Chef's Seafood Chowder recipe
Cornwall has a well-deserved reputation for seafood, so it’s hardly surprising that our signature seafood chowder is one of the most popular items on our lunch menu.
Hearty and satisfying, it’s a warming blend of fresh local fish and seasonal vegetables. This is Cornish comfort food at its best.
We’re often asked how we prepare certain dishes, and quite often we keep our secrets hidden – but we’ve decided to share our chowder recipe and encourage you all to buy some lovely local seafood and give it a go. Of course, put your own spin on it and make it your own – we’d love to hear about your results.
So without further delay, we present to you our chef’s signature Seafood Chowder recipe.
Ingredients
Serves 6
- 500g approx. selection of diced fish (2 or 3 varieties for instance: cod, haddock, salmon or plaice)
- 200g diced carrot
- 100g diced celery
- 200g diced white onion
- 200ml white wine
- Juice of 1 lemon
- 1 tbsp turmeric
- 750g potatoes, peeled and roughly chopped
- 1 tsp chopped garlic
- 500ml fish stock
- 500ml vegetable stock
- 200ml milk
- Sea salt and freshly ground black pepper, to taste
- 2 tbs chopped fresh parsley
- Crusty French bread
Method
- Place carrot, celery and onions in a large pan, high heat until softens and slight colour change and then add garlic.
- Add white wine, turmeric, lemon juice and potatoes.
- Cover with fish and vegetable stock and bring to the boil. Add more stock or water if needed to cover the ingredients.
- Reduce heat and simmer for about 10 minutes, or until vegetables are tender.
- Blend mixture until smooth and add the milk. Return to pan.
- Season to taste.
- Simmer and add selection of diced fish. Stir, without boiling for about 3-5 minutes or until seafood is cooked.
- Stir in parsley.
- Serve immediately with crusty bread.
You can extend the selection of diced fish to use smoked haddock, prawns or mussels to taste.
Giving it a go? We’d love to see the results! Send a message to our Facebook page as we’d love to share it.
