Chowder for me is more than just a soup, its a meal in a bowl. Chowder is something I'll always order when dining close to the coast as I always find that pubs and restaurants close to the coast always make the very best chowder. Sometimes chowder can have alot of cream in it, making it a not so low fat option. I've devised this low fat version to satisfy my craving for my beloved chowder without going OTT on the calorie count.
- 1 fillet of smoked haddock, cubed
- 1 fillet of cod, cubed
- 1 fillet of salmon, cubed
- 1 cup of mussel meat
- 1 cup of king prawns
- 1 leek, chopped
- 2 carrots, diced
- 1 garlic clove, diced
- 1 onion, diced
- 4-5 baby potatoes, sliced
- 2 tbsp flat leaf parsley
- 200ml of fish stock, mixed with a tsp of saffron strands
- 300ml of low fat milk
- Salt & Pepper
- 1 tbsp of olive oil
- Low Fat Creme fraiche to serve
- In a saucepan, add the oil, and sweat the onions, leeks, garlic, carrots, and baby potatoes. Saute for 5-8 minutes.
- Add the stock and milk, and bring to the boil.
- Allow to simmer for 10 minutes.
- Using a hand held blender, whizz the soup mixture to a smooth consistency.
- Add the seafood mix and continue the simmer until the fish is cooked. (Normally 5 minutes)
- Season well and add some creme fraiche and flat leaf parsley.