Along with some invaluable advice about her son (which I’ll spare you), my Mother-In-Law gave me a recipe for chowder. Apparently I’d need it. Turns out Mr B. is a chowder and general all-round soup fiend. Though I didn’t realise the extent until we took a trip to Boston. No sooner had we checked in were we out sourcing some New England Clam Chowder. Mr B. sniffed around like a bloodhound and found Quincy Market and a damn good Clam Chowder.
After my 3rd New England Clam Chowder of that trip, I realised that I was rapidly becoming a chowder fiend myself (not to mention 5lbs heavier). We got home needing more chowder, but sadly, you can’t just pick up clams from Sainsbury’s – at least not without spending a bomb. I turned to my entrusted recipe. I pimped it up a little and here it is!
I serve it in a bread bowl like the Americans. You can use sourdough or whatever bowl-like bread you can find. I have to issue a little warning though which is that the bread will soak up some of the sauce. Make sure you get as much of the inside out as you can but if you have a thing for saucy chowder then you might want to use a china bowl! You will lose a little sauce but you end up with chowder sodden bread (=yummy)! I’ll leave it up to you!
Smoked Haddock and Prawn Chowder
Serves 2 (Hungry People/Chowder Fiends)
For the chowder:
– 25g salted butter
– 1 onion, finely chopped
– 350ml whole milk
– 100ml water
– 4-5 Charlotte potatoes, sliced 0.5cm thick
– 300g smoked haddock
– 100g canned sweetcorn
– 225g cooked prawns
– Bunch of Parsley, finely chopped
To serve (optional):
– 2-3 (or more depending on taste!) tablespoons double cream
– 100g Cheddar/Gruyere (or 50g of both)
– 2 large, round loaves of bread suitable for using as a soup bowl
1. Put a saucepan on a medium heat and add the butter. Once melted, add the chopped onion and fry and stir for 5 minutes until really golden.
2. Add the milk and the water. When it starts to boil, add the potatoes. Leave to simmer for 10-12 minutes until the potatoes are softened.
3. Take the skin off of the pieces of haddock and chop it into small squares. Add it to the saucepan and cook for a further 8-10 minutes until the fish is flaky. Towards the end of the cooking time, add in the sweetcorn.
4. Meanwhile, if you are going to serve the chowder in a bread bowl you need to get it ready! Slice off the top and carefully rip out the innards as much as you can without going through the bread.
5. Add the prawns along with the parsley and cook for 5 minutes until the prawns are warmed though.
6. Ladle it out into your bowl, add a swirl of double cream and top with some cheese. All that’s left to do is to Chow Down!