This delicious homemade seafood chowder recipe is fancy enough to impress but quick and easy enough to be on the table in 45 minutes.
110g baby leeks, chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
2 medium potatoes, peeled and cut into small chunks
1 tbsp plain flour
2 bay leaves
175ml dry white wine, plus an extra splash
500ml fish stock
150ml whole milk
200ml double cream
2 fillets (roughly 200g) sustainably sourced white fish
12 sustainably sourced raw king prawns
180g pack sustainably sourced scallops
Small handful flatleaf parsley, leaves picked and chopped
½ lemon for squeezing
For the croûtons
Oil for frying
2 slices sourdough bread, cut into chunky croûtons
½ tsp dried marjoram or oregano
Melt the butter in a large deep saucepan (with a lid). Add the veg and fry for 10 minutes until softened. Stir in the flour, bay leaves, and wine, followed by the stock, milk, and cream. Cover and simmer for 10-15 minutes until the potatoes are tender.
Meanwhile, heat the oil for the croutons in a frying pan, then add the sourdough chunks, dried herbs, and seasoning. Cook for a few minutes until crisp and golden brown. Set aside (see Make Ahead).
Add the fish and seafood to the stock, then turn down the heat and poach for 5-6 minutes or until cooked through. Remove the bay leaves, then stir in the parsley and a squeeze of lemon. Check the seasoning. Serve with the croutons, extra chopped parsley, and plenty of black pepper.
Make to the end of step 1 up to 2-3 days ahead, then cover and chill. To serve, gently reheat the soup before continuing with the recipe.