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Blue cod and Bluff oyster chowder

  • 10 minutes
  • 10 minutes
  • 6
Blue cod and Bluff oyster chowder

Combining two of our Southern Ocean's finest gifts, cod and Bluff oysters, and cooking them with generous amounts of creamy butter and milk, Karen creates - with so little effort - an elegant and seriously delicious chowder.


  • 350-400 grams blue cod
  • 12-14 bluff oysters (halved, if wished)
  • 1 teaspoon minced garlic
  • 125 grams butter
  • ¼ cup flour
  • 2-2½ cups milk
  • ½ cup cream
  • ¼ cup chopped fresh parsley


  1. Cut the cod into chunky, bite-sized pieces. Place in a large frying-pan with the oysters, garlic and half the butter. Cook over a low heat until the edges of the seafood just begin to curl up. Remove the seafood from the frying pan and set aside.
  2. Add the remaining butter to the frying pan and melt over a low heat. Stir in the flour and cook for 1 minute until frothy. Gradually add the milk to make a smooth sauce. Cook, stirring over a low heat, until thickened to the consistency of pouring cream. Add more milk if required.
  3. Return the seafood to the saucepan and season the chowder with pepper. Stir in the cream and parsley just before serving. Serve immediately, before the seafood has a chance to become tough.

Cooks Tips

- If the parsley is added too early to a white sauce-based dish such as this chowder, it can turn the sauce a greyish colour, so add just before serving.

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