A rich and comforting seafood chowder, created by an executive sous chef from the Boardwalk Hotel and Casino’s culinary team, combines fresh seafood, creamy textures and warming flavours to create the perfect dish for cold coastal days.

This hearty winter recipe is designed to nourish and satisfy, bringing together simple ingredients in a bowl of comforting goodness with every spoonful.

Ingredients (serves 4–6)

• 2 tbsp butter or olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 carrot, diced (optional but adds sweetness)
• 2 tbsp flour (to thicken)
• 3 cups fish stock (or chicken stock if you don’t have fish stock)
• 1 cup milk
• 1 cup cream (or use extra milk for a lighter version)
• 400–500g mixed seafood (prawns, white fish, calamari, mussels — fresh or frozen)
• Salt and pepper to taste
• 1 tsp paprika (optional for depth)
• Fresh parsley (optional garnish)

Method

1. Sauté the base
   Melt butter in a large pot. Add onion and cook until soft (about 3–4 minutes). Add garlic and stir for 30 seconds.
2. Add vegetables
   Add potatoes and carrot. Stir for a minute.
3. Thicken the soup
   Sprinkle in flour and stir well so everything is coated.
4. Add liquid
   Slowly pour in stock while stirring to avoid lumps. Bring to a gentle simmer and cook until potatoes are soft (about 10–15 minutes).
5. Make it creamy
   Add milk and cream. Stir and let it heat through (don’t boil too hard).
6. Add seafood
   Add seafood and cook for 5–7 minutes until cooked through (prawns turn pink, fish flakes easily).
7. Season
   Add salt, pepper, and paprika to taste.
8. Serve
   Garnish with fresh parsley and serve warm with crusty bread.

Chef Tips for Perfect Seafood Chowder

• Build flavour early (don’t rush the base): Let your onions cook slowly until soft and slightly sweet. If you rush this step, the whole chowder can taste flat.
• Cut potatoes evenly: Keep your potato cubes the same size so they cook at the same rate. This avoids some being mushy while others are still hard.
• Don’t overcook the seafood: This is the biggest mistake. Add seafood at the very end and cook just until done: Overcooked seafood becomes rubbery fast.
• Control thickness properly: If it’s too thick, add a splash of warm stock or milk.
  If it’s too thin, let it simmer uncovered for a few extra minutes
• Add fresh herbs at the end: Parsley, dill, or even a little thyme added at the end keeps the flavour fresh and bright (not dull or “cooked out”).