This creamy comfort food packs a punch with a wide variety of seafood. Here’s how to make this dish for a cold, rainy day
Let's start cooking!
Step 1 - Cut vegetables and seafood
- Dice carrots, potatoes, onions and white bread into 1 cm cubes. Mince garlic, then set aside.
- Dice salmon into 2 cm cubes, peel (leaving tail on) and devein prawns, quarter scallops, and slice fish. Set aside.
Use smoked bacon or salmon for a unique, smoky taste.
Step 2 - Preheat oven and bake croutons
- Preheat oven to 200°C.
- In a pan on medium heat, add 60 g butter. Once the butter is melted, add ¾ of the minced garlic, rosemary and thyme. Let it cook for 30 seconds. Add in white bread and toss to evenly coat, and season to taste with salt.
- Transfer croutons to a baking tray and bake in the oven at 200°C for 6 minutes, or until golden brown. Set aside to cool.
Buy croutons from the supermarket if you are short of time.
Step 3 - Cook roux
- In a pan on medium heat, add 25 g butter and brown. Once browned, add 25 g flour, then set aside.
Step 4 - Cook chowder
- In a pot on medium heat, add 60 g butter. When hot, add onions and remaining ¼ of the minced garlic. Let it cook for 30 seconds. Add carrots, potatoes and stir.
- In the same pot, add salmon, scallops, fish, prawns, mussels and bay leaves. Stir well and add white wine and dill.
- Add cream, milk, then bring to a boil. Reduce heat to low, then simmer for 30 to 45 minutes, or until vegetables are tender.
- Add 1 Tbsp roux. Season to taste with salt and pepper, mix well then remove from heat.
Plate and serve!
Transfer seafood chowder into serving bowl or dish. Serve hot, with croutons by the side or over the soup.