Chowder is a hardy winter meal. This rich and creamy recipe provided by a staff member, who often cooks it following an evening shift at John’s Fish, is quick and easy to prepare. The seafood combinations can be varied according to personal preference. Oysters when in season can also be added.

• 1 Tablespoon Butter (maybe more)
• 1 Onion, chopped
• 1 Carrot, cut into small cubes (optional)
• 2 Tablespoons Flour
• 1 - 2 Cups Milk (approx)
• 1 Fillet Blue Warehou, cut into small pieces
• A handful of cooked Mussel Meat (see John’s Fish)
• A handful of cooked and peeled All Purpose Shrimps (see John’s Fish)
• A handful of Surimi, roughly chopped (see John’s Fish)
• 1 Squid Tube, cut into rings and halved into slices (see John’s Fish)
• Chopped Parsley

In a large pot, melt the butter and fry the onion. Add the carrot and cook until the onion softens and browns slightly. Add the flour and stir to form a paste. Pour in the first cup of milk and stir to make a roux sauce. Add the fish and the squid and cook through. Add more milk depending on desired thickness. Finally, add all other cooked seafood and season to taste. Stir in the parsley and serve.