Strathroy Seafood Chowder


  • Olive oil
  • 110g streaky bacon, cut into lardons
  • 225g finely chopped onions
  • 25g flour
  • 850ml fish stock
  • 425ml Strathroy full-fat milk
  • Bouquet garni (6 parsley stalks, 2 sprigs of thyme and a couple of bay leaves)
  • 4 large potatoes cut into 1cm cubes
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • Pinch of cayenne pepper
  • 700g Smoked haddock, cod, salmon and cod, free of bones and skin
  • 150ml Strathroy single cream
  • 450g mixed prawns and mussels
  • Fresh Parsley


Lightly poach the smoked fish in the milk, imparting the flavour. Simmer the potatoes for 5-6 minutes until they are almost cooked and set aside. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for another 1-2 minutes. Add the fish stock. Add the infused milk, bouquet garni and potatoes. Season well with salt, pepper, nutmeg and cayenne.

Cut the fish into small cubes and add to the pot. Simmer the gently for 3-4 minutes, stir in the cream and add the prawns and mussels (cooking until they open - discarding any unopened). Add salt and pepper to taste and sprinkle with freshly chopped parsley. Serve in a deep bowl and enjoy with crusty bread and butter.

More Receipes:

Find out about our Farmers

Find our Farmers