Name: Big-batch slow-cooker seafood chowder recipe
Prep time: 20 min
Cook time: 225 min
Total time: 245 min
Yield: 10
Cuisine: australian
Ingredients: 250.00 ml pumpkin, peeled and cubed; 1 large brown onion, diced; 1 leek, washed and sliced; 2 carrots, peeled and diced; 2 sticks celery, diced; 2 litres fish stock; 1 bay leaf; 3 potatoes, peeled and diced; 300ml cooking cream; 1kg frozen mixed seafood (marinara mix or similar); 1 lemon, juiced; Chives, chopped, for garnish

by Greer Worsley Last updated on 01/24/2023

This fresh big batch seafood chowder can be cooked in the slow cooker or on the stove top. Use a pre-made marinara mix to make it super easy. - Greer Worsley

Ingredients

1 cup pumpkin, peeled and cubed
1 large brown onion, diced
1 leek, washed and sliced
2 carrots, peeled and diced
2 sticks celery, diced
2 litres fish stock
1 bay leaf
3 potatoes, peeled and diced
300ml cooking cream
1kg frozen mixed seafood (marinara mix or similar)
1 lemon, juiced
Chives, chopped, for garnish

Method

Step 1

Cook pumpkin in the microwave or a small saucepan with a little water until soft. Drain and mash.
Step 2

Place onion, leek, carrots and celery in the bowl of a slow cooker. Add stock, bay leaf and potatoes. Cook for 2 1/2 hours on high until vegetables are soft. Add mashed pumpkin and stir well. Pour in cream. Bring to a simmer, and taste for seasoning, adding salt and pepper if necessary, then add seafood. Cook for a further 30 minutes until seafood is just cooked through. Stir through lemon juice just before serving.
Step 3

Alternatively, cook in a large pot on the stove. Cook onion, leek, carrots and celery in a little oil in over gentle heat until starting to soften. Pour in stock, bay leaf and potatoes. Bring to the boil, then reduce heat and simmer for 20 minutes until vegetables are soft and potatoes are cooked. Stir through mashed pumpkin, then add cream and return to the boil. Add seafood and cook for 2-3 minutes until seafood is just cooked and the soup is hot, but don’t boil it again or the seafood will be tough. Add seasoning if required, and stir through the lemon juice just before serving.
Step 4

Serve with a sprinkling of fresh chives.

Recipe Notes

from Australia’s Best Recipes team

I used frozen marinara mix with prawns, mussels, calamari and fish, but you can buy fresh marinara mix from the deli counter, or use any fresh seafood you like.

You can omit the pumpkin if you prefer, but it adds a nice depth of colour to the chowder.

Recipe and photo by Greer Worsley.