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Chunky Smoked Seafood Chowder

This simple one-pot chowder is light but really satisfying.

Prep Time

15 mins

Cook Time

35 mins

Serves

6-8

Gluten Free

Nut Free

Soup

Seafood

Quick & Easy

Lunch

Healthy

$

Kiwi

Dinner

Ingredients

CHOWDER

2 tbsp butter

1 large leek, white part and half the green finely diced

3 potatoes, peeled and cut into 2cm chunks

4 cups chicken stock

2 whole bay leaves

2 tsp thyme leaves

300 g smoked fish, or hot-smoked salmon, deboned and flaked

3 cups corn kernels

3 stalks celery, thinly sliced

3 cups milk

salt and fine white pepper, to taste

3 tbsp chopped parsley

1 lemon, juice of

TO SERVE (OPTIONAL)

10-12 smoked mussels, coarsely chopped

1/2 cup cream

Method

STEP 1

Melt butter in a large pot and cook leeks over a gentle heat until softened (5 minutes).

Add potatoes, stock, bay leaves and thyme and simmer until potatoes are soft (20 minutes).

STEP 2

Add smoked fish, corn, celery and milk, season and simmer for 10 minutes.

Remove bay leaves and stir in parsley and lemon juice. If desired, garnish with smoked mussels and/or a swirl of cream before serving.

NOTE

We like the milder flavour of chicken stock but you can swap it for fish or vegetable stock if cooking for pescatarians.

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