Seafood Chowder

Seafood chowder is possibly one of my favourite foods. Its warm and comforting but still reminds me of summer. It was something I always associate with West Cork summers. It comes in a huge variety of guises but I am a bit of a traditionalist and love a creamy white fish based chowder. It is never particularly healthy but I have made an attempt to cut at least some of the fat so that this yummy dish can be enjoyed regularly rather than just a treat. It is chunky and fulfilling. Teamed with some home-made brown bread it can be eaten as a yummy midweek supper.

Seafood Chowder

Chowder and yummy bread

Serves 4, Estimated PP: 9

  • 200g Salmon, cut into chunks
  • 200g Haddock, cut into chunks
  • 400g potatoes, peeled and cut into chunks
  • 2 large leeks, thinly sliced
  • 500ml Fish stock
  • 250ml White wine
  • 250ml water
  • 300ml skim milk
  • 1 tbspn Creme Fraiche
  • Can Sweetcorn
  • Zest of 1 lemon
  • Salt, pepper and parsley
  1. Heat a large soup pan and spray with flylight
  2. Add the leeks to the pan and fry until softened but not browned.
  3. Add the potato and fry for a further minute
  4. Pour in stock, wine and water. Cook for approx 12 minutes until potatoes are cooked through.
  5. Using a slotted spoon, remove half of the potato and leek mixture and place in a bowl.
  6. Using a hand blender, blitz the remaining potato. Slowly stir in milk and some creme fraiche or cream if desired.
  7. Add the fish, sweetcorn and seasoning as well as the removed leek and potato. Warm through until fish is thoroughly cooked.
  8. Serve with crusty bread or brown soda

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