There is nothing more comforting than a bowl of warm seafood chowder. This recipe is simple and utterly delicious!
A creamy comforting soup Serves 4
2 tablespoons (30ml) olive oil 1 onion, finely chopped 2 leeks, finely sliced 3 potatoes, peeled and roughly chopped 2 rashers of bacon, chopped 2 cups (500ml) milk 5 peppercorns 2 bay leaves 2 sprigs of thyme 200g smoked haddock 2 cups (500ml) vegetable stock 250g clams, cooked 250g black mussels ¼ cup (60ml) cream 8 prawns, deveined 150g hake (or any white SASSI green listed fish) ½ cup (125ml) sweet corn kernels 10g fresh parsley chopped Heat the olive oil in a pot and gently fry onions, leeks, potatoes and bacon together until potatoes have softened slightly and vegetables are lightly golden brown. Meanwhile, pour milk, peppercorns, bay leaves and thyme into a separate saucepan and bring to the simmer. Poach haddock in milk for about 5 minutes, then turn off heat and allow to infuse for 10 minutes. Remove haddock from poaching liquid, set aside and strain milk into the pot with the potatoes. Add vegetable stock and allow to simmer gently for 20 minutes or until potatoes have softened. Remove from heat and blend soup until smooth. Bring a ½ cup of water to the boil and steam clams and mussels for a few minutes or until shells have opened. Remove from pot and set aside. Return soup to a medium heat, add cream and sweet corn and gently poach prawns and kingklip for 2-3 minutes or until fish is almost cooked through. Add clams and mussels and allow to heat through for a few minutes before serving. Season with salt and freshly ground black pepper and garnish with chopped parsley.