Seafood Chowder

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

1 large leek-cut into chunky slices and washed

150g (5 ½ oz) cubed potato

1 fresh bay leaf

½ tsp sweet smoked paprika

450ml (16 fl.oz) chicken or vegetable stock

450ml (16 fl.oz) skimmed (fat free) milk

250g (9oz) smoked, skinless haddock, cut into large chunks

300g (10 ½ oz) boiled potato – mashed

150g (5 ½ oz) peeled prawns

150g (5 ½ oz) cooked sweetcorn (drained, if from the can)

½ bunch snipped fresh chives

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

1.  Heat a large, heavy based saucepan and coat with low fat spray. Add the sliced leeks, cubed potatoes and bay leaf. Cook on medium heat for 5 minutes stirring occasionally.

2.  Stir in the paprika to coat the leeks and potatoes, then add the stock. Bring to the boil then cover and simmer for 10 min, or until the vegetables are tender.

3.  Remove the lid and add the milk and haddock for 4-5 minutes until the fish is just cooked. Meanwhile stir some of the soup into the mash potato until it is sloppy then pour back and the soup and mix gently.

4.  Add the prawns, sweetcorn and half the chives. Heat through, then season. Divide between 4 bowls and garnish with remaining chives.

 

Cook: 20 minutes

Prepare: 10 minutes

Serves: 4

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][et_pb_image admin_label=”Image” src=”http://tamzincochrane.com/wp-content/uploads/2016/03/Seafoodchowder1.jpeg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][et_pb_image admin_label=”Image” src=”http://tamzincochrane.com/wp-content/uploads/2016/03/Seafoodchowder2.jpeg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid” /][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

Leave a Reply

Your email address will not be published.