A seafood chowder is one of those comforting things on a chilly Winter day.
I love this soup with lots of shellfish like mussels and clams bit you can just use fish if you are not a seafood fan.
SERVES: 4-6
PREP: 10 MINUTES
COOKS IN: 20 MINUTES
Ingredients
50 grams butter
1 finely chopped leek (white part only)
3 cloves of garlic – chopped
2 level tablespoons of flour
2 ½ cups milk
2 ½ cups of fish or chicken stock
½ cup of cream
A handful of shellfish is shells (e g mussels or clams) scrubbed and cleaned
250 grams raw fish in chunks (e g monkfish, snapper, terakihi, hapuka,
250 grams Raw prawns and/or scallops
200 grams flaked smoked fish or salmon
½ lemon juice
¼ cup of chopped parsley
¼ cup of chopped chives
Method
- Heat the butter in a large saucepan over a medium heat. Cook leek and garlic with a pinch of salt.
- Stir in the flour and cook, while stirring continuously for about 1 minute
- Stir in about ½ cup of milk, stirring continuously to avoid lumps forming. Gradually stir in the rest of the milk, then the stock and cream. Simmer until slightly thickened.
- Add seafood (if using shellfish add first and cook for 1 to 2 minutes) before adding seafood and continue to simmer for a few minutes or until seafood is just cooked through. Season to taste with salt, pepper and lemon juice. Stir in with parsley.
- Ladle into bowls distributing the seafood equally and garnish with chives.
- Serve with warm flatbread smothered in lashings of garlic and herb butter