I make this chowder with either smoked salmon and prawns, or with smoked chicken. Both are very good and makes a hearty meal when served with crusty bread or grainy toast.
- 2 medium potatoes, diced
- 1 stalk celery, diced
- 1 onion, chopped finely
- 2 cloves garlic, chopped finely
- 1 litre chicken stock
- 2 cups corn kernels (fresh, frozen or use 1 can)
For smoked salmon and prawn chowder:
- 100 ml wine
- 100 ml cream
- 200 g shaved smoked salmon
- 100 g prawns
- lemon wedges, chives or spring onions to garnish
For smoked chicken chowder:
- 1 tsp smoked paprika
- 250 ml water
- 300 g smoked chicken, diced
- Handful of chopped parsley
- Sour cream to serve
- Heat up oil on medium and gently fry potatoes, celery, onion and garlic for 5 minutes.
- Add stock and corn. (If doing smoked chicken, you can add half of the smoked chicken now for a smoother chowder.) Bring to the boil and simmer for 20 minutes until potatoes are tender
- Put most of the soup into a blender (or use a stick blender) and blend until smooth.
- Put everything back into the pot, and add wine (or water and paprika if using). Heat up for about 10 minutes.
- Add the meat (and parsley if using). Simmer for a few minutes until meat is heated/prawns are cooked through.
To serve, put fish chowder into a bowl and add some cold smoked salmon shavings on top, with some chives and freshly cracked pepper, and a wedge of lemon.
For the chicken chowder, put a dollop of sour cream on top with some freshly cracked pepper.
Serve with crusty bread, and let it warm up your belly and your soul.