Smoked Seafood Chowder

I’ve been making this chowder for the longest time, in fact I think it might be one of the very first soups that I ever learnt how to make! That just goes to show how easy it is! I first started making this soup while I was still living in New Zealand, over 10 years ago. In New Zealand you can get canned smoked fish which give this soup a wonderful smoky flavor. However in America the closest I’ve been able to get is smoked herring or kipper fillets in a can, which don’t give quite the same flavor but are still really good. If you can get hold of real smoked fish, that would be simply divine!

Caution butter/fat-phobes: this soup contains healthy doses of both!

Smoked Seafood Chowder

100 grams (3.5 oz) butter
1 medium onion
1 tablespoon flour (or substitute with arrowroot if gluten free)
1 cup fish stock
1 cup milk
1 cup sweetcorn
1 medium potato, diced into small cubes
2 tins smoked herring fillets (or equivalent amount of smoked fish)
2-3 cups mixed seafood of your choice (I usually use a small tin of salmon, some shrimp meat and bay scallops)
1/2 cup cream
Salt and pepper (to taste)

1. Melt butter in a large pot.
2. Add the onion and gently saute for 5 minutes.
3. Add the flour, fish stock and milk.
4. Add the corn, potato and all seafood.
5. Simmer until potato has softened (about 30-40 minutes).
6. Turn heat to low and stir in the cream. Season to taste, then serve.

Linking to: Sunday Night Soup Night!, Sunday School @ Butter Believer, Monday Mania @ Healthy Home Economist, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop

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