Smoked Seafood Chowder
Serve with warm, crusty bread!
Packed full of rich, creamy flavours this hearty, smoked seafood chowder is ideal for the winter months.
Ingredients
- 25g butter
- 1 onion (chopped)
- 2 leeks (sliced)
- 4 smoked streaky bacon rashers (diced)
- 450g potatoes (floury)
- 450ml fish stock
- 450g smoked fish – any variety or a mixture is fine
- 450ml milk
- 1 bay leaf
- 195g sweet corn (drained)
- 2 Tbsp fresh parsley (roughly chopped)
- salt
- ground black pepper
Method
- Melt the butter in a large pan over a low to medium heat, add the onion, leeks and bacon and cook for about 5 minutes until tender.
- Add peeled and diced potatoes to the pan with the stock and some seasoning. Cover and bring to the boil.
- Reduce the heat and simmer gently for about 10-15 minutes, until the potatoes are tender.
- Add the milk and bay leaf to a large pan and bring to the boil and add smoked fish. Cover and simmer gently for about 5 minutes.
- Remove fish from the pan and flake into chunks, removing any skin.
- Strain the fish milk into the soup and add the fish and sweetcorn. Simmer for a further minute, scatter with the parsley and serve in warm bowls with crusty bread.
