Rachael’s Seafood Chowder
The name may sound challenging but this is the quick and simple meal. My family and I will eat this in all seasons and use fish we catch locally. (Or visit our friendly fish market!!)
1 tbsp vegetable oil
1 chorizo, finely diced
1 medium carrot, finely diced
1 stick of celery, finely diced
3 medium potatoes, peeled and chopped into 2cm cubes
4 cups Chicken stock
1 tin corn kernels
500 g seafood of your choice
(Prawns, firm white fish fillets, calamari tube, salmon portions are ideal
With the calamari tube you can either slice into rings or score the outside and cut into square pieces. It is wise if you are using whole prawns to devein and to cut into spoon size pieces and that goes with the fish too).
2 tbsp chopped fresh chives
2 tbsp chopped fresh parsley
200ml thickened cream
Sea salt and freshly ground pepper to taste
Crusty bread rolls or your favourite bread from the bakery, with butter
- Heat a medium saucepan and add oil. Fry chorizo until just golden. Place carrot and celery and sweat but do not allow to brown. Add the potatoes, stirring until all ingredients are well mixed and then add the stock. Bring to a boil. Reduce to a simmer for about 10 minutes or until the potatoes are just tender.
- Process half of the tin corn with a blender until smooth; add it and the whole kernels to the saucepan.
- At this point add your seafood (remembering that the prawns and fish will need more time to cook than the calamari) then add the cream and simmer gently until all the seafood is cooked.
- Stir through chives and parsley and season to taste
- Serve immediately with your bread of choice.
Once you have mastered this simple recipe try adding other seafood e.g.: mussels, oysters or if you want to get a bit fancy some lobster would be divine.