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.
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
- Heat a large soup pan and spray with flylight
- Add the leeks to the pan and fry until softened but not browned.
- Add the potato and fry for a further minute
- Pour in stock, wine and water. Cook for approx 12 minutes until potatoes are cooked through.
- Using a slotted spoon, remove half of the potato and leek mixture and place in a bowl.
- Using a hand blender, blitz the remaining potato. Slowly stir in milk and some creme fraiche or cream if desired.
- Add the fish, sweetcorn and seasoning as well as the removed leek and potato. Warm through until fish is thoroughly cooked.
- Serve with crusty bread or brown soda