Comforting, satisfying and delicious, this month’s fish and winter vegetable chowder recipe is sure to warm your cockles during the cold nights.
Celebrating the best in-season crab from Shaun’s Fresh Fish (who is at the farm shop every Friday 1-3pm) and seasonal, local vegetables, this beautiful bowl of goodness is guaranteed to impress.
Preparation Time: 30 mins
Cooking Time: 1 hr
Serves: 4
Ingredients
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 100g Packington Free Range streaky bacon, chopped
- 1 tbsp plain flour
- 600ml fish stock, made from 1 fish stock cube
- 225g potato, cubed one-half inch
- pinch mace
- pinch cayenne pepper
- 300ml milk
- 320g fish pie mix (salmon, haddock and smoked haddock)
- 4 tbsp single cream
- 100g sweetcorn
- small bunch parsley, chopped
- crusty bread, to serve
We highly recommend you use seasonal crab from Shaun’s Fresh Fish for this recipe.
Shaun is outside the farm shop every Friday from 1-3pm and his catch is beautifully fresh straight from the docks at Grimsby.
Instructions
- In a large pot heat your oil over medium heat. Toss in the onion and bacon. Cook for 7 to 10 minutes until the onions are soft and the bacon is cooked. Stir in the flower and cook for 2 minutes.
- Pour in the fish stock and bring to a gentle simmer.
- Add in the potato and simmer for 10-12 minutes until cooked through.
- Next add in the mace and cayenne pepper. Season then stir in the milk.
- Then add the fish pie mix to the pan along with the sweetcorn and gently simmer for 4 minutes. Add in the cream and simmer for a further minute.
- Sprinkle with parsley.
That’s it! Now tear of a chunk of fresh bread, ladle into soup bowls, curl up and enjoy.
