Chowder breathes reassurance. It steams consolation.
~Clementine Paddleford
Seafood Chowder Recipe
Seafood Chowder
Photo by Carol Elep
Ingredients
1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potatoes, halved
pinch nutmeg
pinch cayenne pepper
300ml milk
1 1/2 cup fish mix (salmon, haddock and smoked haddock)
4 tbsp single cream
1 cup cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve
Heat the oil in a large saucepan over a medium heat, then add the onion and bacon.
Cook for 8-10 mins until the onion is soft and the bacon is cooked.
Stir in the flour, then cook for a further 2 mins.
Pour in the fish stock and bring it up to a gentle simmer.
Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
Add the nutmeg, cayenne pepper and some seasoning, then stir in the milk.
Add the fish mix into the pan, gently simmer for 4 mins.
Add the cream and shellfish, then simmer for 1 min more.
Check the seasoning.
Sprinkle with the parsley and serve with some crusty bread.