Puhoi Valley Half & Half Milk Seafood Chowder

  • Cooking Time
    25 minutes
  • Serves
    Serves 4 - 6


  • 500g frozen seafood marinara mix
  • 15 mussels (remove beards and scrub shells)
  • 15g butter
  • 3 bacon rashers, finely chopped
  • 1 red capsicum, finely chopped
  • 1 small onion, finely chopped
  • 2 Tbsp flour
  • 1½ cups Puhoi Valley Half & Half Milk
  • 1 cup fish stock
  • 2 potatoes, grated
  • 2 spring onions, finely chopped
  • 4 Tbsp parsley, freshly chopped


  1. Defrost the seafood mix in the fridge overnight.

  2. Add mussels to a large saucepan of boiling water, reduce heat, cover, and simmer for about two minutes or until shells have opened. Remove mussel meat from shells.

  3. Heat butter in another saucepan and ad bacon, red capsicum and onion. Cook over medium heat for five minutes.

  4. Add flour and stir for one minute. Remove from the heat and gradually stir in Half & Half and fish stock. Add potatoes and stir over high heat until mixture boils and thickens.

  5. Reduce heat, and simmer for five minutes so the potatoes cook and if it gets too thick add a little fish stock or water.

  6. Add marinara mix, chopped mussels, spring onions and parsley. Reheat mixture without boiling.

  7. Cook's tip: add corn, peas and mixed vegetables to this chowder if you desire.