I love chowder so much and when I can get the herb dill fresh, I will always pick it up and make some chowder. If you can’t source dill the flat leaf parsley or chives are an amazing herb with chowder!
This is so simple to make and the more variations of fish that you have the better. If you are making a big pot try and get one of the components of the fish to be smoked! Oh, you will love it! I think chowder is so filling that it is an idea lunch and if you have it with bread its like a dinner in itself!
Ingredients:
100g smoked salmon
100g white fish (cod, hake, pollock any of these 3)
50g shrimp
500ml water
500ml skimmed milk
3 x fish stock cubes (vegetable will be perfect too)
1 x white onion diced
30g corn flour
2 x cloves garlic
1 x leek sliced thin
2 x large potato diced small
Sea salt and white pepper
Olive oil for frying
Bunch of dill chopped and keep some for garnish
Method:
1. Sauté your onions, garlic and leeks until softened. Add your flour
2. Dilute your water with fish stock
3. Add you fish stock & milk stirring constantly with a whisk to get rid of the flour lumps.
4. Add in your potatoes and simmer for 10 minutes.
5. Add in your salmon & white fish and simmer for 10 minutes.
6. Add in your shrimp and simmer for 5 minutes (don’t cook these for too long as they will become tough and rubbery)
7. Season with salt, pepper and stir in your dill. Serve straight away with some yummy brown soda bread!
Serves 4