Sally’s Seafood Chowder

SMOKY SEAFOOD CHOWDER

800gr mixed seafood, fish fillets and hot smoked fish, cut into even sized chunks

1 carrot, diced

1 large onion, diced

1 stalk celery, diced

1 fennel bulb, optional

1 medium potato, washed and diced

2 tbsp butter

425 gr can corn kernels

2 heaped tbsp plain flour

2 cups light chicken, fish, or vegetable stock, (optional homemade stock)

2 cups milk

ΒΌ cup cream, optional

salt, pepper and lemon juice to season

chopped parsley, fennel fronds or dill to serve

 

  • If making seafood stock: keep all the seafood and vegetable scraps as you prepare chowder ingredients.
  • Place these scraps into a pot with half an onion.
  • Cover with a couple of cups of water and bring to boil.
  • Reduce heat and simmer for 20 minutes while continuing to make the soup. When required, strain into soup pot instead of bought stock.
  • Melt butter in a large saucepan. Fry carrot, onion, celery, fennel and potato for 5 minutes until softened and just starting to caramelise.
  • Add flour and cook for a minute then add corn with can juices.
  • Add stock and milk then simmer gently for 5-10 minutes to thicken.
  • Add fish and seafood; simmer gently for 5 minutes.
  • Stir in cream, and season as desired with salt pepper and a squeeze of lemon juice.
  • Ladle into bowls (or bread bowls) and serve sprinkled with dill.