Smoky Seafood Chowder

A simple seafood chowder is one of the most comforting things on a chilly winter day, but this smoky seafood chowder takes it to another level. With the addition of smoky mussels, fish and bacon, this soup is the kind of dish that warms you from the inside out. Creamy, hearty, and layered with depth, this chowder serves four and is perfect for chilly evenings, dinner gatherings, or when you’re simply craving a taste of the sea with a smoky twist.

Ingredients

•    1 tbsp olive oil

•    100g streaky bacon, chopped

•   1 large onion, finely chopped

•    1 small carrot, finely chopped

•    1 stick celery, finely chopped

•    1 potato, cubed

•    1 tbsp plain flour

•    600ml fish stock

•    Pinch cayenne pepper

•    300ml milk

•   60ml cream

•    300g smoked fish such as kahawai

•    300g smoked mussels

•    100g cooked prawns

•    Small bunch parsley, chopped

•   Salt & pepper

•   Toasted bread, to serve

Method

1.    Heat the oil in a large saucepan over a medium heat, then add the bacon and cook until crispy. Remove from the saucepan and add the onion, carrot, and celery, cooking for 7-8 minutes until softened. Stir in the flour, then cook for a further 2 minutes.

2.    Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.

3.    Add the cayenne pepper and some salt and pepper, then stir in the milk, and gently simmer for 4 minutes. Add the cream, then crumble in the smoked fish, smoked mussels, prawns, and bacon, and simmer for a further minute. Check the seasoning, then sprinkle with chopped parsley and serve with buttered toast.

- Recipe by Simon Walden, @thetradiebbq