Make this creamy seafood chowder for one using any leftovers you might have in the fridge or freezer. Garnish with parsley and serve with crusty bread
Ingredients:
- 1 small potato (about 150g), cut into 2cm cubes
- ½ tbsp vegetable oil
- 1 celery stick, finely chopped
- 1 shallot, peeled and finely chopped
- 1 garlic clove, grated
- 1 tbsp plain flour
- 200ml semi-skimmed or whole milk
- 100ml vegetable or fish stock
- 80g frozen prawns or smoked fish
- 75g fresh or frozen sweetcorn or peas (or use a mixture)
- 1 small lemon, zested and juiced
- ½ tbsp roughly chopped flat-leaf parsley, plus extra to serve (optional)
- crusty bread, to serve (optional)
Directions:
- Tip the potatoes into a small saucepan and cover with cold salted water. Bring to the boil over a medium heat, then reduce the heat and simmer for 5-6 mins until just softened. Drain and set aside.
- Heat the oil in a medium saucepan over a medium heat and cook the celery and shallot for 3 mins until softened. Add the garlic and fry for another 30 seconds until fragrant.
- Stir in the flour and cook for 1 min. Reduce the heat to low and slowly pour in the milk, whisking until you have a thick sauce. Stir in the stock and simmer for 2 mins until the sauce has thickened slightly again.
- Tip in the fish, vegetables and cooked potatoes, and simmer for 4-5 mins until the veg has defrosted (if frozen) and the fish is cooked through. When the mixture is creamy and coats the back of a spoon, add the lemon zest and juice and up to 50ml water if the chowder is too thick. Season with black pepper, salt and the parsley.
- Pour the chowder into a bowl, top with more black pepper, the extra parsley and serve with crusty bread, if you like.
Nutrition per serving:
- kcal432
- fat11g
- saturates3g
- carbs52g
- sugars0g
- fibre8g
- protein29g
- salt1g