Seafood Chowder with Crusty Bread
Prep time: 25 mins | Serves: 2
Ingredients
• 60g Unsalted butter
• 2 Onion, finely diced
• 1 Leek washed & thinly sliced
• 2 Sticks celery, finely diced
• 4 Cloves garlic, thinly sliced
• 30g Plain flour
• 1L stock - Veg, chicken or fish
• 400g Potatoes, 1cm dice
• 1 bay Leaf
• 1 small Sprig fresh thyme leaves
• 250ml Double cream
• 250ml Whole milk
• 200g Smoked haddock, skinless, 3 cm chunks
• 500g Mixed seafood
• 25g Flat-leaf parsley, finely chopped
• 1 Lemon juice & zest
• 5g Fine sea salt, plus more to taste
• Freshly ground black pepper
• Crusty bread loaf, to serve
Method
1. In a big pot, melt the butter over medium heat. Add onion, leek, and celery; cook for 8 minutes until soft and sweet. Stir in garlic and cook for 1 minute.
2. Sprinkle in the flour and cook, stirring, for 2 minutes to form a blond roux.
3. Gradually whisk in the fish stock. Add potatoes, bay leaf, and thyme. Simmer gently for 12–15 minutes until the potatoes are just tender.
4. Pour in the cream and milk. Bring back to a gentle simmer (do not boil). Season with 5g salt and the black pepper.
5. Add smoked haddock & mix seafood, Simmer very gently for 2-3 minutes until just opaque.
6.Stir in lemon juice, zest & parsley. Taste and adjust seasoning with more salt, pepper, or lemon to suit your palate.
7. Warm the crusty bread in a 180°C oven for 8–10 minutes, then slice. Ladle the chowder into warm bowls and serve with generous hunks of bread for dunking.
Storage.
Cool the chowder quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently over low heat until steaming hot—avoid boiling to prevent the seafood from turning rubbery. Always use clean utensils and avoid double dipping.
Enjoy.
