Thick and creamy seafood chowder
This tried and tested seafood chowder is thick, creamy and rustic. Serve with some crusty bread for cleaning the bowl.
Ingredients
Serves: 8
- 2 tablespoons olive oil
- 110g smoky bacon, rind removed and chopped
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small red chilli, seeded and minced
- 2 tablespoons plain flour
- 800ml fish stock
- 4 large potatoes, finely diced
- 350ml full fat milk
- salt and pepper, to taste
- 1 pinch cayenne pepper
- 2 tablespoons chopped fresh parsley
- 850g mixed white fish, bones and skins removed
- 160ml double cream
- 450g mixed shellfish, cooked
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Heat the oil in a large casserole dish and add the bacon. Cook and stir until evenly browned. Add the onion, garlic and chilli and cook and stir for 3 minutes until soft and fragrant. Stir in the flour and cook until straw coloured. Add the fish stock, potatoes and milk and season well. Add the cayenne pepper and the parsley. Allow to simmer for 7 to 10 minutes until the potatoes are just soft.
- Cut the fish into cubes then add to the chowder, simmer gently for 5 to 7 minutes until the fish is an even colour throughout. Add the cream and shellfish and heat through. Taste and season again if necessary. Remove from the heat and serve immediately.
Tip
The Charlotte and Desiree potato varieties work exceptionally well for this chowder.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
This recipe was good. I ended up tweaking it a little. I substituted more white fish for the seafood, since I can not eat shellfish. I added some thyme to the recipe along with some carrots. - 18 Feb 2015
Brilliant albeit I substituted seafood for wild salmon and prawns. I don't think the prawns were necessary - as it transpires. I also used "Seafood" stock per Waitrose as a compensation for flavour. - 30 May 2017
This was great - I halved the quantities and used fish pie mix rather than plain white fish. It turned out so yummy! - 21 Apr 2017
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