"From Recipe + June '17."
- Serving Size: 1 (565.6 g)
- Calories 534
- Total Fat - 28.2 g
- Saturated Fat - 13.4 g
- Cholesterol - 199.4 mg
- Sodium - 1085.6 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 3.4 g
- Sugars - 2.8 g
- Protein - 36.5 g
- Calcium - 160.8 mg
- Iron - 1.9 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Melt butter in a large saucepan over moderate heat and add the leek, bacon and garlic and cook and stir for 3 minutes or until leek softens and then add flour and cook and stir for 1 minute or until thick and then remove from heat.
Whisk in boiling water and crumbled stock cubes until combined and then add the potato and bay leaf and bring to the boil and then reduce heat and simmer for 5 minutes or until potato is tender.
Add the prawns and the fish and simmer, stirring occasionally being careful not to break up the fish for 5 minutes or until prawns change colour.
Remove the bay leaf and stir in cream and simmer for a further 2 minutes or until heated and then sprinkle with parsley and serve with crusty bread.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for firm white fish fillets such as snapper, cod, haddock, or halibut.
- When selecting the shrimp, make sure they are medium-sized and have been peeled and deveined.
- Instead of bacon, use smoked salmon. This substitution will give the chowder a more smoky, fishy flavor, which will complement the other seafood ingredients.
- Instead of floury potatoes, use waxy potatoes. This substitution will help keep the potatoes from breaking apart during cooking, giving the chowder a thicker, more stew-like consistency.
Vegetarian Chowder Substitute the bacon, shrimp, and fish with 400 grams of mixed vegetables such as carrots, zucchini, and mushrooms. Omit the stock cubes and replace with vegetable stock. Simmer the vegetables in the vegetable stock for 8 minutes or until tender. Omit the cream and replace with coconut milk. Simmer for a further 2 minutes or until heated and then sprinkle with parsley and serve with crusty bread.
Lemon and Garlic Roasted Asparagus: Roasted asparagus is delicious when paired with seafood chowder. The lemon and garlic give it a zesty flavor that complements the creamy chowder perfectly. Plus, it's a great way to add some fresh vegetables to the meal!
Crispy Baked Salmon: Crispy baked salmon is a delicious way to add some heart-healthy protein to the meal. It goes perfectly with the roasted asparagus and the seafood chowder, and the crispy texture adds a nice contrast to the creamy chowder. Plus, it's a great way to get some omega-3s in your diet!
Q: How long do I need to simmer the prawns and fish?
A: Simmer the prawns and fish for 5 minutes or until the prawns change colour.
Q: What type of fish can I use?
A: Any type of white-fleshed fish can be used, such as cod, haddock, or halibut. Other varieties such as salmon, trout, or tilapia can also be used.
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This seafood chowder recipe is believed to have originated in the coastal regions of New England in the United States. It is said to have been popularized by the Native Americans, who taught the early settlers how to make this comforting dish.
The seafood chowder is so popular that it was even served on the Titanic during its maiden voyage in 1912. The chowder was served in the First Class dining saloon and was a favorite among the passengers.