Cobb Loaf Seafood Chowder

  • 45 minsCooks in 45 mins
  • Medium Medium
  • Serves 6Serves 6


Step 1

Melt butter in a large heavy base stockpot. Add onion and cook over medium heat for 3-4 mins, stirring continually until soft. Add garlic and cook for a further 30 seconds without allowing it to burn. Add flour all at once, then using a whisk cook, whisking constantly for 1 min

Step 2

Add stock, milk, and cream then whisk briskly to form a smooth sauce. Season to taste with freshly ground black pepper and salt flakes. Add potatoes and corn then cover pot and allow sauce to simmer for approximately 10 mins or until potatoes are just tender.

Step 3

Meanwhile, prepare cobb loaf bowls; cut tops off each sourdough roll and hollow out the soft bread in the centre. Place the cobb loaves on an oven tray and bake in a preheated oven of 200°C for approximately 7 mins or until warm and crisp. Add the TASSAL Salmon and seafood to the pot and cook for approximately 5 mins or until the salmon and prawns are just cooked and the pipis have opened. Ladle chowder into cobb bowls and finish with a sprinkle of dill. Serve immediately with lids resting on the side of the bread bowl and enjoy!


460g TASSAL Fresh Tassie Salmon Fillets, Skin-off, cut into 2cm cubes
60g butter
1 small white onion, finely chopped
3 cloves garlic, crushed
2 tbsp + 1 tsp flour
500ml vegetable or fish stock
300ml full cream milk
300ml thickened cream
500g washed baby potatoes, cut into quarters
2 x sweetcorn, peeled & cleaned then kernels sliced off

6 x small round sourdough rolls

18 x medium-size Tropic Co green prawns, peeled and deveined
300g fresh pipis, cleaned

To serve:
2 tbsp chopped chives