Steve Cooks

Steve’s Seafood Chowder

It's simpler than it looks, make a base, add some veg, thicken and add cream and seafood. Just about any seafood will work, the key is good stock! Don't be tempted to thicken too much, particularly if you're putting it into a cob loaf! Can be frozen and reheated, because you will make too much! Serves 4-6!
Steve’s Seafood Chowder

Instructions

Fry off leek, onion, carrot, celery in butter.

Add flour and stir to make a paste.

Add stock, Old Bay Seasoning, corn and potatoes, bring to a boil and simmer for 15 – 20 mins.

Stir in seafood and cream and simmer for 5 minutes. Season to taste and serve in cob loaves**.

*Old Bay Seasoning (roughly): 1 tsp Ground Bay leaves, 1 tsp Celery Salt, ½ tsp fine salt, ½ tsp Smoked Paprika, ½ tsp Dry Mustard, ¼ tsp Black Pepper, ¼ tsp White Pepper, 1/8 tsp Chili powder, 1/8 tsp ground Ginger and a ground Pinch of each: Cinnamon, Cardamom, Allspice, Cloves, Nutmeg (Makes about 5 tsp, save it for later!)

**Cob Loaf: (per 2 loaves) Make a firm bread dough (500g flour, 250ml water, 1 TBS yeast, 1/4 tsp salt). Kneed for 10 minutes. Prove until doubled, knock down and cut into 2, fold each loaf into a firm ball by folding up underneath repeatedly stretching the surface and forming a ball, place on lined baking tray and prove again until doubled, cook over a pan of water at 210C (fan) for 30 minutes.

Ingredients

  • 4 TBS Butter

  • 1 Leek (finely sliced)

  • 1 Onion (diced)

  • 1 Carrot (diced)

  • 1 stick Celery (diced)

  • 2 TBS Plain Flour

  • 1 tsp Sugar

  • 1 tsp Old Bay Seasoning*

  • 500ml Seafood Stock (or chicken)

  • 1 small can (125g) Corn

  • 300g Potatoes (skin on, diced to 1cm)

  • 300ml fresh Cream

  • 500 – 600g Seafood of choice (Crab, clam, fish, scallop etc, marina mix works too)

  • Salt and pepper 

  • Cob Loaves**