A Simple Creamy Seafood Chowder Recipe
A simple-to-make but very delicious and creamy seafood chowder made with Captain Cat's Môr Seasoning from Wales.Serve with crusty bread for a hearty meal.
Servings: 4 servings
Ingredients
- 1 tbsp butter
- 1 onion finely chopped
- 70 grams smoked pancetta chopped
- 1 tbsp plain flour
- 600 ml fish stock (I use a Knorr stock pot)
- 2 medium potatoes peeled and cubed
- 150 ml full fat milk
- 1 tsp Captain Cat's Môr Seasoning Seafood Spice Rub
- 325 grams fish pie mix cut into small pieces
- 150 ml single cream
- 165 grams prawns ready cooked
- 200 grams crab claws ready cooked
- 2 spring onions finely chopped
- 1 tsp laver to garnish
Instructions
- Heat butter in a large soup pot over a medium heat. Saute the onion and pancetta for 5-10 minutes until they soften and the pancetta is cooked.
- Add the flour and cook for a futher minute, stirring constantly.
- Add the diced potatoes and the fish stock. Bring the mixture to a gentle simmer, pop the lid on and simmer for 10-15 minutes until the potatoes are cooked.
- Mash some of the potatoes in the soup pot with a potato masher to help thicken the broth, and add the milk and Captain Cat's Môr Seasoning.
- Add the cubed fish pie mix and simmer for five minutes. Add the cream, the cooked prawns and the craw claws and simmer for another 2-3 minutes, until the shellfish is heated through.
- Stir in the spring onion and divide between four serving bowls. Garnish with more spring onion and a sprinkling of laver seaweed, if using. Serve with crusty bread.