Sophie's seafood chowder...



The other day I came across a recipe for seafood chowder in BBC’s Good Food magazine and since then I can’t get it out of my head. All I want to eat is sea food chowder (and then Viennese whirls… see yesterdays post if this confuses you). It’s my Dad’s favourite and he works away most of the time so I decided to make it for him whilst I’m at home as a little treat! 
When I went though the Good Food recipe I realised there was loads of stuff I didn’t like on it and also loads of stuff I don’t have or ever intend on getting (like mace…) so basically I just made this up and to my suprise it actually tasted delicious. It’s really easy and also quite cheap as far as sea food is concerned…
So here ya go, Sophie’s sea food chowder:
- A splash of olive oil
- 1 onion
- Chorizo (I cut about 2 inches off a longer one…)
- 1 tbsp flour (it should be plain but it really doesn’t matter that much)
- 600ml of fish and vegetable stock. (I like Knorr stock pots, one veg and one fish)
- 1 medium sized potato
- 300ml milk
- 320g pack of fish pie mix or of fish of your choice chopped into 1 inch cubes. (I used a mix from Tesco’s that had salmon, haddock and smoked haddock. I also popped in a bit of cod loin I had in the freezer.)
- 250g pack of cooked mixed seafood (again, mine was from Tesco’s and it had calamari, muscles and prawns in, but you could use whatever you like)
- Tin of sweetcorn
- A liberal drizzle of cream (single, double, it’s all the same to me… it’s not really I just don’t care)
- Pinch of chilli powder
- Pinch of cayenne pepper
- Pinch of salt and pepper
Start by heating the oil in a large deep saucepan. Chop up the onions and the chorizo and throw them in. Cook for about 5 minutes or until the onions are starting to brown.
Make up your stock and add it. Bring it to a simmer and add the potatoes.  Simmer for about 10-15 minutes or until the potatoes start to soften. 
Measure out your milk and mix in the cayenne pepper, chilli powder, salt and pepper. Add to the pan. Throw in the tin of sweetcorn with the juice it comes in.
Pop in the fix pie mix and the cooked shellfish and leave to simmer for a further 5 minutes. Stir in the cream. 
Simmer until your fish starts to fall apart and voila!

ENJOY!
Happy Monday! X
SHARE:

No comments

Post a Comment

© REINDEER & BEAR. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig