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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.
