Full cream seafood chowder

I use pams has more flavour

That's a winner with me, too.

Hi guys looking for a full cream seafood chowder for xmas day anyone got a good recipie?

Thanks

Paul

I just made a white sauce - roux method - but make it thinner.You may like to replace some of the milk with either fish stock or chicken - chicken gives a milder flavour.Put the fish in first and barely simmer it - when half cooked added the other things.I particularly like surimi and prawns.Chop up mussels if you like.A small amount of garlic is nice as well.
Not really a recipe I know but any basic cookbook will have a white sauce recipe in it.If you want it really creamy, add some cream just prior to serving.

maggi seafood soup mix is a good base

I use the Jo Seagar recipe.Taste so good and so easy to make.

Smoked seafood Chowder
100 g butter
1 leek, finely sliced
1 medium onion, chopped
1 tablespoon flour
1 cup fish stock (use the liquid from the canned smoked
fish)
2 cups milk
1 cup sweetcorn (fresh off the cob, frozen, canned or
creamed)
1 potato, peeled and diced into small pieces
1 x 310 g can of smoked fish fillets, or 2 cups flaked
smoked fish 2 cups (approx)
mixed seafood
1/2 cup cream
1/2 cup parsley, chopped
salt and freshly ground black pepper
To make SMOKED SEAFOOD CHOWDER
Heat the butter in a large saucepan add the sliced leek and
onion. Stir-fry 3-4 minutes, then add the flour and stir well.
Stir over a gentle heat and add the fish stock and milk. Add
the corn, diced potato, smoked fish and other seafood.
Gently simmer until potato is softened and the soup is
smooth and thick. Finally add the cream and parsley and
season to taste with pepper and a little salt (note that
smoked fish tends to be quite salty).