Friday, 20 May 2016

Salmon and Crab Chowder

The weather has taken a distinct turn for the worse this past week and after having images of a scorching hot end to May, I'm resigned to the fact that it's typical British weather again.

Far from being the pessimist I actually prefer it when it is a little cooler anyway. Exercise and sleep become easier and I can put my legs away for another year, which is always a plus for family and friends.

Food becomes more sustainable too and I love a good homemade soup or broth. A chowder is more of a complete meal than a soup, a kind children's food for adults if that makes any sense, what with chunks of half processed solids floating in a liquid.

They can take on many forms, using a multitude of vegetables but generally always containing sweetcorn. Smoked fish works particularly well with a chowder, as does shellfish such as clams, mussels and crab.

So if it is feeling a tad nippier where you are in the world, warm yourself with good chowder. It is simple to make, perfect for the whole family and makes you feel a little bit better if you are British and you suspect that sun catching is over for another year...

Salmon and Crab Chowder

Feeds 4

3 rashers of smoked bacon, sliced (optional)
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 garlic clove, sliced
2 tbsp olive oil
2 large potatoes or the equivalent in new potatoes, cut into 2 cm chunks (skin on or off)
1 medium tin of sweetcorn or the fresh kernels of 2 cobs
500ml hot chicken or vegetable stock
2 bay leaves
100ml crème fraiche or double cream
2 pieces of fresh salmon, skinned and cut into chunks
The brown and white meat of 1 crab
A handful of fresh parsley, roughly chopped
Salt and pepper

1 - Heat the oil in a large pan and add the bacon if using, the onion and celery. Cook for 10 minutes until softened and beginning to colour. Stir in the garlic.
2 - Add the potatoes, sweetcorn, bay and stock. Bring to the boil then simmer for 10-15 minutes or until the potatoes are soft.
3 - Take a handheld blender and blend for a short while until you have broken up some of the potatoes to thicken it, or remove half to a blender and do the same before adding back to the pan.
4 - Stir through the salmon and crabmeat and cook for a further 5 minutes. Add the cream or crème fraiche and taste for seasoning. Serve with fresh parsley and some good crusty bread.

9 comments:

Chef Jeena said...

Chowder sounds fantastic especially with salmon and crab.

I love a good soup and stew too, can't wait to get the slow cooker in full swing. :-)

Helen said...

Argh! You said it! You said the weather was turning and now I have to face up to it. Lovely comforting soups are the upside, I guess.

Valerie Harrison (bellini) said...

Chowder has to be the best combination of ingredients and so fullfilling David.

Cynthia said...

So why is putting your legs away a plus? :) Just curious.

David Hall said...

Cynthia - have you seen my legs? :o)

aforkfulofspaghetti said...

A real 'turn of season' dish, this - great choice!

Unknown said...

Agreed on the smoked fish, love a chowder and this recipe is right up my street, cheers!

Unknown said...

As the rain pelts down outside, your lush chowder makes a lot of sense.

Jan said...

I am so ready for some cooler weather but it aint going to happen here for a bit. :-( This chowder sounds absoluteley scrummilicious.

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