Easy seafood chowder
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Easy seafood chowder

By Liberty Mendez

Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread

  • Prep:8 mins
    Cook:20 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 432
  • fat 11g
  • saturates 3g
  • carbs 52g
  • sugars 0g
  • fibre 8g
  • protein 29g
  • salt 1g

Ingredients

  • 1 small potato (about 150g), cut into 2cm cubes
  • ½ tbsp vegetable oil
  • 1 celery stick, finely chopped
  • 1 shallot, peeled and finely chopped
  • 1 garlic clove, grated
  • 1 tbsp plain flour
  • 200ml semi-skimmed or whole milk
  • 100ml vegetable or fish stock
  • 80g frozen prawns or smoked fish
  • 75g fresh or frozen sweetcorn or peas (or use a mixture)
  • 1 small lemon, zested and juiced
  • ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
  • crusty bread, to serve (optional)

Method

  1. Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat , then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.

  2. Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.

  3. Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.

  4. Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.

  5. Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.

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