Seafood Chowder

By Daniel Davey

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RECIPE OVERVIEW

In this seafood chowder recipe I’ve used milk instead of the usual double cream, which reduces the calories. By making your own homemade fish chowder, you can add lots of extra vegetables too if you like.

Preparation time: 5 minutes

•

Cooking time: 50 minutes

Ingredients

1 head Broccoli
cut into florets
3 large Carrots
chopped
500 ml Full Fat Milk
2 cloves Garlic
chopped
1 tsp Olive Oil
1 large Onion
chopped
500 g Seafood Mix
(cod, salmon and smoked haddock mix)
150 g SuperValu Prawns
cooked
2 medium Sweet Potatoes
chopped

To garnish

1 tbsp SuperValu Fresh Parsley
chopped

Method

1. Pour the milk into a saucepan and set over a medium heat. Add the fish mix and bring up to a steady simmer, then poach for 10 minutes. Strain the milk into a bowl and set the fish aside on a plate.

2. Heat the oil in a pot set over a medium heat, then fry the onion and garlic for 5 minutes. Add the carrots, sweet potatoes and broccoli and sauté for 5 minutes. Add the reserved milk and simmer for 25 minutes, until the sweet potatoes are soft. Add the poached fish and the prawns and simmer for 5 minutes more, until the seafood is heated through.

3. To serve, ladle into bowls and garnish with the chopped parsley.

Tip: There’s no question that cream makes chowder taste better, so if you don’t mind the extra calories, then add in some double cream along with the milk. It will still be a super-nutritious meal, just a bit more energy dense.

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