Seafood Marinara Chowder

Published 19th June, 2020

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 40 Mins


  • 600gm Angelakis Marinara Mix
  • 200 gm Piece of Barossa Fine Foods Meaty Speck
  • 1 Small Brown Onion, finely chopped
  • 2 Cloves Garlic, finely chopped
  • 1 Leek (white part) finely sliced
  • 1 tbls Olive Oil
  • 50 gm Butter
  • 1 tbls Plain Flour
  • ½ Cup White Wine
  • 2 Cups Chicken or Fish Stock
  • 2 Cups Milk
  • 600 gm White Potatoes
  • ½ Cup Cream
  • Sea Salt
  • Black Pepper
  • Chopped Parsley, to serve


  1. Peel and cut the potatoes into one centimetre cubes, set aside.
  2. Remove the rind from the piece of meaty speck and cut into one centimetre cubes. Heat the olive oil in a heavy based sauce pan over medium heat, fry the cubes of speck until they start to colour, reduce the heat a little and add the onion, leek & garlic. Cook without colour until soft and fragrant.
  3. Add the butter to the saucepan along with the plain flour, cook for 1-2 minutes then add the white wine, continue to cook for a further minute.
  4. Add the chicken or fish stock, milk and the cubed potatoes, allow to simmer for 15-20 minutes or until the potatoes are tender.
  5. Once the potatoes are cooked, add the seafood marinara mix and gently stir in the cream, allow to simmer for a few minutes until the seafood is cooked through.
  6. Season with sea salt & black pepper, serve with crusty bread and garnish with chopped parsley