Cornwall-Inspired Creamy Seafood Chowder with Sweetcorn and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty seafood chowder featuring fresh fish, sweetcorn, and potatoes in a creamy broth, echoing Cornwall’s coastal bounty. This british-inspired seafood ready in about 45 minutes pairs (9 oz), shelled Cooked mussels, (1 cup) Sweetcorn kernels, (2 medium), peeled and diced Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 British cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, melt 2 tbsp unsalted butter over medium heat until foaming, then add 1 medium finely chopped onion and 2 diced celery stalks; sauté for 5 minutes until soft and translucent.
  2. Step 2: Stir in 2 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
  3. Step 3: Gradually whisk in 750 ml fish stock and 250 ml whole milk, bringing to a simmer.
  4. Step 4: Add 300 g peeled and diced potatoes and 150 g sweetcorn kernels, simmer uncovered for 15 minutes until potatoes are tender.
  5. Step 5: Gently fold in 400 g cod chunks and 250 g cooked mussels, simmer for 5 minutes until fish is opaque and cooked through.
  6. Step 6: Stir in 100 ml heavy cream, 1 tsp salt, and 1/2 tsp black pepper, heating through but not boiling.
  7. Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Cornwall-Inspired Creamy Seafood Chowder with Sweetcorn and Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cornwall-Inspired Creamy Seafood Chowder with Sweetcorn and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1 cup) sweetcorn kernels from drying out.

Can I substitute ingredients in Cornwall-Inspired Creamy Seafood Chowder with Sweetcorn and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cornwall-Inspired Creamy Seafood Chowder with Sweetcorn and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cornwall-Inspired Creamy Seafood Chowder with Sweetcorn and Potatoes?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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