I’m quite partial to seafood chowder at any time of year, but when the cold winter weather hits, I find it particularly enticing.
More and more, I’m finding that chowder on pub and restaurant menus is of the creamy variety. And for me, and my super high cholesterol, that’s not so appetizing.
So, rather than order it when out, I’ve taken to making my own chowder—the more brothy version that I prefer.
It has more of a stew-like consistency, and a lot more substance than most chowders you would order when out.
Here’s what I’ve just used to cook up a pot that will easily serve up to six portions:
1 large onion
1 large leek
Glug of rapeseed oil
Two pinches of Himalayan rock salt
2 cloves garlic
1 medium hot red chilli (if you like a little kick—which I do!)
1 stalk celery
3 medium potatoes (or two medium parsnips also work well)
1 glass white wine
1 ½ liters boiled water
4 tsp vegetable bouillon powder
400g mixed salmon & smoked haddock
Chop the onion and leek and sweat for one minute in the rapeseed oil. Finely chop the chilli and celery and slice the carrots. Add these to the pot and sweat for another couple of minutes.
Add the wine and turn up the heat to cook off most of it. While there is still some liquid in the bottom of the pot, add the water and vegetable bouillon. Bring to the boil for a minute. Then reduce to a simmer and add the potatoes and mixed fish.
Cook on a low heat for 20 to 30 minutes. Then serve with a glass of wine. I find this is filling enough as it is, but if you want an extra dose of carbs, I wouldn’t forbid you from adding some crusty bread (with real butter) on the side.
Enjoy your fish and veggie-filled bowl of deliciousness.
Love elephant and want to go steady?
Author: Hilda Carroll
Editor: Catherine Monkman
Photo: Author’s Own