Name: Seafood Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: About 6–8 servings
Cuisine: Irish Inspired
Ingredients: 150 g smoky bacon, chopped; 50 g butter, only if the bacon does not render enough fat (source omitted it in this batch); 200 g onion, finely diced; 100 g celery, diced; 200 g carrots, diced; 3 garlic cloves, crushed; 1 tbsp fresh thyme leaves; 50 g plain flour; Pinch of saffron; 250 ml dry white wine; 1 litre fish stock; 300 ml clam juice; 250 ml milk; 700 g Yukon Gold or other waxy yellow potatoes, cut into 1–1.5 cm cubes; 2 bay leaves; 250 ml double cream; 1 can oysters, drained; 250 g Atlantic cod, cut into bite-sized pieces; 250 g Atlantic salmon, cut into bite-sized pieces; 250 g large prawns, peeled, deveined and cut into bite-sized pieces; Zest of 1 lemon; Salt and black pepper, to taste

Method

8 steps

Set a large heavy-based pot over medium-high heat. Add the chopped bacon with a splash of water and cook until browned and the fat has rendered. If the bacon is very lean, add the optional butter.
Add the diced onion and a little salt. Cook for a few minutes, then add the celery and carrots and cook for 4–5 minutes until beginning to soften.
Stir in the garlic and thyme and cook for 1–2 minutes. Sprinkle in the flour and stir continuously for about 2 minutes to cook out its raw taste.
Add the saffron and white wine, stirring as the mixture thickens. Gradually stir in the fish stock, clam juice and milk until smooth.
Add the potatoes and bay leaves. Bring to a boil, then reduce the heat and simmer gently for about 25–30 minutes, stirring every few minutes, until the potatoes are fork-tender.
Stir in the cream. Add the oysters, cod, salmon and prawns. Cover and simmer gently for about 5 minutes, or until the seafood is opaque and just cooked through; avoid a vigorous boil.
Remove the bay leaves. Stir in the lemon zest and season with salt and pepper to taste.
For a thicker chowder, blend a cup or two of the potato and broth until smooth, then stir it back into the pot. Serve hot.

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Recipe notes

Helpful tips

The original transcript uses 250 ml wine, 1 litre fish stock and 300 ml clam juice; these amounts are retained here.
Stir regularly while the potatoes simmer because the flour-thickened broth can catch on the bottom of the pot.
Add seafood only at the end and simmer gently; overcooking can make fish and prawns tough.
For a gluten-free version, omit the flour and use an extra potato, then blend some potato with broth to thicken the chowder. Use stock and clam juice labelled gluten-free.

Equipment

large pot

Storage

Refrigerate leftovers promptly in a covered container and use within 1 day because the soup contains mixed seafood. Reheat gently until steaming hot and do not boil.