Seafood Chowder (with Mussels, Kahawai, Wakame)

A rich, comforting seafood chowder packed with fresh Coromandel flavours. Tender mussels, smoky kahawai, and hearty vegetables are simmered in a creamy broth, finished with wakame for a natural umami boost and subtle taste of the sea. Proper chowder, done right. We make this soup regualary for our customers!

Ingredients

• 1 onion, finely diced
• 3 tbsp whitewine
• ¼ cup flour
• ½ cup cooking cream
• 200g cooked vegetables (we pre-cook cubed carrots & potatoes)
• 300g raw mussels (with juices)
• 300g smoked kahawai, flaked
• 1 tbsp chicken stock powder
• 500ml water
• 100g wakame, chopped

Method

1. Build your base
   In a large pot over medium heat, fry the diced onion with the wine. Cook until the onion is soft and translucent and the wine has reduced.
2. Create the roux
   Add the flour and stir well to coat the onions. Cook for 1–2 minutes to remove the raw flour taste.
3. Add cream
   Pour in the cream, stirring continuously to form a thick, smooth base.
4. Add vegetables
   Stir in the cooked carrots and potatoes, allowing them to warm through and absorb the flavours.
5. Bring in the seafood
   Add the raw mussels along with their juices, followed by the smoked kahawai.
6. Build the broth
   Stir in the chicken stock and pour in the water. Mix well to combine.
7. Simmer
   Bring to a gentle simmer and cook for 5–10 minutes, or until the mussels are fully cooked and have opened.
8. Finish with wakame
   Add the chopped wakame and simmer for a further 2–3 minutes.
9. Serve
   Taste and adjust seasoning if needed. Serve hot with crusty bread.