This chowder has a delicious flavour with a mixture of smoked and fresh fish, prawns, potatoes, corn and crispy bacon in a creamy broth. A perfect choice for sunny winter picnics, in Thermos lunch boxes, or cozy dinners in with some nice crusty bread.
Preparation time: 30 minutes | Cook time: 15 minutes | Serves: 6
Ingredients
- 3 rashers smokey cured bacon
- 300g smoked salmon pieces
- 1 Litre full fat milk
- 1 onion
- ½ bulb fennel
- 1 carrot
- 1 stick celery
- 1 Tbsp each butter and olive oil
- 2 garlic cloves
- 1 Tbsp flour
- 1 glass dry white wine
- 1 heaped teaspoon Dijon mustard
- 2 large potatoes, peeled and cubed into small dice
- 300g prawns
- 300g white fish
- ½ cup frozen or fresh corn kernels
- salt and pepper to taste
Instructions
1. Chop bacon and saute in a large soup pot until browned and crisp. While the bacon cooks, place the milk and the smoked salmon pieces in a separate saucepan. Bring up to warm to infuse. When the bacon is crisped, set aside draining on a paper towel.
2. In the same pot, chop onion, fennel and celery very finely and add to the pot with the butter and olive oil. Chop the carrots into small cubes and add as well. Gently fry on low heat until softened (but not coloured), about 10 minutes. Add the garlic and fry for another minute or two until fragrant.
3. Add the flour to the pan and stir to coat. Then pour in the white wine and mustard. Stir and allow to come to a boil and reduce in volume by half.
4. Add in the milk (reserving the salmon for later), stir and bring to a simmer. Add in the potatoes and a good scattering of salt and pepper. Cover and cook for about 10 minutes until they are done (check by inserting a knife into the middle of one).
5. Add the prawns, fish and corn and cook gently for another 5-10 minutes until the prawns and pink and the fish is just cooked through. Add back in the smoked salmon and 3/4 of the crispy bacon (reserving the rest for serving). Take off the heat and keep warm until ready to serve.
6. Top the chowder with sprinkles of crunchy bacon, finely chopped spring onion and finely chopped celery leaves.
Do you think you will cozy up to a warm smokey seafood and a creamy corn chowder this Winter? Try the recipe and let us know how it went!
Like It? Pin It!
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part-time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten, and her own food blog, www.eatwhatweeat.com focusses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
