Seafood chowder is a complete meal on its own loaded with seafood and fish. It's super nutritious, especially if using homemade bone broth. We prefer to keep this recipe light, but you can also opt to add a splash of white wine to the stock if you fancy a slightly richer version.
Ingredients (serves 4)
1 onion, diced
¼ cup flour
1 stalk celery, sliced
1 carrot, sliced
1 small tin of corn
5 cups fish stock (or bone broth)
1 fillet white fish cut into chunks
1 small salmon fillet, cut into chunks
8 small prawns, peeled and deveined
8 small vongoles
1 cup heavy cream
1 tbsp parsley, chopped fine
1. Cook onion in butter until tender. Add flour and cook 2-3 minutes.
2. Add carrot, celery, garlic, broth & bring to a boil. Reduce heat and simmer 10 minutes.
3. Stir in seafood, corn and cream. Season with salt and pepper to taste. Cook until fish is fully cooked and flaky, about 5-10 minutes.
4. Stir in parsley and serve with a wedge of lemon.