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Seafood chowder – serves four
This warming chowder is the perfect meal for a chilly evening and is easily adaptable to include your favourite seafood.
- 25g butter
- 100g streaky bacon, diced
- 1 onion, finely diced
- 250g potatoes, peeled and cubed
- 300ml milk
- 125ml cream
- 300ml chicken stock
- 2 bay leaves
- 2tbsp brown crab meat
- 200g white crab meat
- 200g smoked haddock, cut into 1” pieces
- Small bunch of chives
- In a heavy based pan, fry the bacon in a little oil until crispy.
- Add the butter, bay leaves and the onions then reduce the heat and cook until the onions are soft but not coloured.
- Add the cubed potato and mix well so it is thoroughly coated in the butter and onions before adding the milk, cream and chicken stock.
- Bring to the boil and then turn down to a simmer and cook until the potatoes are cooked but still firm.
- With the back of a spoon, crush the potatoes against the side of the pan and allow to cook for two minutes. The potato will thicken the chowder.
- At this point add the brown crab and mix in thoroughly. Then add the smoked haddock and cook for five minutes until the fish is just cooked.
- Stir in the white crab meat and chives to finish the dish and serve in warmed bowls with plenty of crusty bread.
It’s always best to season food to taste. In this case the brown crab meat will provide a good level of seasoning without the addition of further salt.
Give it a go and let us know what you think – and don’t forget to join the mailing list for more of Eddie’s recipes.