Clem's Seafood Chowder
 
 

Although "chowder" sounds a bit Indian, it originates from the French word chaudière, which means cauldron (or a large cooking pot). In culinary description, it is a hearty, creamy soup, usually with seafood.

For Sarawak Day today, I decided to have a seafood chowder with garlic buttered crusty baguette slices. Nothing better than a hearty soup for cold winter days.


You can make either a creamy white version or paprika-toned one like mine tonight - the option is determined by whether you chose to use Old Bay seasoning like I did. Old Bay seasoning contains paprika which colours the soup an orange/brown tone.

Old Bay seasoning originated in Baltimore, Maryland in 1939. It is a mix of seven more herbs and spices (18) than Colonel Sanders's blend for KFC. It is often used with seafood on the east coast of the US especially in seafood boils.
 


INGREDIENTS

  • Your choice of seafood.
    I used Black Mussels in the shell, prawns and Kingfish fillet (you could also add Venus Clams and cuttlefish).
    Count around 4 mussels per diner and proportionate amounts of the other seafood accordingly.
     
  • Celery (a few stems).
     
  • Leek (if you like)( half of one is plenty).
     
  • Onion (one medium sized one)
     
  • A few cloves of garlic if you are so inclined.
     
  • Potatoes (1 or 2 medium-sized ones).
     
  • Bacon (3 - 4 slices).
    Omit this if you prefer.
     
  • Cream.
    You may also use cream with milk (if cream alone is too rich for you).
     
  • Butter.
     
  • Plain flour.
     
  • Seafood, fish or chicken stock.
    Stock powders with water can be used as a good substitute.
     
  • Old Bay seasoning powder.
    If you don't use this seasoning, you may want to add dill and parsley to your cook as substitutes.
     
  • Condiments.
     

METHOD

  1. Prepare your seafood.
    Cut into small pieces bearing in mind that it will be easy to have the soup if it is spoonable (the big pieces in my photo below is not typical).
    However, if you using fish, make sure that the pieces are not too small as to disintegrate in the soup when stirred.
     
  2. Cut the potatoes into small cubes.
     
  3. Cut the bacon (if used) into small pieces.
     
  4. Slice the onion, celery, leek, and garlic (if used) into fine pieces.
     
  5. In a little cooking oil, fry the bacon pieces until crispy.
     
  6. Add some butter and then add the onion, celery and leek fry until they are soft. Then add the garlic if used.
     
  7. Add the flour and fry it well.
     
  8. Add two to three heaped teaspoonfuls (or to taste) of Old Spice seasoning. NOTE: Old Bay seasoning is spicy),
    and your stock liquid (or water and stock powder).
    Stir well at this stage as the flour thickens the building soup.
    Use as much liquid as you think will make for a good soup with your amount of seafood.
     
  9. With the soup boiling, add your seafood.
    Bring all the seafood to the point of just cooked.
     
  10. Adjust the taste of the soup to your liking with condiments.
     
  11. Dish out and serve with crusty bread.
     
  


Clem's Old Bay seasoned Seafood Chowder

 

 

ENJOY!

 

 

www.clemkuek.com

 

22 July 2026
 

 



Created by Clem Kuek