Fiji By Food Enthusiasts · 6 min read

National Dish Fiji: Seafood Chowder (Recipe)

Creamy Fijian seafood chowder in a bowl garnished with fresh coriander

In this article

Meet Seafood Chowder, a creamy celebration of the South Pacific in a single bowl. This Fijian classic brings together the freshest treasures of the ocean in a silky coconut milk base, gently warmed with turmeric, garlic and ginger. It is the kind of dish made for unhurried evenings and good company, and with every spoonful you can almost feel the soft Fijian surf lapping at the shore. Bring a taste of island life straight to your own kitchen.

About Seafood Chowder

Seafood Chowder is a true feast of flavours and textures. Originally from Fiji, it gathers the best the Pacific Ocean has to offer into a rich, creamy base. This delicious soup is more than just a meal — it is an invitation to relaxed, sociable evenings spent around the table. The combination of tender seafood and fragrant spices makes it a wonderfully comforting dish, equally suited to a quiet supper or a special gathering, much like the heartier Seafood Coconut Stew enjoyed across the islands.

Ingredients (serves 1–2)

200 g mixed seafood (e.g. prawns, mussels, fish)
400 ml coconut milk
1 potato, diced
1 small onion, finely chopped
2 garlic cloves, crushed
1 tsp ginger paste
1 tsp ground turmeric
Salt and pepper, to taste
Fresh coriander leaves, to garnish

Shopping for the ingredients

To make a great Seafood Chowder, you will want fresh ingredients that deliver the best possible flavour. Pay particular attention to the quality of the seafood, since it sits right at the heart of the dish. Visit a local fishmonger or a trusted supermarket to track down the freshest produce. The coconut milk should be of good quality too, as this is what gives the chowder its signature creaminess.

Preparing the dish

Preparing Seafood Chowder is straightforward, but a little groundwork makes all the difference to the final result. Start by dicing the potato and finely chopping the onion — these form the flavour base of your chowder. Get the garlic cloves and ginger ready as well, since they add the crucial aromatics that give the soup its character. A tidy, well-organised work surface lets everything come together smoothly.

Step-by-step instructions

Heat a pan over medium heat and add a little oil.
Add the chopped onion and sauté until soft.
Stir in the garlic and ginger paste and fry briefly until fragrant.
Add the diced potato, ground turmeric, salt and pepper, and cook for a few minutes.
Pour in the coconut milk and bring the mixture to the boil.
Once the potatoes are tender, add the seafood and cook for a further 5–10 minutes.
Serve the chowder hot, garnished with fresh coriander leaves.

Gluten-free / lactose-free version

Seafood Chowder is naturally gluten-free and lactose-free, as long as you take care with your ingredients. Avoid any gluten-containing stocks or accompaniments during preparation. The coconut milk is an excellent lactose-free alternative that lends the chowder its lovely creamy texture. This makes the dish enjoyable for a wide range of people, whatever their dietary needs.

Tips for vegans and vegetarians

For vegans and vegetarians, Seafood Chowder is easily adapted to suit a plant-based diet. Swap the seafood for marinated tofu cubes or a selection of vegetables that soak up the flavours as they cook. Courgette, carrots and a plant-based stock can achieve a similar depth of flavour. This approach keeps the original spirit of the chowder intact while making it accessible to everyone, in the same generous way as a comforting Coconut And Lemongrass Soup.

More tips and tricks

One of the best tips for making Seafood Chowder is to use fresh ingredients, as they improve the flavour enormously. You can also experiment with the spices to intensify the aroma to your taste. Extra herbs such as dill or parsley can be added for a fresh finish. Be sure to taste the chowder before serving and adjust the seasoning if needed.

Adapting the recipe to your taste

The beauty of Seafood Chowder lies in its versatility. The recipe is easy to tweak to suit different tastes and preferences. You might add Asian-inspired notes with a little soy sauce and miso for a whole new flavour profile. The choice of seafood can vary too, depending on what is freshest and most readily available — a flexibility shared by many dishes in Fijian cuisine.

Ingredient substitutions

If you cannot find some of the ingredients for Seafood Chowder, there are always alternatives. Instead of coconut milk, you could use another plant-based milk, though the flavour and texture may vary. For the seafood, tinned flaked tuna or ready-prepared options offer a quick and easy solution. Experimentation is the key to creating a delicious chowder that matches your own preferences, much as you would when making a Coconut Fish Soup.

Drink pairing ideas

Choosing the right drink to go with Seafood Chowder can round off the whole experience. A light, crisp white wine such as a Sauvignon Blanc pairs beautifully with the flavours of the chowder. If you prefer to stay alcohol-free, a refreshing ginger lemonade is an excellent choice that balances the creamy notes. Aim for a drink that both complements the chowder and lifts the overall impression of the meal.

Serving and presentation ideas

An attractive presentation can turn your Seafood Chowder into a real feast. Serve the chowder in deep bowls and garnish with fresh coriander leaves or a little extra spice. A squeeze of lime juice can add an extra hit of freshness. To enhance the occasion, set some crusty bread or crackers on the side for dipping — a fitting partner to this island favourite.

A bit of history

Seafood Chowder has its roots in the traditions of Fiji’s coastal communities. The dish is a symbol of Fijian culture, reflecting both a deep connection to the sea and the ready availability of fresh seafood. In many Fijian households this chowder is prepared from time to time and often served at festive occasions. Today it is enjoyed well beyond the islands and has become a must-try for any lover of seafood, sitting comfortably alongside coastal classics like Coconut Crab Soup.

More recipe ideas

Summary: Seafood Chowder

Seafood Chowder offers a unique taste experience that brings the flavours of the Pacific Ocean into your kitchen. With fresh seafood, creamy coconut milk and a generous mix of spices, it is perfect for sociable evenings. Whether you need a gluten-free and lactose-free option or want to try a vegan version, the chowder is easily adapted to suit different tastes. Enjoy this delicious dish and let the exotic flavours of Fiji work their magic.