60g butter�������������� 2 spring onions(chopped)
1/3 cup flour�������������pinch of cayenne pepper
salt & pepper�������������3 cups of fish stock
2x medium spuds(cubed)����300g tin cream style corn
2/3 cup sour cream������� chopped parsley
100g crab meat������������12 mussells(chopped)
160g shrimps(peeled)������130g cubed tarakihi fillets
*naturally other fish ingredients can be substituted or added. These are just the ones I used last time. I quite like the idea of crayfish and scallops but no-one has been kind enough to give me any...

Melt the butter in a pan. Add the spring onions and fry until softened. Stir in the flour, cayenne, and salt & pepper to taste and cook for 1 minute.
Gradually add the stock and bring to the boil. Add the seafood ingredients, the corn & potatoes & simmer for 15 minutes, or until potatoes are soft but still hold their shape.
Stir in the sour cream. Sprinkle with parsley to serve.

I could live on this...

Thanks Mars.... im going to throw some meat from fish heads in that lot should be ok you reckon??.....

Cheers Lethal

well Mars i tried your chowder out im so full im having problems sitting here writing this it is fantastic mate..... i made up about 20 cups of the stuff with the meat off the fish heads of those two fish i caught yesterday, i left the sweetcorn out because thats not me, took the whole pot up to me mates place and he and i plus familys and 3 kids still could not finish it off... WOW mate i will be having more of that thanks.........

its a winner alright just had the last of it for launch, just need some more heads......... hell its nice........those two heads and i didnt completely cover them produced enough to feed 4 adults 2 of them twice and 3 kids with still 1/2 a liter of stock left over....

Crikey! This is an old thread!

Catchelot wrote: Time to bring this out of the archives... Trying this tonight, RIP Eric - Lethal Didn't have fish stock so using a cup of chicken stock and two cups of seafood soup (packet) Shelled some mussells, bought some scallops and raw prawns and using frozen dory. Oh and only one cubed potato and three chopped yams just to add a difference. Simmering now and holy mackeral the smell, absolutely divine!

You can make you own fish stock.