Red Chowder

A delicious chowder full of goodness.


  • red chowder:
  • 2 l prawn head stock
  • 1 tblsp dried tarragon
  • 1 tblsp ground coriander
  • 375 g mixed fish (diced)
  • 170 ml cream
  • 2 tblsp veg oil
  • 25 g plain flour
  • 1 clove of minced or chopped garlic
  • prawn stock:
  • 400 g prawn heads
  • 1 onions (chopped)
  • 1 medium carrot (chopped)
  • 0.50 cup tomato puree
  • sea salt
  • fresh ground pepper
  • 2 tblsp veg oil


  1. Method for the prawn stock
  2. Place the oils into the pan and heat. Gently sweat off the chopped onion and carrot.
  3. Add the prawn heads, leave for about a minute without moving and then squash with a spoon to get the flavour out of the heads
  4. Add the tomato puree and water, then the salt and two or three turns of pepper. Bring to boil and leave to simmer for 10 minutes.
  5. Strain through a sieve.
  6. Method for the red chowder
  7. Put the prawn stock into a pot.
  8. Add the coriander and then the dried tarragon. Make sure you break up the tarragon to get maximum flavour. Then add the garlic.
  9. Place the flour in a small bowl and add enough veg oil to turn the flour to a paste. This makes a 'roux' which is used to thicken the soup.
  10. Add a tablespoon of the roux to the stock mixture and stir for about five minutes, if you don’t it will sink to the bottom of the pot and burn.
  11. Next take add your fish and stir gently. Stirring vigorously will break up the chunks of fish.
  12. Once they have been stirred add the pouring cream to your own taste or diet. It’s a luxury but the fish will benefit from a touch at least a little cream.
  13. Serve in a bowl and add a tipple of cream for effect.


Martin's tip: I don’t like using smoked fish in this recipe as the taste takes over so try salmon, a white fish like white Pollock, cod or haddock and maybe a prawn or two.


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