Sweetcorn and seafood chowder recipe
This creamy and comforting chowder is absolutely delicious and a classic for good reason. Serve steaming bowlfuls of it topped with croutons and crispy lardons.
Ingredients
- 50 g butter
- 2 tbsp olive oil
- 2 celery sticks, finely diced
- 1 onion, finely diced
- 1 leek, finely diced
- 250 g floury potatoes, peeled and diced
- 1 tbsp plain (all-purpose) flour
- 1 bay leaf
- 150 ml white wine
- 600 ml fish stock (bouillon)
- 200 ml double (heavy) cream
- 2 slices of sourdough bread, cut into small chunks
- 150 g smoked lardons
- 120 g sweetcorn
- 200 g firm, white skinless fish (such as cod, haddock or halibut), cut into chunks
- 170 g raw, peeled king prawns (jumbo shrimp)
- 8 scallops
- 1 handful of flat-leaf parsley, leaves picked and chopped
- 1 pinch each of fine sea salt and freshly ground black pepper
Details
- Cuisine: American
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
- In a large pan set over a medium heat, add the butter and 1 tablespoon of olive oil. When hot, add the celery, onion, leek and potatoes and fry gently for 10 minutes until the vegetables have softened.
- Stir in the flour, allowing it to cook for 2 minutes, then add the bay leaf and white wine and let this bubble.
- Pour in the stock (bouillon) and cream and cook until the potatoes are tender.
- In a large roasting tray, toss the sourdough chunks with 1 tablespoon of olive oil and season with salt and pepper. Toast them in the oven for 10 minutes until they are golden brown and crunchy.
- In a small frying pan (skillet) fry the lardons until they are crispy.
- When the potatoes are nearly done, add the sweetcorn, white fish, prawns and scallops. Allow them to cook for 5 minutes.
- Remove the bay leaf, add some seasoning and most of the chopped parsley.
- Serve the chowder in bowls topped with the crispy lardons and croutons. Sprinkle over the remaining chopped parsley and enjoy.
This recipe is from Foolproof Fish by Libby Silbermann (Quadrille, £12.99). Photography ©Rita Platts.
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