Seafood chowder

PT1H

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Ingredients

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Imperial

Roux

  • 100g of flour
  • 2 tbsp of butter

Chowder base

Garnish

1
Begin by making the roux – this is a simple paste which you will add to the chowder at a later stage to thicken it. Place a medium non-stick pan over medium–high heat and add the butter. Once it starts to melt, whisk in the flour. When the mixture thins and starts to bubble, reduce the heat to low and whisk slowly. Cook the roux until you smell a toasty aroma (but be careful not to burn). Set aside
2
Next make the chowder base. In a large, heavy-based pan, sauté the celery and onion in butter until translucent
3
Stir in the diced potatoes and sauté for 2 minutes. Add the fish stock, bring to a boil and cook for a further 5 minutes until the potatoes are cooked through
4
Strain the stock through a fine strainer and keep the vegetables aside
5
Put the stock back on a high heat and bring to the boil. Add a small quantity of the roux and whisk until it has incorporated into the stock. Keep adding the roux bit by bit while stirring continuously until you have achieved the right consistency of chowder (a single cream consistency)
6
Remove from the heat, strain the chowder base then add the cooked vegetables and sweetcorn. Set aside
7
In a large heavy-based pan over a medium-high heat, add a splash of oil and all of the fish and seafood. Add the white wine and reduce to almost nothing. Then add the chowder base and double cream and bring to a boil
8
Reduce the heat to a simmer and cook until the mussel shells have opened. Taste and add salt, pepper and a squeeze of lemon if it needs it
9
Divide the chowder between bowls, garnish with chopped parsley and a dusting of paprika, and serve with oyster crackers
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