100g cooked king prawns
200g pack of mixed seafood
1 salmon fillet skinned and cut into bite size chunks
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
preparation 5 mins • you cook for 12 mins •
Watch a 30 second preview of my cook-along video below
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!