Name: Lemon Finish Hobart Seafood Chowder with Fresh Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 450 g mixed seafood (such as fish, prawns, and scallops); 200 g potatoes, diced; 150 g carrots, diced; 100 g celery, diced; 1 medium onion, chopped; 4 cloves garlic, minced; 750 ml fish stock; 250 ml heavy cream; 1 lemon, zested and juiced; 2 tbsp olive oil; to taste Salt and pepper; Fresh dill and parsley, for garnish (optional); Crusty bread, for serving (optional)

Jump to Recipe Print Recipe

Lemon Finish Hobart Seafood Chowder with Fresh Herbs

No ratings yet

Indulge your senses with a hot bowl of Hobart seafood chowder, packed with the freshest local catch and infused with robust flavors. This chowder features a bright, aromatic broth that balances perfectly with a zesty lemon finish. Garnished with a medley of fresh herbs, it’s like a taste of Hobart itself! Feel free to adjust the seafood based on what’s available, and don’t skimp on those herbs for that ultimate freshness.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1 10

Servings: 4

Course: Australia Oceania

Cuisine: Australian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

450 g mixed seafood (such as fish, prawns, and scallops)
200 g potatoes, diced
150 g carrots, diced
100 g celery, diced
1 medium onion, chopped
4 cloves garlic, minced
750 ml fish stock
250 ml heavy cream
1 lemon, zested and juiced
2 tbsp olive oil
to taste Salt and pepper
Fresh dill and parsley, for garnish optional
Crusty bread, for serving optional

Equipment

Large pot
Chef's knife
Mixing spoon
Ladle
Measuring cups and spoons
immersion blender for a smoother texture

Method

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until softened.
Add the minced garlic and sauté for an additional minute until fragrant.
Stir in the diced potatoes and pour in the fish stock. Bring to a boil, then reduce the heat and let it simmer for 15 minutes or until the potatoes are tender.
Add the mixed seafood to the pot and let it cook for another 10 minutes until the seafood is cooked through and opaque.
Lower the heat and stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste, adjusting the lemon flavor as desired.
Allow the chowder to rest for 10 minutes off the heat to let the flavors meld.
Serve hot, garnished with fresh dill and parsley. Ladle into bowls and accompany with crusty bread if desired.

Nutrition

Calories: 380kcalCarbohydrates: 32gProtein: 27gFat: 16gSodium: 720mgPotassium: 890mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

This chowder is versatile—feel free to customize your seafood selections based on what’s fresh at your local market!
If you prefer a lighter version, substitute half of the heavy cream with additional fish stock.
To store leftovers, let the chowder cool before transferring it to an airtight container; it will keep in the fridge for up to 3 days.
Reheat gently on the stove, adding a splash more of fish stock if it becomes too thick.
Enjoy the flavors of Hobart right at home!

Tried this recipe?

Let us know how it was!

Lemon Finish Hobart Seafood Chowder with Fresh Herbs