This easy fish chowder mixes white fish with smoked salmon and frozen prawns – you could use any combination of those, or mussels, or a frozen seafood / marinara mix from the supermarket. The garlic toasts are a great way to use up bread that’s been in the freezer a while, and perfect for dipping in the chowder.
Fish Chowder with garlic toasts
- 2 tbsp butter
- 1 leek finely chopped (white part only)
- 2 cloves garlic finely chopped
- 2 tbsp plain flour
- 2 ½ cups of milk
- 2 ½ cups fish or chicken stock
- 3 medium potatoes scrubbed or peeled and chopped into bite size chunks
- 2 white fish fillets cut into bite sized pieces
- 250 g raw prawns heads/ tails / shells removed
- 200 g smoked salmon flaked into chunks
- 1 420 g can corn kernels drained (or use frozen corn)
- 1 lemon juiced
- Handful of parsley / chives chopped finely
- 4-8 slices bread depending on appetites
- 2 tbsp soft butter
- 2 cloves garlic minced
- Heat butter in a large pot over a medium heat. Add the leek and garlic and sauté until soft. – 2-3 mins. Stir in the flour and cook, stirring continuously, until the flour has absorbed into the butter to make a roux.
- Slowly stir in the milk, about ½ a cup at a time, stirring continuously to avoid lumps. Add the stock and potatoes and bring to the boil. Simmer for about 12 minutes, stirring often, until slightly thickened and the potatoes are fork tender.
- Add seafood and corn and continue to simmer for 5 minutes or until seafood is just cooked through. Season to taste with salt, pepper and lemon juice.
- Meanwhile, make the garlic toasts: mix the soft butter and minced garlic together until well mixed. Cut each slice of bread into triangles. Spread butter mixture onto your toasts, both sides, then pop on a baking tray and grill for 2-3 mins each side until browned.
- Ladle chowder into bowls, distributing seafood equally, and garnish with parsley and/or chives. Serve with warm garlic toasts.