Delightful Seafood Chowder in Minutes

Prepare the Potatoes:

• Peel and Chop: Start by peeling the small potato. Use a sharp knife to cut it into even 2cm cubes. Aim for uniformity to ensure even cooking.
• Soak and Boil:
  • Place the cubed potatoes into a small saucepan.
  • Cover the potatoes with cold salted water—add about 1 teaspoon of salt to enhance the flavor.
• Bring to a Boil:
  • Set the saucepan over medium heat.
  • Watch closely as the water heats up and starts to boil.
• Simmer:
  • Once boiling, reduce the heat to a gentle simmer (you should see small bubbles rising).
  • Cook the potatoes for about 5-6 minutes. Test their doneness by piercing one with a fork; they should be tender but not mushy.
• Drain and Set Aside:
  • Carefully drain the potatoes in a colander, allowing steam to escape for a couple of minutes.
  • Set the drained potatoes aside while you prepare the other ingredients.

Cook the Aromatics:

• Heat the Oil:
  • In a medium saucepan, pour in ½ tablespoon of vegetable oil.
  • Place the pan over medium heat and let the oil heat for about 1 minute. You’ll know it’s ready when it shimmers.
• Add Celery and Shallot:
  • Finely chop the celery stick and shallot.
  • Add them to the hot oil and stir with a wooden spoon to coat them in oil.
• Sauté:
  • Cook the mixture for about 3 minutes. Keep stirring occasionally until the celery softens and the shallot turns translucent. This step releases the flavors into the oil.
• Add Garlic:
  • Grate the garlic clove directly into the pan.
  • Stir and cook for another 30 seconds, until fragrant. Be careful not to let it burn; lower the heat if necessary.

Make the Roux:

• Stir in the Flour:
  • Sprinkle 1 tablespoon of plain flour over the sautéed vegetables.
  • Use a whisk or wooden spoon to mix well, ensuring the flour is evenly distributed and there are no lumps.
• Cook the Roux:
  • Continue to cook the mixture for about 1 minute, stirring constantly. This helps eliminate the raw flour taste and starts thickening the base.

Add the Milk:

• Lower the Heat:
  • Reduce the heat to low to avoid splattering and burning.
• Pour in the Milk:
  • Gradually pour in 200ml of semi-skimmed or whole milk, whisking continuously. This helps prevent lumps and creates a smooth consistency.
• Thicken the Sauce:
  • Keep whisking until the mixture thickens into a creamy sauce. It should be thick enough to coat the back of a spoon (a good test for doneness).

Incorporate the Stock:

• Add the Stock:
  • Gradually pour in 100ml of vegetable or fish stock, whisking to combine it with the milk mixture.
• Simmer:
  • Allow the mixture to come to a gentle simmer.
  • Cook for about 2 minutes, stirring occasionally, until the sauce thickens slightly.

Combine Ingredients:

• Add Fish and Veggies:
  • Gently stir in the cooked potatoes, 80g of frozen prawns (or smoked fish), and 75g of fresh or frozen sweetcorn or peas.
  • Ensure everything is well mixed and evenly distributed throughout the chowder.
• Simmer Together:
  • Let the mixture simmer for 4-5 minutes. This will heat the vegetables (if frozen) and cook the fish thoroughly.
  • Stir occasionally to prevent sticking and to ensure even cooking. You’re looking for a creamy texture that coats the back of a spoon.

Finish the Chowder:

• Add Zest and Juice:
  • Stir in the zest and juice of 1 small lemon. This adds brightness and enhances the overall flavor of the chowder.
• Adjust Consistency:
  • If the chowder seems too thick, add up to 50ml of the reserved water from cooking the potatoes. Stir well to incorporate it.
• Season:
  • Taste the chowder and season with black pepper and salt to your preference.
  • Add ½ tablespoon of roughly chopped flat-leaf parsley for added freshness and flavor.

Serve:

• Ladle into Bowls:
  • Carefully ladle the hot chowder into serving bowls, filling them generously.
• Garnish:
  • Top each bowl with extra black pepper and additional parsley, if desired, for a touch of color and flavor.
• Accompany with Bread:
  • Serve the chowder hot alongside crusty bread. This is perfect for dipping and adds a lovely texture to the meal. Enjoy your Delightful Seafood Chowder in Minutes!