Shorty's Seafood Chowder
- Serves 8
- Prep time: 5 mins | Cooking time: 20 mins
Get ready to dive into a bowl of comfort with this classic seafood chowder recipe. This creamy, hearty classic is packed with fresh fish and veges, with a rich, flavorful broth that’ll make you feel like you’re dining at a cozy seaside café. It's surprisingly quick and easy to make too! For an extra twist, try adding salmon to the mix, which is another flavorful fish that goes wonderfully in creamy chowders.
Recipe by: Sharron Chittock
Ingredients
1 tablespoon olive or sunflower oil
2 litres of milk
2 small onions, chopped
salt and freshly ground pepper
2 carrots, diced
1 tablespoon lemon pepper
6 celery stalks diced
100ml fish sauce
1 cup of sweet corn
500g firm white fish (i.e. monkfish, cod)
150g butter
150ml single cream
150g flour
500g frozen marinara mix
2 litres fish stock
fresh chopped parsley
Method
To make white sauce, melt butter in heavy based saucepan. Add flour and mix until it becomes a paste. Cook out for 2-3 minutes.
Gradually pour in hot milk and whisk until smooth. Remove from heat and set aside.
Heat the oil in a pan, sauté vegetables until soft.
Add marinara mix and simmer for 4-5 minutes. Pour in your white sauce, fish stock and fish sauce. Season with salt, pepper and lemon pepper. Bring gently to the boil.
Add in white fish and cream. Simmer for 8-10 minutes or until fish is cooked through.
To serve:
Sprinkle in freshly chopped parsley. Serve in a deep bowl with fresh crusty bread and butter.