Easy Seafood Chowder Recipe
This easy seafood chowder is a creamy, comforting dish packed with tender potatoes, succulent prawns or smoked fish, and sweet vegetables like corn or peas. Infused with fresh lemon zest and parsley, this chowder is perfect for a quick weeknight dinner and is best served warm with crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Low Fat
Ingredients
Scale
Vegetables and Aromatics
- 1 small potato (about 150g), cut into 2cm cubes
- 1 celery stick, finely chopped
- 1 shallot, peeled and finely chopped
- 1 garlic clove, grated
- 75g fresh or frozen sweetcorn or peas (or use a mixture)
- ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
- 1 small lemon, zested and juiced
Liquids and Thickening Agents
- ½ tbsp vegetable oil
- 1 tbsp plain flour
- 200ml semi-skimmed or whole milk
- 100ml vegetable or fish stock
Seafood
- 80g frozen prawns or smoked fish
Optional Serving
- Crusty bread, to serve
Instructions
- Prepare the Potatoes: Place the cubed potatoes into a small saucepan and cover with cold salted water. Bring to a boil over medium heat, then reduce the heat and simmer for 5-6 minutes until just softened. Drain the potatoes and set them aside for later.
- Sauté Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the finely chopped celery and shallot and cook for about 3 minutes until softened. Stir in the grated garlic and fry for another 30 seconds until fragrant.
- Make the Roux and Sauce: Sprinkle in the plain flour and cook for 1 minute, stirring constantly to avoid lumps. Lower the heat to low and gradually whisk in the milk until a thick sauce forms. Then, stir in the vegetable or fish stock and let it simmer for 2 minutes until the sauce thickens slightly again.
- Add Seafood and Vegetables: Tip in the frozen prawns or smoked fish, the sweetcorn or peas, and the cooked potatoes. Simmer gently for 4-5 minutes until the vegetables are fully defrosted and tender, and the seafood is cooked through. The chowder should be creamy and coat the back of a spoon.
- Season and Finish: Stir in the lemon zest and juice. If the chowder is too thick, add up to 50ml of water to reach your desired consistency. Season with salt and black pepper to taste, then mix in the chopped parsley.
- Serve: Ladle the chowder into bowls, garnish with extra parsley and black pepper if desired, and serve warm with crusty bread on the side.
Notes
- You can substitute the seafood with your favorite fish or shellfish, but ensure they are cooked during the simmering time.
- Adjust the liquid (milk, stock, and water) for preferred chowder thickness.
- For a richer chowder, use whole milk or cream instead of semi-skimmed milk.
- Adding a pinch of smoked paprika or cayenne pepper can give an extra flavor kick.
- Serve immediately as chowder can thicken further upon standing; reheat gently with a splash of milk or water.
Keywords: seafood chowder, easy chowder recipe, creamy seafood soup, quick dinner, comfort food, fish chowder
Find it online: https://www.cheftara.com/easy-seafood-chowder-recipe/
