As the temperature drops, the allure of a warm, comforting bowl of soup becomes irresistible. The soothing heat of each spoonful provides an immediate sense of warmth and coziness, creating a barrier against the chill outside.
Culinary columnist and Executive Chef, Paul Watters shares his favourite Seafood Chowder.
For The Ingredients, you will need:
- 1 tbsp vegetable oil
- 1 tsp butter
- 4 potatoes(peeled and diced into chunks)
- 2 carrots(peeled and diced into chunks)
- 1 onion (peeled and chopped fine)
- 500mls (chicken stock) fish and chicken work excellent together
- 2 tbsp dried dill
- 200g seafood mix
- 2 salmon filets (cut into chunks)
- 2 smoked haddock filets (cut into chunks)
- 250mls cream
- 100ml milk
- 4 tbsp flat leaf parsley coarsely chopped
Follow the Method for an irresistible dish:
- Firstly, heat the oil and butter in a saucepan, adding in the onion, carrot, potato and dill. Stir continuously for 5 minutes.
- Pour over the stock and bring to a simmer. Then place the lid and allow to cook for a further 15 minutes.
- Remove the lid and add the fish, cream and milk.
- Allow the dish to simmer for a further 5 to 8 minutes until the fish is cooked.
- Finally, add in the chopped parsley, serve and enjoy.
Whether rich and hearty, or simple and light, a well-prepared soup nourishes both body and soul. Ingredients meld together, enhancing flavours and delivering a satisfying depth that envelopes you in comfort.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
