A Simple Seafood Chowder

A Simple Seafood Chowder.

 

 

Serves 6-8

 


Ingredients

1 bag of assorted seafood from Igloo

50g/2oz butter

110g/4oz salt pork or thick-cut rindless streaky bacon – chopped

2 garlic cloves – finely chopped

1 onion – finely chopped

4 celery stalks – finely diced

25g/1oz plain flour

275ml/½ pt milk

570ml/1 pt cooking liquid from cockles and mussels

450g/1lb potatoes – diced

1 tsp dried thyme

2-3 bay leaves – creased in half

1 tbsp finely chopped fresh parsley

1 tbsp finely chopped fresh coriander

Dash of Tabasco

Dash of Worcestershire sauce

450g/1lb cockles – cooked and mussels optional.

275ml/½ pt whipping or double cream

Salt and freshly ground black pepper

 

 

Method

In a large pan, melt the butter and cook the salt pork or streaky bacon until crisp, without letting the butter discolour or burn.  Use a draining spoon to remove the pork or bacon from the pan.  Add the garlic, onion and celery to the butter in the pan and cook for 3-4 minutes until they begin to soften.  Again, do not let the butter burn as this will spoil the flavour of the chowder.

 

In a small bowl, blend the flour with a little of the milk until smooth.  Add the blended flour mixture and the remainder of the milk to the vegetables, stirring.  Add the shellfish, cooking liquid, potatoes, thyme and bay leaves.  Bring to the boil, stirring all the time.  Reduce the heat and add half of the parsley, half of the coriander, the Tabasco and Worcestershire sauce.

 

Simmer gently for 6-7 minutes until the potatoes are cooked.  Stir in the cockles and mussels and assorted seafood –  heat through.  Then stir in the cream and heat without boiling.  Add seasoning to taste and ladle into warmed bowls.

 

Sprinkle the cooked salt pork or bacon over the top, garnish with the remainder of the parsley and coriander, and serve with crusty bread.

This soup can be served as a fish pie topped with champ, mixed with mashed parsnips.