An ocean’s offering
SEAFOOD & SWEETCORN CHOWDER WITH CROUTONS
SERVES 4
50g butter
2 tbsp olive oil
2 celery sticks, finely diced
1 onion, finely diced
1 leek, finely diced
250g floury potatoes, peeled and diced
1 tbsp plain flour
1 bay leaf
150ml white wine
600ml fish stock
200ml double cream
2 slices sourdough bread, cut into chunks
150g smoked lardons
120g sweetcorn
200g firm, white skinless fish (such as cod, haddock or halibut), cut into chunks
170g raw, peeled king prawns
8 scallops
Small handful of flat-leaf parsley, chopped
■ Preheat the oven to 200°C/Gas 6. In a pan over a medium heat, add the butter and 1 tbsp of olive oil. When hot, add the celery, onion, leek and potatoes and fry for 10 minutes until softened. Stir in the flour, cook for 2 minutes, then add bay leaf and wine
