Seafood Chowder
A creamy soup made with salmon chunks, prawns and vegetables.
Servings: 2
Cost: £12
Ingredients
- 100 g salmon fillet cut into bite-sized pieces
- 100 g prawns peeled and deveined
- 1/2 onion finely chopped
- 1 clove garlic minced
- 1 stick celery diced
- 1 medium potato peeled and diced
- 1/2 large carrot peeled and diced
- 1.5 tablespoons butter about 20g
- 1.5 tablespoons plain flour about 12g
- 500 ml fish stock or use chicken stock
- 120 ml double cream
- 120 ml whole milk
- 1/2 bay leaf
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped
- Juice of 1/4 lemon
- Optional garnish: Crusty bread or cream crackers
Instructions
Prepare the Base:
- In a medium-sized saucepan, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened, about 5-7 minutes.
Make the Roux:
- Sprinkle the plain flour over the sautéed vegetables, stirring continuously to create a roux. Cook the mixture for about 2 minutes, ensuring the flour is well incorporated and lightly browned.
Add Stock and Potatoes:
- Gradually pour in the fish stock while stirring to avoid lumps. Add the diced potato, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat and simmer until the potato is tender, about 10-15 minutes.
Add Seafood:
- Once the potato is cooked, add the salmon pieces and prawns to the pot. Simmer for an additional 5-7 minutes, or until the seafood is just cooked through.
Finish with Cream and Milk:
- Stir in the double cream and whole milk, and cook for another 2-3 minutes until the chowder is heated through. Do not bring it to a boil after adding the cream to avoid curdling.
Season and Serve:
- Season the chowder with salt, pepper, and lemon juice to taste. Remove the bay leaf, and stir in the chopped parsley.
Garnish and Chow down:
- Serve the chowder hot, garnished with extra parsley if desired. Pair with crusty bread or cream crackers.