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Simple seafood chowder

• Lulu Grimes

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.8 out of 5.148 ratingsRate

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A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

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Prawn & sweetcorn fritters

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Lulu's tips for the perfect seafood chowder:

• For extra flavour, I sometimes add a handful of sweetcorn or a few chopped leeks along with the onion and bacon – they give the chowder a lovely sweetness and extra texture.
• For a lighter version, you can swap the single cream for a splash more milk, or use half-fat crème fraîche. It still tastes creamy but is a little less rich.
• If you have any leftovers, the chowder keeps well in the fridge for up to two days. Just reheat gently over a low heat and add a splash of milk or stock to loosen the soup – don’t let it boil, as this can make the fish tough.
• I like to use a mixture of seafood for the best flavour and texture. Smoked haddock, salmon, prawns and white fish all work well together, and you can easily adapt the recipe to whatever's available.

Ingredients

Nutrition

Units:

MetricUS

• 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 potato

  halved

• pinch mace

• pinch cayenne pepper

• 300ml milk

• 320g pack fish

  pie mix (salmon, haddock and smoked haddock)

• 4 tbsp single cream

• 250g pack cooked mixed shellfish

• small bunch parsley

  chopped

• crusty bread

  to serve

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Nutrition: per serving

• kcal422
• fat19g
• saturates6g
• carbs21g
• sugars9g
• fibre4g
• protein41g
• salt2.3g

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Method

• step 1

  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.

• step 2

  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.

• step 3

  Add the mace, cayenne pepper and some seasoning, then stir in the milk.

• step 4

  Tip the fish pie 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.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Recipe from Good Food magazine, May 2012

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A star rating of 4.8 out of 5.148 ratings

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