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Easy seafood chowder

Easy seafood chowder served with chunky bread

Easy seafood chowder

Name: Easy seafood chowder
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 1
Ingredients: 1 small potato (about 150g), cut into 2cm cubes; ½ tbsp vegetable oil; 1 celery stick finely chopped; 1 shallot peeled and finely chopped; 1 garlic clove grated; 1 tbsp plain flour; 200ml semi-skimmed or whole milk; 100ml vegetable or fish stock; 80g frozen prawns or smoked fish; 75g fresh or frozen sweetcorn or peas (or use a mixture); 1 small lemon zested and juiced; ½ tbsp roughly chopped flat-leaf parsley plus extra to serve (optional); crusty bread to serve (optional)

Liberty Mendez

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Serves 1

Easy

Prep: 8 mins

Cook: 20 mins

A star rating of 4.6 out of 5.20 ratingsRate

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Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread

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Ingredients

Nutrition

Units:

MetricUS

1 small potato

(about 150g), cut into 2cm cubes
½ tbsp vegetable oil
1 celery stick

finely chopped
1 shallot

peeled and finely chopped
1 garlic clove

grated
1 tbsp plain flour
200ml semi-skimmed or whole milk
100ml vegetable or fish stock
80g frozen prawns

or smoked fish
75g fresh or frozen sweetcorn

or peas (or use a mixture)
1 small lemon

zested and juiced
½ tbsp roughly chopped flat-leaf parsley

plus extra to serve (optional)
crusty bread

to serve (optional)

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Nutrition: Per serving

kcal432
fat11g

low
saturates3g
carbs52g
sugars14g
fibre8g

high
protein29g
salt1g

Method

step 1

Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.
step 2

Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.
step 3

Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.
step 4

Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.
step 5

Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.

Recipe from Good Food magazine, February 2022

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A star rating of 4.6 out of 5.20 ratings

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