Project Description

smoked salmon chowder

Simple seafood chowder

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes – a hearty meal

  • Prep: 15 mins
  • Cook: 25 mins
  • Serves: 4

Ingredients

  • 1 tbsp vegetable oil
  • 1 large onion, chopped
  • 100g streaky bacon, chopped
  • 1 tbsp plain flour
  • 600ml fish stock, made from 1 fish stock cube
  • 225g new potato, halved
  • pinch mace
  • pinch cayenne pepper
  • 300ml milk
  • 320g pack fish pie mix (smoked salmon, haddock and smoked haddock)
  • 4 tbsp single cream
  • 250g pack cooked mixed shellfish
  • small bunch parsley, chopped
  • crusty bread, to serve

Method

  • STEP 1

    Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.

  • STEP 2

    Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.

  • STEP 3

    Add the mace, cayenne pepper and some seasoning, then stir in the milk.

  • STEP 4

    Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.