Seafood Corn Chowder

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In the interests of full disclosure:

  • this is not my recipe
  • nor have I made it before…

I have enjoyed it at my friend Victoria’s home however, where she has made it to begin the Good Friday lunch that her family host each year (they also own and run a beautiful Barossa Valley winery and restaurant, Lou Miranda Estate).

I shared a photo of it on my Instagram account and the recipe was requested, so here it is…

Seafood Corn Chowder Recipe

Cooking time 1-1.5 hours
Serves 10 average size bowls


  • 5 litres fish stock
  • 100g butter
  • 50ml olive oil
  • 2 onions
  • 3 cloves garlic
  • 4 celery sticks
  • 4 carrots
  • 3 leeks
  • 600g canned corn
  • 6 large potatoes
  • Bay leaf
  • Thyme
  • Salt and pepper to taste
  • 600ml cream (Optional – Victoria said she removed my server – sans cream – from the pot before adding cream, tasted it, and decided it tasted better without so everyone went dairy free!)
  • Scallops
  • Prawns
  • Fish (The quantity of seafood is up to you. Victoria uses about 3 prawns and scallops, and 2 chunks of fish per person)
  • Vegetable stock cube  (Optional)
  • Parsley to serve


  1. Heat the butter and oil in a large pot on a medium to high heat. The pot will need to be big enough to make up to 7 litres.
  2. Dice onion, garlic, celery, carrot and leeks, place them into the heated butter and oil, cook until onions are translucent.
  3. Chop potatoes into small chunks (the bigger the potato pieces means you need to cook the soup for longer). Tie the bay leaf and thyme with some cooking string, you need to be able to remove this from the pot before blending the soup.
  4. Add the potatoes, corn, bay leaf and thyme to the pot and cover with the fish stock, once the stock has come to the boil reduce to a simmer. If you do not have enough fish stock you can top the pot up with water.
  5. Season with salt and pepper to taste. If you find you need more flavour add the vegetable stock cube.
  6. When the potatoes are cooked through use a stick blender to make the soup smooth. Add the cream – if you choose to – and continue to cook on a simmer
  7. 10-15 minutes before you are ready to serve add the scallops, prawns and fish.
  8. Once the fish looks like it is cooked through, serve the soup in a bowl with finally chopped parsley.

Buon appetito!


Good Friday breakfast

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I’m not a very “good” Catholic, but one of the habits I do keep is not eating red meat on Good Friday.

Our other Good Friday habit is going to my friend’s house for their big, bang up Good Friday lunch. My friends are big food and wine people and love to lay on an incredible lunch for their family and friends.

With this in mind, we needed a light breakfast to get us ready for the day without overwhelming us.

White anchovies seem to be in vogue at the moment. I keep seeing them on menus and hearing about them, so I was keen to try them out myself.

I spent the week deciding how to serve them and what with, and finally decided on the below. It’s not a “recipe” as such, more a “serving suggestion”. BTW it was delicious…

White anchovies, cherry tomatoes & basil on toast


  • Basil
  • White anchovies
  • Roasted cherry tomatoes (see below for how to roast your own cherry tomatoes)
  • Gluten free bread (or lepinja bread or similar for the non-glutards)
  • Good quality olive oil


  1. Place basil, white anchovies and roasted cherry tomatoes each in their own bowl.
  2. Toast the bread, and brush with olive oil.
  3. Arrange desired quantity of basil, white anchovies and roasted cherry tomatoes on toast (I like to let people serve their own).
  4. And enjoy!

How to roast your own cherry tomatoes

To roast your own cherry tomatoes:

  1. Preheat oven to 180˙C.
  2. Rinse cherry tomatoes, pat dry and place in oven tray.
  3. Drizzle with olive oil, rolling the tomatoes around so they are all covered.
  4. Sprinkle with some good quality crushed sea salt.
  5. Roast in oven for 10-15 minutes, or until the tomatoes begin to “blister” and collapse (see below photo).
  6. Remove from oven and allow to cool. Serve warm, or even serve completely cool. They are delicious like this as an antipasti item.