring to the boil and cook for five minutes.
  3. Strain the liquid and separate the vegetables and stock.
  4. Place the roux back on the heat and slowly add the stock a ladle at a time until there is a silky consistency.
  5. Add the vegetable mix back into the sauce.
  6. Steam the haddock, scallops, prawns and mussels in a hot pan for three to four minutes with the white wine.
  7. Once the mussels begin to open, add the white crab meat, sweetcorn and sauce, bring to the boil, then stir in the double cream.
  8. Serve piping hot, and enjoy!

Recipe by Gareth Head

Head Chef

The Crabshell Inn


Gareth Head. Head Chef, Crabshell Inn

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