Sweetcorn & Seafood Chowder

A real winter warmer!

One thinks of Chowder as a winter food, welcoming and warm on a cold day, a respite from the harsh elements. True, but you can eat (yes, you eat soup) this at any time.

The seafood you add is up to you; best to use what's readily available or failing that something from the freezer but not battered or breadcrumbed.

  • Knob of butter
  • 1 Onion, finely chopped
  • 12oz Potatoes,cubed
  • 18 fl oz Milk
  • 5oz Sweetcorn
  • For the fish I use:-
    • 10oz Smoked Haddock
    • 5oz Prawns
Heat the butter in a large saucepan and add the onion and cook until soft. Pour over the milk and add the cubed potatoes. Bring to the boil but drop the temperature immediately to the mixture just simmers - you do not want the milk boiling vigorously. Simmer for about 10 minutes - the potatoes should not be cooked fully but should be getting there.

Add the fish and the sweetcorn and simmer for another 5 minutes. Scatter with parsley and serve with crusty bread.

  • You can add a few slices of bacon (chopped) with the onions - not suitable for vegetarians.
  • Try adding some frozen peas for colour, texture and taste; similarly some chopped sun-dried tomatoes!

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