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The best seafood chowder

Nici Wickes' seafood chowder recipe is easy to make and doesn’t cost the earth, so chow down on some chowder this week. Serve with plenty of crusty bread slathered with butter for a real winter winner
Best seafood chowder
4
20M
40M
1H

What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes – we have something for everyone, with meaty treats and vegetarian delights from all over the globe.

Ingredients

Method

1.

Give mussels a quick scrub, then pile them into a large pot with the wine. Bring to a simmer, then cover and steam for 2-3 minutes or until the mussels open. Remove from heat and tip the mussels and wine into a bowl to cool. When cool enough to handle, remove the mussel meat and roughly chop, leaving the smaller ones whole. Discard the beards.

2.

Heat oil in a saucepan and sauté the bacon until crispy. Add the butter and sauté the onion and garlic until beginning to soften. Add celery and carrot, then sweat until the veges are softened – about 15-20 minutes.

3.

Pour in the reserved mussel/wine mix and stock, then add the potatoes. Simmer until potatoes are soft – about 10 minutes. Add the cream, lemon juice and zest.

4.

Bring to the boil and add scallops, fish and mussels. Cook for 1-2 minutes only until fish is just cooked. Taste and add salt if required and a decent grind of black pepper.

5.

Garnish with spring onions and parsley. Serve with bread.

Any fish or shellfish can be used – try cockles or pipi and add calamari instead of fish fillets, if you prefer.

Note

For pointers on how to saute your ingredients the right way or how to prepare mussels correctly, visit the links attached.

Top technique tips

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