Pancetta, prawn and cod chowder

Course: Seafood Recipes, Soup Recipes


Prep time


Cooking time






  • 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.