100g cooked king prawns

200g pack of mixed seafood

1 salmon fillet skinned and cut into bite size chunks

25g butter

2 dessert spoons plain flour

500ml fish stock

1 shallot finely chopped

1 potato peeled and cut into 1 inch cubes

Small handful of chopped fresh parsley

3 tablespoons single cream



Cheats' seafood chowder

preparation 5 mins • you cook for 12 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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My seafood chowder combines the comfort and warmth of a soup with the delicious flavours of seafood. If you've never had a chowder before, then this is the time to try. Purists may argue against the prepacked seafood, but convenience wins and the addition of fresh salmon adds a great depth of flavour. This is a two part recipe. In part one we make the base for the chowder and cook the potato. In part two we cook the salmon finish off.

One largish saucepan that everything gets cooked in.

Spoon to stir


Before you start, have the shallot and potato chopped and ready at the hob with the stock, butter and flour. Put your saucepan on the hob and click here!

Have the salmon, seafood, cream and parsley ready and click here!


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Turn the hob onto a low heat and add the butter. Swirl it around the pan to help it melt and then add the shallots and stir. These will cook slightly as the butter melts and heats up. As soon as the butter has melted, turn off the heat and add the flour and stir it in. It should go dry instantly and turn into a thick dry paste. Turn the heat back onto medium and keep stirring for 1 minute to cook out the flour. Next we need to add the fish stock bit by bit. Start with two or three tablespoons and stir stir stir until the stock is absorbed and a ball is formed.

You need to repeat this process, each time adding a little more stock until it's absorbed, each time the paste should be getting thinner and thinner. If you keep stirring, then all the lumps will go. Trust me. The whole process from adding the flour should take about 6-7 minutes, until you've used all the stock and have a nice soupy consistency. Next you need to add in the potatoes, give it a stir and leave to simmer on a low heat for 5-6 minutes until the potatoes have softened slightly so the tip of a knife will go through.

After 6 minutes, season the salmon with a pinch of salt and pepper. You don't need to season the packed seafood as these can sometimes be a little salty already. Take the salmon and seafood over to the hob and add them to your chowder. Gently fold everything together so as not to break up the salmon too much. Leave that to come up to a simmer and leave for 2 minutes. 

Next you need to add in the single cream. It's about 3-4 tablespoons but a good way to roughly measure is slowly pour and count to three. Give it a gentle stir and then turn off the heat and add the chopped parsley.

To serve, ladle the chowder into two bowls and perhaps serve with some nice crusty bread.

I hope that you enjoy it.


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