Abalone Chowder

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Author: The Cook


  • 500 g fresh abalone, ground or chopped very finely
  • ¼ cup butter mixed with 2 tablespoons oil
  • ½ cup leeks, thinly sliced
  • ½ cup onions, chopped
  • ½ cup green capsicums (bell peppers), chopped
  • ¼ cup celery, chopped
  • 1 cup fish stock
  • 2 cups diced potatoes
  • salt and pepper, to taste

For sauce

  • ¼ cup butter
  • ½ cup flour
  • salt, to taste
  • pinch ground nutmeg
  • pinch of cayenne pepper
  • 1 cup milk
  • 1 cup cream
  • ¼ cup sherry


  • In a large saucepan, put the oil and butter mix. When mixture is hot, add all of the vegetables and saute them until they are lightly brown.
  • Add the chopped abalone and the fish stock, and then bring to the boil.
  • Add the diced potatoes and let the chowder simmer while you prepare the following cream sauce.

For cream sauce

  • In a separate saucepan, melt butter. Add the flour, then blend it in thoroughly.
  • Add salt to taste, a pinch of nutmeg, and cayenne pepper. Let simmer for 2 minutes.
  • Mix the cream and milk together, add to the flour mixture and heat gently, mixing constantly. When smooth, add Sherry.
  • Add this cream sauce to the simmering chowder. Bring to a quick boil, stirring well.
  • Serve with chunks of French Bread.
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