Streamed Chowder

Vegetable and Seafood Chowder

Streamed seafood chowder is a type of soupy vegetable Stir-fry with any seafood you still have left in the deepfreez or just saved for a cold winters night.

Sometimes it is a good thing to deviate from the traditional seafood dishes and just do something else like cooking a streamer.intery day.

To start off with this dish, we get our ingredience together and ready on the table or where ever you normaly prepare your food.

Streamer Seafoo


1 cup or 200 ml thickened cream

1 medium carrot, finely chopped

1 stick celery, finely chopped

2 corn cobs

2 tabs chopped fresh chives

2 tabs chopped fresh parsley

25g butter

4 cups chicken stock

500g or 1 lb. mixed streamed seafood - whatever you can find that is fresh

750g or 1.5 lb. peeled potatoes, roughly chopped

Crusty French bread


Place celery, carrot, potatoes and the stock in a large saucepan or crockpot. Cover it and bring to the boil.

Lower the heat and gently simmer for about 20- 30 minutes, until the vegetables are cooked but still a little firm.

Slice the corn kernels from the cobs and add it to your soup. Simmer for 5-10 minutes again to cook the corn kernels.

Reduce the heat and add the cream and steamed seafood. Stir and heat gently without boiling the broth for an additional 3 minutes or until the seafood is just cooked.

Keep the chowder hot and season to taste before serving. Stir through parsley and chives.

Serve it immediately with crusty bread or sourdough.

If you like garlic you can make garlic bread or something similar like a cheese bread or cheese straws.

The creaminess of the Chowder lends itself to enjoy some measure of sweetness with it. Something like fruit chutney or any dip you like to enjoy with the bead.

To round off your Streamed Seafood Chowder in a nice and smooth way – although this is a winter dish – you could spoil yourself, your family or your friends with nice creamy ice cream topped with a tot of sweet wine or a peppermint liqueur.


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