- Life & Style
- Books & TV
Chunky Smoked Seafood Chowder
2 tbsp butter 1 large leek, white part and half the green finely diced 3 potatoes, peeled and cut into 2cm chunks 4 cups (1 litre) chicken stock 2 bay leaves 2 tsp thyme leaves 300g deboned and flaked smoked fish or hot-smoked salmon 3 cups corn kernels 3 celery stalks, finely sliced 3 cups milk salt and fine white pepper, to taste 3 tbsp chopped parsley leaves juice of 1 lemon To serve (optional) 10-12 smoked mussels, coarsely chopped ½ cup cream
© Annabel Langbein Media
To serve (optional)
Melt butter in a large pot and cook leeks over a gentle heat until softened (5 minutes). Add potatoes, stock, bay leaves and thyme and simmer until potatoes are soft (20 minutes).
Add smoked fish, corn, celery and milk, season and simmer for 10 minutes. Remove bay leaves and stir in parsley and lemon juice. If desired, garnish with smoked mussels and/or a swirl of cream before serving.
I like the milder flavour of chicken stock but you can swap it for fish or vegetable stock if cooking for pescatarians.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!