Creamy Snapper Chowder Recipe

Creamy Snapper Chowder Recipe


Tuck into our  Creamy Snapper Chowder, a taste sensation simmering with chunks of fresh snapper, a rich and creamy broth, and a medley of seasonal veggies. It's the perfect way to warm up a chilly Aussie evening, bringing a touch of the seaside straight to your table.


  • 30g butter
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 100ml white wine
  • 2 tablespoons flour
  • 750ml fish stock
  • 500ml milk
  • 2 potatoes, diced
  • 1 cup corn kernels
  • 500g snapper fillets, cut into chunks
  • 1 cup peas
  • Salt and pepper, to taste
  • Green onions, for garnish
  • Crusty bread, to serve


  1. Prepare the Base
    1 Prepare the Base

    Melt butter in a large pot and sauté onions, garlic, and carrots until soft. Stir in flour, then slowly add white wine and let it reduce for a few minutes.

  2. Simmer the Soup
    2 Simmer the Soup

    Gradually pour in fish stock and milk, bringing the mixture to a simmer. Add diced potatoes and corn, cooking until the potatoes are tender, approximately 15-20 minutes.

  3. Add the Snapper
    3 Add the Snapper

    Introduce snapper fillets to the pot, cooking gently until the fish is flaky and cooked through, which typically takes about 10 minutes. Stir in peas during the last few minutes of cooking.

  4. Garnish and Serve
    4 Garnish and Serve

    Adjust the seasoning with salt and pepper, garnish with chopped green onions, and serve hot alongside crusty bread.

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