Pancetta, prawn and cod chowder

2.50 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Seafood Recipes, Soup Recipes
Servings 1 servings
Calories 260 kcal


  • 1tbsp Olive Oil
  • 1 Small onion, diced
  • 100g Pancetta, diced
  • 1 Large / 2 medium Maris Piper Potatoes, cut into cubes
  • 750ml Chicken Stock (you can use fish stock but I prefer chicken)
  • 1 Bay leaf
  • Pinch of Mace
  • 250ml Whole milk
  • 250g Sweetcorn – tinned/frozen/fresh
  • 250g fresh cod / white fish of choice
  • 125 fresh/frozen king prawns
  • Splash of double cream
  • Tablespoon finely chopped chives


  • Add the oil to a hot pan set over a medium / high heat. Add the onion and sauté until slightly softened. Add the pancetta, reserving a quarter, and the potatoes.
  • Cook until the pancetta is crisp and the potatoes start to soften.
  • Pour over the stock and drop in the bay leaf.
  • Simmer, covered, until the potatoes are fully cooked (dropping off a knife).
  • Remove half of the potato, pancetta and onion with a slotted spoon and set aside. Discard the bay leaf.
  • Add the soup along with the milk to a food processor and blend until smooth.
  • Meanwhile, add the fish, prawns and corn to the pan over a medium heat. Pour over the soup, and add the reserved potato mixture. Add the pinch of mace.
  • Simmer, covered, until fish is cooked – the white fish should be opaque, flaky and moist. Do not boil!
  • Add cream, salt and pepper to taste.
  • To serve, ladle into bowls and sprinkle with chives and the remaining crispy pancetta.

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