Easy Seafood Chowder Recipe

Courtesy The Gourmet Review

Are you looking for an easy seafood chowder recipe?  Well, look no further.

Today, I’m bringing you one that’s served in  the middle of the Indian Ocean at one of the most beautiful hotels in the world.

Four Seasons Seychelles just might be the dreamiest place on earth. Buckle your seat belt, because half the fun is getting there. The other half is savoring fabulous food influenced from Europe, India and Africa.

I’m not proud when it comes to food.  I begged Executive Chef Dave Minten to share his easy seafood chowder recipe. After all, he created  this and many more international  and exotic dishes – each one presented with an an artistic twist.

I’m always looking for an easy dinner idea or a simple recipe that has a great story. What gets better than an easy seafood chowder recipe from exotic Seychelles, where ingredients are caught in the local waters surrounding the islands every morning.

Thanks to Executive Chef Dave Minten for an unforgettable gastronomique adventure during our stay and sharing your easy seafood chowder recipe with The Gourmet Review.



2 tablespoons olive oil

2/3 cup finely chopped onion

2/3  cup diced celery

1/2 cup steamed potatoes. Cube into bite size pieces.

1/2 cup finely chopped bacon

1 teaspoons chopped  fresh thyme

4 1/4 cups or 1 liter fish stock (I used chicken stock, because I couldn’t find fish stock)

 2 1/3  cups cream or 1/2 and 1/2

 8  tablespoons butter

1/2 cup chopped fresh parsley

1 1/2 cups snapper filet (not frozen) cubed  (You can substitute true cod filet)

1 1/2 cup shrimp cut into pieces

1 1/2 cup chopped scallop

1/2 cup flour

Dill for garnish

Fresh thyme for garnish


Make sure the onions, celery and potatoes are lightly packed in the measuring cup when measuring. Cook bacon first.  Remove the bacon and blot to eliminate excess fat.

Saute the vegetables, potato, herbs and bacon in the olive oil and butter.

Add flour to make a roux.

Combine the stock and cream. Make sure you whisk the mixture until the flour in the roux is dissolved.

Add in the seafood and let simmer for 6 minutes. Don’t overcook.

Season with salt and pepper.

Just before serving, add the chopped parsley to the soup.

Garnish with freshly chopped dill and fresh thyme.

And voila! A gourmet, yet easy seafood chowder recipe. Enjoy!


Easy Seafood Chowder Recipe

Courtesy The Gourmet Review

Take a moment to check out the website for Four Seasons Resort Seychelles.   The videos and photographs are absolutely stunning. How does Four Seasons have such romantic destinations? It’s always the people who complete the experience.

All the rooms are about 2200 sf, with sweeping views of the clear blue ocean. Each one boasts an individual swimming pool and oversized decks – all nestled in the hillside. Best of all are the outdoor showers! This is truly a movie set location!

Here’s how you get to this paradise destination. US to London, London to Kenya (or Dubai)  for a short safari and then Kenya Airways (or Emerites from Dubai) to Seychelles. Landing over turquoise water and powder white sand definitely sets the mood for a romantic vacation.

Special thanks to Executive Chef Dave  Minten (center), Brice Delclos, Director of Food and Beverage (R)  and Maxime Regard, Assistant Director of Food and Beverage (L) in the photo above, for our fabulous experience.

If you can’t travel to the Seychelles, perhaps you can try another romantic destination at Four Seasons Bora Bora or Four Seasons Hualalai in Hawaii – two more of my favorites!

– The Gourmet Review


Print Friendly
Share and Enjoy:
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks