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Rustic seafood chowder

Serves: 4 people
Prep time:



  • 1 medium carrot, finely chopped
  • 1 stick celery, finely chopped
  • 3 (750g) medium  potatoes, peeled, roughly chopped
  • 1 L (4 cups) Campbell’s Real Stock- Fish
  • 2 corn cobs or 1 x 190g can corn
  • 500g seafood marinara mix
  • 200ml thickened cream
  • Sea salt and freshly ground pepper, to taste
  • 2 tbs chives, chopped
  • 2 tbs fresh parsley, chopped


  1. Place carrot, celery, potatoes and Campbell’s Real Stock in a large pot. Cover and bring to the boil. Reduce heat and simmer for 10 minutes, or until vegetables are tender. Process mixture until smooth.
  2. Add corn to the soup and simmer for 10 minutes, or until corn is tender.
  3. Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
  4. Stir through chives and parsley. Serve.