There are so many versions of seafood chowder and such debate about its origins, so I’m not going to add to the confusion other than to say it reminds me of a rather unusually named soup called Cullen Skink. Cullen skink is a traditional Scottish soup made from smoked fish – usually haddock, with potatoes in a creamy thick soup base. So it is very similar to seafood chowder so perhaps they both have similar origins, but if you know better I would love to hear from you. Anyway I digress, so let’s get back to how to make this delicious rich and hearty seafood delight. Seafood Chowder & Cullen Skink Recipe | Recipes.com.au
Prep time 0 min
Skill level Easy
Cook time 25 min
Serves 6
Nutritional information per serving
Carbohydrates 36.1 g
Energy 447.4 kcal
Fats 25.5 g
Fiber 3.8 g
Protein 20.3 g
Saturated Fats 13.9 g
Sodium 519.7 mg
Sugars 11.2 g


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  1. Step 1
    Heat oil in a large heavy based saucepan over medium-high heat; add garlic and leek, cook until fragrant and translucent.
  2. Step 2
    Gradually add combined milk, cream and MAGGI Cheese & Bacon Flavoured Potato Bake; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are just tender.
  3. Step 3
    Stir in corn and marinara mix. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Serve sprinkled with chives, and with crusty white bread if desired.

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