Maritime Seafood Chowder with Potato and Corn

A creamy and comforting seafood chowder brimming with tender fish, sweet scallops, succulent shrimp, hearty potatoes, and sweet corn, evoking the taste of the Atlantic coast.

Prep Time

20 minutes

Total Time

55 minutes

Calories

485 kcal

Difficulty

Medium

Equipment

1 item

Cost

£4.08/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

British

Main Ingredient:

Seafood•Fish

Mood:

Comfort Food

Ingredients

Servings

4stripsBacon(diced)

£2.00

1mediumYellow Onion(diced)

£0.60

2stalksCelery(diced)

£0.50

2clovesGarlic(minced)

£0.20

1.5lbsYukon Gold Potatoes(peeled and diced)

£1.20

2cupsFresh or Frozen Corn(kernels cut from cob or frozen kernels)

£1.00

4cupsFish Stock(or seafood broth)

£1.50

1Bay Leaf

£0.10

0.5teaspoonDried Thyme

£0.10

1cupHeavy Cream

£1.20

1cupMilk

£0.50

1lbCod or Haddock(cut into 1-inch chunks)

£6.00

0.5lbScallops(large scallops halved or quartered)

£5.00

0.5lbShrimp(peeled, deveined, and cut into 1-inch pieces if large)

£4.00

2tablespoonsButter

£0.25

2tablespoonsAll-Purpose Flour

£0.05

2tablespoonsFresh Parsley(chopped, for garnish)

£0.30

to tasteSalt

to tasteBlack Pepper

Total Cost

£24.50

£4.08 per serving

Instructions

1.
In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
2.
Add the onion and celery to the pot and cook in the bacon fat over medium heat until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3.
Melt butter into the pot with the vegetables, then sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux.
4.
Gradually whisk in the fish stock until smooth, ensuring no lumps remain. Add the potatoes, corn, bay leaf, and thyme. Bring to a simmer.
5.
Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
6.
Remove the bay leaf. Gently stir in the heavy cream and milk. Do not boil.
7.
Add the cod, scallops, and shrimp to the chowder. Cook for 5-7 minutes, or until the seafood is cooked through and opaque. Be careful not to overcook the seafood.
8.
Season with salt and pepper to taste.
9.
Serve hot, garnished with crispy bacon and fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

485 kcal / 2029 kJ

Carbs

29g

11% of RDA

Fat

27g

39% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the seafood.

Feel free to substitute other types of fish or seafood, such as clams or mussels.

If you don't have fish stock, you can use chicken broth or vegetable broth, but the flavor will be slightly different.

For a smoky flavor, use smoked bacon.

Adjust the amount of cream and milk to achieve your desired consistency.

The chowder can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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