Seafood Chowder
Seafood chowder is one of those dishes you love to eat both in the winter and the summer times. It's more soup than stew but it is wonderfully chunky and delicious. One bowl and you feel satisfied. The taste is rich and the dish has a superbly silky texture.
It will bring memories of walks in the snow and coming home to a big bowl of this delicious fish soup or it will bring you back to weekends in the west, by the ocean, and that bowl of chowder in that gorgeous old Connemara pub that served the great seafood. You know the one. Are you with us yet? Can you taste it?
This velvety dish is a comforting bowl full of goodness but did you know that this recipe is free when used at mealtimes? So yes, you can have your seafood chowder and eat it!
Finally, and before you go shopping, here are also a couple of extra tricks you can use to brighten up this great recipe if you fancy something a bit more complex. Add a layer of sharp flavours by sprinkling the top of the chowder with freshly crushed black pepper and a dusting of smoked paprika. A few drops of a squeezed lemon and some fresh dill roughly chopped will add a great dose of freshness to the whole thing.
Preparation Time:
5 mins
Cooking Time:
25 mins
Skill Level:
Easy
Servings:
3 - 4
Ingredients:
- 250g salmon skinned and boned
- 250g white fish skinned and boned
- 500g potatoes peeled and chopped
- 2 carrots thinly chopped
- 300g sweetcorn
- 2 leeks chopped thinly
- 1 litre fish stock
- 350ml skimmed milk
- zest of 1 lemon
- low cal spray
- 1 tsp dried parsley
- 2 tbsp quark
Method:
- Spray a large saucepan with some oil and add the leeks, carrots and potatoes and cook for about 10 minutes. Keep stirring so that they do not get stuck to the bottom
- Pour in the stock and add the lemon zest, parsley, cover and simmer for 10 mins.
- Add the sweetcorn and fish. Lower the heat, cover the saucepan and gently heat for a further 5 mins until the fish is cooked through.
- Take the saucepan off the heat and add the quark without stirring, let it rest with the lid on for 2 or 3 minutes.
- Give it all a final stir now that the stark has melted. By doing it this way, the stark will never split and will give the soup a velvety feel.
